Tutti frutti Christmas pies
If you're not a fan of traditional mince pies or just fancy something different, try these with dates, apricots, cranberries and apple
Difficulty and servings
MAKES 18-24
Preparation and cooking times
Prep 45 mins
Cook 15 mins
plus soaking
- To make the filling put all the ingredients into a bowl and mix well together. Cover and leave in the fridge overnight.
- 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.
- 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.
PER SERVING (18)
198 kcalories, protein 2.1g, carbohydrate 26.3g, fat 9.2 g, saturated fat 4.5g, fibre 1.5g, sugar 16.4g, salt 0.1 g
Recipe from bbcgoodfood.com, December 2012.
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http://www.bbcgoodfood.com/recipes/2807669/
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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
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Difficulty and servings
MAKES 18-24
Preparation and cooking times
Prep 45 mins
Cook 15 mins
plus soakingIngredients
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
PER SERVING (18)
198 kcalories, protein 2.1g, carbohydrate 26.3g, fat 9.2 g, saturated fat 4.5g, fibre 1.5g, sugar 16.4g, salt 0.1 g
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Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
