Fruit mince tarts are always a must-have when Christmas comes around, the shops are always so early when bringing them out but I find they are sickly sweet and the pastry isn't very appetising.
I thought I would share with you the way I make my mince tarts with a festive twist that is great for entertaining or just to have for morning tea.
I just use pre-made pastry and fruit mince but if you want you can certainly do this with homemade! (I use store bought as it is just quick and easy if you're in a time crunch)
What you will need:
Pre-made shortcrust pastry (two frozen packs; each had six sheets in them)
A jar of fruit mince (I like the brand pictured below, it's not to sweet)
Pastry cutter (mine was 1 of 3 in a pack from John Lewis)
Pre-heat over to 180 degrees Celsius (fan forced)
Line a few trays with baking paper depending on the size of your tart. I used 2 and reused the paper between batches.
Separate the sheets of pastry and cut out the tart top and bottom. This sort of pastry gets soft quite fast so I just took out a few sheets at a time and left the rest in the freezer as it is easier to use when cold.
Place the base of the tart on the lined tray and egg was the edges.
Pop about a teaspoon of fruit mince in the centre.
Place the top of the tart over the mince and line up the edges, pressing down on the corners to keep in place.
With a fork go around the edges and press the two sheets of pastry together so the filling is sealed inside.
Egg wash the top of each tart making sure to get into all the groves made by the fork. This will create that golden glow on the pastry and define all the edging.
Bake in the oven for about 20-25min, until the top is golden in colour.
As soon as it comes out the oven sprinkle over with icing sugar (through a sieve gives it the snowy look) and let cool.
Let me know if you recreate these, I'd love to see what shapes you come up with!
What other treats do you enjoy having over the Christmas season?