Tutti frutti Christmas pies

Tutti frutti Christmas pies

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 45 mins Cook: 15 mins Plus soaking

Skill level

Easy

Servings

Makes 18-24

If you're not a fan of traditional mince pies or just fancy something different, try these with dates, apricots, cranberries and apple

Nutrition and extra info

Nutrition info

Nutrition per serving (18)

kcalories
198
protein
2.1g
carbs
26.3g
fat
9.2g
saturates
4.5g
fibre
1.5g
sugar
16.4g
salt
0.1g

Ingredients

For the filling

  • 50g ready-to-eat dried apricots, finely chopped
  • 25g pecans, finely chopped
  • 30g pitted dried dates, finely chopped
  • 50g sweetened dried cranberries, roughly chopped
  • 2 medium Granny Smiths, peeled, cored and very finely chopped or grated
  • 50g light brown sugar
  • 1 tsp ground cinnamon
  • 25g butter, melted and cooled
  • 2 tbsp cherry brandy or orange juice

For the pastry

  • 250g plain flour
  • 40g icing sugar
  • 125g butter

For the topping

  • 150g white marzipan
  • icing sugar or caster sugar, for spinkling

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. To make the filling put all the ingredients into a bowl and mix well together. Cover and leave in the fridge overnight.
  2. To make the pastry put the flour, icing sugar and butter into a food processor and using the pulse button, process until the mixture resembles fine breadcrumbs. Add 8-9 tsp’s cold water and process until the mixture forms a dough.
  3. Heat the oven to 190C/170C fan/gas 5. Roll out the pastry to 0.5cm thickness and cut out rounds big enough to fully line your tart tin. Fill each tart with a heaped teaspoonful of the fruit mixture. Roll out the marzipan and using a 4cm round cutter, stamp out 18 rounds. Place one on each of the tarts. Bake in the oven for about 12–15 mins until crisp and golden brown. Sprinkle with icing or caster sugar before serving warm.

Recipe from bbcgoodfood.com, December 2012

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
funkyalesk's picture

These are yummy! Have frozen a batch of 12 (in the tin) before baking to serve fresh and warm with double cream and/or fior di latte icecream on Christmas Day as a Christmas Pudding alternative (will cook them from frozen, adding on 5-10 minutes). Baked the remaining 7 to try them, and to enjoy cold over the next few days :o))) I baked them for 22 minutes to be sure that the pastry was well enough done. The marzipan (which I cut into stars) only becomes hard as they cool down (it remains very soft for as long as they are in the oven)...

Questions

Tips