With Mathew Metcalfe
Time: 30 mins + 1 hr cooling time
Ingredients for Orange & Ginger Shortcrust Pastry:
2.5 cups flour
1/2 tsp salt
1 tsp sugar
1 cup room temperature butter (diced)
1/2 Orange Zested
20g Fresh Ginger Zested
1/4 1/2 cup iced water
Dice the butter and set it out at room temperature for an hour. Then into a food processor put the flour, sugar, salt and butter and blend till fine breadcrumbs. Into the water zest the ginger and orange then slowly add the water little at a time till the dough comes off the side of the machine and makes a nice ball.
Remove from processor, split the mix into 2, roll in glad wrap and place in the fridge for an hour to relax. Then remove and roll out 1 ball over a lightly floured bench and place into an ungreased tart tin to prepare for the filling. Leave the edges hanging over the side once pressed into the tin. Blind bake the tart at 170C for 13 - 15 minutes or until dull and slightly brown.
Ingredients for Fruit Mince Filling:
1/2 cup grated Granny Smith or Brayburn apple
1/4 cup Blond Currants
1/4 cup slivered almonds
1/4 cup chopped pitted dates
1/4 cup semi dried apricots
8 leaves of fresh mint finely diced
25g butter, melted
1/2 cup (90g) Muscavado sugar
1/4 cup (60ml) orange juice
To make the fruit mince filling, place apple, currants, almonds, dates, apricots, butter, sugar and orange juice in a bowl, mix well, cover and soak for 1 hour, then just before adding to the tarts mix in the diced mint.
Preheat oven to 160C, roll out the pastry on a lightly floured bench to between 2-3mm thick, this pastry is quite robust and the thinner the better. Use a Circle Cutter to fit your tins. Lightly grease the mini-muffin tins with the rounds and spoon in the filling. Once you have filled all the tarts then roll out stars to put on the top of the tarts. Brush tops with milk and bake for 25 minutes or until golden. Cool on wire racks and dust with icing sugar to serve. Makes 24-30.
(TX: 17 November 2011)