Peach And Dried Fruit Tarts - cooking recipe

Ingredients
    1 cup golden raisins
    3/4 cup raisins
    2 tbsp candied orange or lemon peel, finely chopped
    1/4 cup brandy
    1/2 tsp pumpkin pie spice
    None Pinch ground cloves
    None Pinck ground coriander
    3/4 cup cold butter, chopped, + 2 tbsp
    1/2 cup brown sugar
    1/2 cup all-purpose flour
    1/2 cup powdered sugar, plus extra for dusting
    2 None medium ripe peaches
Preparation
    Process dried fruit, candied citrus, peel, brandy and spices until chopped coarsely. Transfer to a medium bowl. Melt 2 tbsp butter and brown sugar in a small saucepan; add to fruit mixture. Mix well and set aside. Lightly grease two 12-hole cupcake pans.
    To make crust: Sift flour and powdered sugar into a medium bowl. Rub in chopped butter with fingertips until resembling breadcrumbs. Add 3-4 tbsp iced water. Using a round-bladed knife, mix until combined. Roll pastry between sheets of parchment paper until 1/4 inch thick. Using a 2 3/4 inch round cookie cutter, cut pastry into 24 rounds. Line prepared pans with pastry rounds. Gently re-roll remaining pastry until 1/4 inch thick. Transfer pastry (with paper) to a baking sheet. Place pastry-lined pans and rolled pastry in the fridge for 80 mins to rest.
    Meanwhile, score a small cross into the skin of each peach. Place peaches in a heatproof bowl. Cover with boiling water. Stand for 2 mins or until skin begins to loosen. Drain. Remove skin and stones. Chop flesh; add to fruit mixture. Divide mixture evenly among lined muffin pans.
    Preheat oven to 350\u00b0F. Using a 2 inch star cookie cutter, cut remaining pastry into 24 stars. Place a star on each tart. Bake for 20-25 mins, or until pastry is golden. Cool on wire racks. Serve dusted with extra powdered sugar.

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