Serves Makes 24
- 250 g raisins
- 250 g sultanas
- 250 g currants
- 75 g mixed peel (optional)
- 300 g Granny Smith apples, peeled and finely chopped
- 1 tablespoon gluten-free good quality marmalade
- 100 g butter or Nuttelex
- grated rind of ½ orange
- grated rind of ½ lemon
- ½ teaspoon cinnamon
- pinch allspice
- pinch nutmeg
- 230 g brown sugar
- 250 ml brandy
- 1 packet of ‘The Pastry Pantry’ gluten-free sweet shortcrust pastry sheets (3 sheets per pack)
- 1 egg, lightly beaten
- white sugar, for dusting
- Ideally, prepare the fruit a month in advance before making the tarts. Place all the fruit, marmalade and the butter or Nuttelex in the bowl of a food processor. Pulse for a few seconds until the fruit and butter have combined.
- Remove to a large mixing bowl and add the rind and spices. Mix well to combine. Dissolve the sugar in the brandy and pour over the fruit mixture. Cover and allow to stand overnight in the fridge.
- The next day remove from the fridge and stir the mixture again. Place the mixture in clean, heat sterilised jars for at least 4 weeks before using.
- To make the tarts, preheat an oven to 170ºC/150ºC fan-forced and grease 2 x 12-hole mufﬁn trays. Lightly sprinkle some ﬁne rice ﬂour over the tin and invert tin over the sink to remove unused ﬂour.
- Thaw the pastry sheets according to packet instructions. With a cutter, cut out the bases of the tarts and carefully push into the tins.
- Fill each tart with mince, ensuring no more than three-quarters full.
- Cut tops or star shapes to cover. Lightly brush tops with beaten egg and then sprinkle with white sugar.
- Place the mufﬁn tin onto a baking tray and bake in the oven for 13–15 minutes until tops are just golden.
- Remove from the oven and allow to cool in the tins before removing and place on a wire rack to cool completely.
- Serve the tarts on a serving tray or serve warm with some whipped cream on the side.
Per serve: fat 9.1 g, saturated fat 3.8 g, protein 3 g, carbohydrate 35.7 g, sodium 155 mg, energy 1289 kJ (308 Cal), GI high