Description
These little mince pies come out tender, buttery, and just sweet enough with that classic fruit mince centre. They will disappear faster than you’d expect.
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
- Extra cake flour for dusting
- Castor sugar, for dusting
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Lightly grease a mini tart pan or line small foil pie tins.
- In a bowl, sift together 2 cups of cake flour and 1/2 tsp baking powder.
- Add the 125 g cold, cubed butter and rub it into the flour mixture using your fingertips until it resembles fine breadcrumbs.
- Pour in 1/2 cup fresh cream and gently bring the dough together. It should be soft but not sticky.
- Turn the dough onto a lightly floured surface and roll it out to about 1/8 inch thickness.
- Cut out circles large enough to line your tart tins. Press the pastry gently into each tin without stretching it.
- Spoon about 1 to 2 tsp fruit mince into each pastry shell. Don’t overfill, it’ll bubble over.
- Cut smaller circles for the tops and place them over the filling.
- Use a fork to seal the edges, and poke a tiny hole in the centre to let steam escape.
- Bake at 350⁰F (180⁰C) for 15 to 20 minutes, until lightly golden, almost like shortbread. Keep an eye on them from minute 15.
- Remove from the oven and immediately dust with castor sugar while still warm. Let them cool slightly before removing from the tins.
- Best enjoyed slightly warm, though they keep well in an airtight container for a few days.
Notes
Created, prepared, tried, and tested Caz
