Inspired by flavours of the past, these tartlets are a refreshing change from the traditional darker fruit version. Make your own pastry to achieve the best flavour.
Ingredients
Almond Pastry
- 1½ cups flour
- 125 grams butter, chilled and diced
- ¼ cup caster or icing sugar
- ¼ cup ground almonds
- 4-6 tblsp water
- 24 whole unpeeled almonds (optional)
Rose and Quince Fruit Mincemeat
- 200 grams glace quince, minced or finely diced
- 200 grams glace pears, minced or finely diced
- 100 grams butter, minced or softened
- 70 grams pistachio nuts, chopped
- 1-2 tsp rosewater
Method
- Put the flour, butter, sugar and ground almonds into a food processor fitted with a metal blade and process the ingredients until the mixture resembles fine crumbs. Pulse in the egg yolk and 1-2 tblsp water until the mixture resembles moist crumbs. Turn out and bring together. Wrap in plastic wrap and chill for 30 minutes.
- Roll out the dough on a lightly floured board to 3mm thickness. Cut out 24, 7 cm circles and use these to line the base of mini muffin tins. Place 1 tblsp of quince mincemeat in every case.
- Re-roll the remaining scraps and cut out 24, 5 cm circles for the tops. Brush the undersides of these smaller circles with milk and press firmly onto the mince-filled tarts. Cut a cross in the centre. Brush the tops with milk or egg glaze, place a whole almond on top if using and sprinkle liberally with caster sugar.
- Bake at 200ºC for 20 minutes or until the pastry is golden. Transfer to a cake rack to cool. Keep in an airtight container.
Rose and Quince Fruit Mincemeat
- Mix the glace fruit, butter and nuts together and flavour with rosewater to suit your tastebuds. The flavour will mellow as it matures. Seal in jars and keep in a cool place for one week or in the refrigerator for up to two weeks.
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