Luxury Fruit Mince Tarts - cooking recipe

Ingredients

None None FOR THE FRUIT MINCE FILLING
1 cup raisins
1 cup golden raisins
1 cup currants
3/4 cup glace cherries
3/4 cup dried pineapple wedges
1 1/2 cups chopped mixed peel
3/4 cup blanched almonds, chopped
2 large cooking apples, grated
2 cups packed brown sugar
10 tbsp (1 1/4 sticks) unsalted butter, melted
3/4 cup brandy or rum
1/2 tsp ground nutmeg
1/2 tsp pumpkin pie spice
1 None orange, peel grated and orange juiced
1 None lemon, peel grated and lemon juiced
None None FOR THE TART DOUGH
2 cups flour
1/4 tsp baking powder
10 tbsp (1 1/4 sticks) unsalted butter, chopped
2 None egg yolks
1 tbsp lemon juice
1 None egg white, lightly beaten
None None Granulated sugar, for sprinkling
None None Powdered sugar, for dusting

Preparation

Place fruits, peel and almonds in a food processor. Pulse until coarsely chopped. Place in a large bowl. Add apples, brown sugar, butter, brandy, spices, citrus peel and juice; mix well. Cover and refrigerate for 2 days, stirring daily.
For the tart dough, sift flour and baking powder into a bowl. Rub in butter using fingertips, until mixture resembles breadcrumbs. Add egg yolks and enough lemon juice to form a dough. Knead dough until smooth. Cover in plastic wrap and refrigerate for 30 mins.
Preheat the oven to 350\u00b0F. Roll out pastry between 2 sheets of parchment paper until 1/8 inch-thick. Cut out twenty-four 3 1/2-inch rounds. Press rounds into two 12-cavity tartlet pans. Fill each cavity with fruit mince.
Re-roll pastry scraps and cut into 24 shapes. Top each tart with a shape. Brush with egg white and sprinkle with granulated sugar.
Bake for 15 mins, until golden. Cool in pans. Serve dusted with powdered sugar.