Fruit mince tarts

Use Robertson's fruit mince.

Pastry
300g (2 cups) plain flour
70g (1/3 cup) caster sugar
160g chilled butter, chopped
1 egg yolk
2 tbs iced water


To make the pastry, place the flour, sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the mixture just starts to come together (see tip 1). Turn onto a clean work surface. Shape into a disc. Cover with plastic wrap. Place in the fridge for 20 minutes to rest.


Preheat oven to 180°C. Roll out the pastry on a lightly floured surface until 5mm thick. Use an 8.5cm-diameter round pastry cutter to cut 20 discs from the pastry. Use a 5cm-diameter star-shaped pastry cutter to cut 20 stars from the remaining pastry.

Line twenty 80ml (1/3-cup) capacity muffin pans with pastry discs (see tip 2).Divide the fruit mince among the pastry cases. Top with pastry stars. Brush the stars lightly with the egg and sprinkle with white sugar. Bake for 20-25 minutes or until light golden. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.

Notes

Tip 1: Process the pastry until it just starts to come together in large clumps. Don't over-process or your pastry will be tough. Tip 2: To make the pastry cases, use the balls of your fingers to press the pastry discs neatly into the edge of each pan. Make it ahead: Make this recipe up to 4 days ahead. Store in an airtight container. Use a metal egg lifter dipped in flour to easily remove the pastry discs and pastry stars from the bench. To give as gifts, place in cellophane bags tied with ribbon, or in decorative boxes lined with tissue paper.