Christmas mince tarts

1. To make the pastry, place the butter, flour and sugar into the bowl of a food processor. Pulse until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolk then gradually add the water until the mixture comes together in a ball.
2. Turn out the pastry onto a lightly floured surface. Knead until just smooth, then shape into a disc and wrap in cling film. Refrigerate for 30 minutes.
3. Meanwhile, make the filling. Place the fruit mince,  brandy, grated apple and chopped almonds in a bowl. Mix well to combine, then set aside.
4. Preheat the oven to 180°C (160°C fan forced). Roll out the pastry between two sheets of baking paper to 3mm thick. Using a 6mm round cutter, cut out 24 pastry circles. Press into lightly greased mini muffin tins. Using a small star cutter, cut out 24 stars for the tops, re-rolling leftover pastry if necessary.
5. Fill the pastry bases with the fruit mince mixture and place a pastry star on top. 6. Bake in the oven for 12-15 minutes, or until the pastry is golden. Allow the tarts to cool a little in the tins before transferring to a wire rack to cool completely. Dust with icing sugar before serving.

Tips:

• Boost the flavour of your tarts by adding finely grated orange or lemon zest and ½ teaspoon of mixed spice to the fruit mince mixture.
• Simplify this recipe by using the fruit mince on its own, without adding the brandy, apple and almonds.

FAQs

• Why is it called mince tart if there is only fruit included?
  • The reason they are called mince tarts is because that's exactly what it used to be: most often mutton, but also beef, rabbit, pork or game inside the mince tart.
• What object is it said to be unlucky to use with a mince tart?
  • A knife, It is considered very unlucky to cut a mince tart/pie with a knife.