Makes 12
• ¼ cup raisins
• ½ cup dates, chopped
• ¼ cup pitted prunes, chopped
• ¼ cup mixed peel
• ¼ cup slivered almonds
• ¼ cup brown sugar
• 1 tsp mixed spice
• 30g unsalted butter, chopped
• ⅓ cup rum
• 1 x quantity chocolate shortcrust pastry
• Icing sugar, for dusting
1. Place the dried fruit, mixed peel, almonds, brown sugar, mixed spice, butter and rum in a medium saucepan over medium heat. Cook, stirring, for 3-4 minutes (see tips & tricks). Allow to cool.
2. Preheat the oven to 160C. Roll out the pastry between 2 sheets of non-stick baking paper to 4mm thick. Using a 7.5cm-round fluted cookie cutter, cut 12 rounds from the pastry and line 12 x 40ml-capacity patty tins. Re-roll the remaining pastry between 2 sheets of baking paper to 4mm thick and refrigerate for 15 minutes.
3. Divide the fruit mixture between the cases. Cut 12 star shapes from the remaining pastry and place on top of the pies. Bake for 25-30 minutes or until cooked through. Allow to cool in the tins for 5 minutes before removing to cool completely. Dust pies with icing sugar to serve.
Tips & tricks
• Cook the fruit mixture until the liquid has been absorbed, plumping up the dried fruit.
• Blind bake the pastry for the tart by lining the pastry case with non-stick baking paper and fill with baking weights. Bake (in the oven preheated to 160C) for 15 minutes.
• Remove the paper and weights and bake for a further 5-10 minutes or until the pastry is light golden in colour.
• Once the filled tart has cooled completely, dust it with icing sugar and serve it with double cream.
• Both the pies and the tart can be stored in an airtight containers for
up to 2-3 days.