CHRISTMAS MINCE MACAROON TARTS
(Makes 30 baby tarts)
50g (1/3 cup) sultanas
50g (1/3 cup) currants
50g (1/3 cup) raisins
20g (3) stoned dates (softened in boiling water)
25g (4) dried apricots (chopped)
25g (2 tbsp) brown sugar
- Preheat oven to 190°C.
- In a food processor with a metal blade place dried fruits and pulse to roughly chop. Transfer into a bowl and add brown sugar, apple, banana and brandy, mix well to combine.
- Roll out Lemon Almond Pastry to 2mm thickness. Using a 6.5cm cutter cut 30 rounds and place into greased baby muffin tins.
- Add 1 level teaspoon of the fruit mince into the pastry cases. Place 1 teaspoon of Macaroon Topping onto the filling.
- Bake in oven for 20-25 minutes until golden brown and the pastry bottom is cooked. Remove from tins while still warm. Serve immediately, or alternatively store and warm. You can freeze to a later date and warm when required