Celebrate Christmas with these delicious homemade fruit mince pies. The pie filling recipe is so simple - just mix currants, sultanas and raisins with some citrus zest, almonds, brown sugar and spices. Spoon them into shortcrust pastry from scratch and bake until perfect. Full recipe www.taste.com..... Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist • Cook with Curtis Stone .
Mums' decadent fruit mince tarts
2h 30m prep 25m cook makes 24
1 large egg
1 tbsp fresh cream (35% fat)
Icing sugar, to dust
Fruit mince filling
1 cup raisins, chopped
2/3 cup golden brown sugar, packed
1/2 cup sultanas
1/3 cup mixed peel (mixed candied citrus peel)
1/4 cup currants
1/4 cup almonds, chopped
1 Granny Smith apple, peeled, cored, finely grated
50g unsalted butter, melted
2 tbsp brandy
1 tsp fine lemon zest
2 tsp fresh lemon juice
1 tsp finely grated orange zest
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Pinch of ground cloves
Pinch of salt
Pastry
3 cups plain flour
1 cup icing sugar
1 1/2 tsp salt
225g chilled unsalted butter, cubed
1/4 cup water, iced, plus extra
Step 1: In a large bowl, stir all of the filling ingredients together. Cover and set aside for at least 30 minutes to allow the flavours to develop. Filling will make 24 tablespoons or 1 1/2 cups (480g).
Step 2: Meanwhile, to make the pastry, blend the flour, icing sugar, and salt in a food processor. Add the butter and pulse until pea-size bits of butter remain. Pulse in 1/4 cup of the water until the mixture just comes together in beads. Add more water by the teaspoon if the dough is too dry. Divide the dough into 3 equal pieces. Flatten each into a disc, wrap separately in plastic wrap, and refrigerate for about 30 minutes, or freeze for up to 1 week.
Step 3: Position a rack in the lower third of the oven and preheat the oven to 200C (180C fan forced). Lightly oil two 12-hole shallow tart pans.
Step 4: Roll out 1 dough disc on a lightly floured work surface into a 3mm thickness. Using a round 7cm cutter, cut out 12 rounds (slightly larger than the holes in the tins). Line each hole with a pastry. Repeat with the second pastry disc.
Step 5: Divide the fruit mince evenly among the pastry cases.
Step 6: Roll out the remaining pastry, a little thinner than before. Cut out stars, Christmas trees, or other desired shapes to place on top of the pie filling. In a small bowl, whisk together the egg and cream and lightly brush over the pastry tops.
Step 7: Bake for 15 to 20 minutes, or until the crusts are golden. Transfer the tins to a rack to cool for 5 minutes. Carefully remove the tarts from the tins and cool on the rack. Sift the icing sugar over and serve.
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28 авг 2024
