Description
These little pies come out tender, lightly crisp, and just sweet enough with that classic fruit mince centre. I always dust them while they’re still warm, and they disappear faster than I expect every time.
Ingredients
Units
Scale
- 2 cups cake flour
- 1/2 tsp baking powder
- 1/2 cup = 125 g butter, cold and cubed
- 1/2 cup fresh cream
- 1 jar fruit mince
- Castor sugar, for dusting
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Lightly grease or set out your small foil pie or tart holders.
- In a bowl, sift together the 2 cups of cake flour and 1/2 tsp of baking powder.
- Add the 1/2 cup = 125 g cold cubed butter and rub it into the flour using your fingertips until it looks like fine breadcrumbs.
- Pour in the 1/2 cup of fresh cream and gently bring the dough together.
- It should be soft but not sticky. If it feels too dry, add a tiny splash more cream. If it’s too sticky, dust lightly with flour.
- If you have time: Wrap the dough and let it rest in the fridge for about 10 minutes.
- Roll the dough out on a lightly floured surface to about 3 mm thickness. Cut circles big enough to line your tart holders.
- Press the pastry circles gently into the holders, making sure the base and sides are evenly covered.
- Spoon in the fruit mince, about a heaped teaspoon per pie.
- Cut smaller circles or shapes for the tops and place them over the filling.
- Use a fork to seal the edges lightly. Poke a tiny hole in the top to let steam escape.
- Bake at 350⁰F (180⁰C) for 15 to 20 minutes, until lightly golden, almost like shortbread.
- Let them sit for a minute or two, then carefully remove from the tins and dust with castor sugar while still warm.
Notes
Created, prepared, tried, and tested by Caz
Nutrition
- Serving Size: 1
- Calories: 126
- Sugar: 3.2 g
- Sodium: 2.5 mg
- Fat: 6.5 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15.6 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 17.3 mg
