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Irene’s Fruit Mince Tart

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Found a bottle of fruit mince at the back of my grocery cupboard….just loved how the festive aroma filled the house on this cold day.

500ml plain flour
80ml sugar
160g cold butter, grated
1 egg yolk
2 tablespoons iced water

To make the crust, mix / rub / process in food processor the flour, sugar and butter until it resembles fine breadcrumbs.
Add the egg yolk and water, and mix until the mixture just starts to come together.
Form into a disc, cover in cling wrap and refrigerate for a minimum of 15 mins.
Roll out the dough to fit your pie dish.
Keep a quarter of the dough to grate over the top of the filling.
Fill the pie crust generously with fruit mince.
Grate the dough that you kept aside over the fruit mince.
Sprinkle the top with flaked coconut and almonds.
Bake for +-25 minutes or until the crust is light golden.

PS… You could make two tarts with this amount of dough but I love a thick crust so made one. You could also make small tarts in a muffin pan if you prefer.

Prepared, tried and tested by: Irene Dasari

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