Name: Nutty, fruity, festive muffin tarts
Total time: 1 h 30 min
Yield: Makes about 24
Cuisine: British
Ingredients: 450g plain flour; 250g salted butter cut into small pieces; 25g ground almond; 50g golden caster sugar; 1 egg yolk beaten; 300g ground almond; 250g golden caster sugar; 100g currant; 100g sultana; 50g flaked almond; 2 tsp cinnamon; 1 tsp nutmeg; 1 tsp mixed spice; 200g butter; 4 eggs beaten; 1 lemon finely grated zest and juice; 1 orange finely grated zest and juice; icing sugar for dusting

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Nutty, fruity, festive muffin tarts

Nutty, fruity, festive muffin tarts

Good Food team

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Makes about 24

More effort

Total time: 1 hr and 30 mins

Ready in 1hr 20 mins-1½hrs

A star rating of 4.7 out of 5.3 ratingsRate

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The perfect sweet offering for the Christmas holidays, these tarts are a delicious cross between mince pies and muffins

Freezable

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Ingredients

Nutrition

Units:

MetricUS

For the pastry

450g plain flour
250g salted butter

cut into small pieces
25g ground almond
50g golden caster sugar
1 egg yolk

beaten

For the filling

300g ground almond
250g golden caster sugar
100g currant
100g sultana
50g flaked almond
2 tsp cinnamon
1 tsp nutmeg
1 tsp mixed spice
200g butter
4 eggs

beaten
1 lemon

finely grated zest and juice
1 orange

finely grated zest and juice
icing sugar

for dusting

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Nutrition: nutrition per tart

kcal394
fat26g
saturates11g
carbs36g
sugars0g
fibre2g
protein7g
salt0.41g

low

Method

step 1

First make the pastry. Sift the flour into a large bowl, add the butter and, using your fingertips, rub it into the flour so the mixture resembles breadcrumbs. Measure 150ml/¼ pint cold water into a jug. Stir the ground almonds and sugar into the flour mixture, then add the egg yolk and a little of the water, stirring with a knife. Gradually work in the rest of the water, stirring until you have a soft pastry ball. Wrap it in cling film and chill for 20-30 minutes.
step 2

Meanwhile, make the filling. Preheat the oven to fan 180C/conventional 200C/gas 6. Tip the ground almonds, sugar, currants, sultanas, almonds and spices into a large bowl and stir. Melt the butter (use the microwave for speed) and add to the dry ingredients with the beaten eggs and the lemon and orange zest and juice. Mix together really well.
step 3

Roll out the pastry on a lightly floured surface (working with half at a time is easiest) to about 5mm thickness. Cut out about 24 rounds using a 10cm round cutter. Use each round to line a muffin tin (use two trays, or bake in batches). Spoon the filling into each pastry-lined tart, so it is just shy of the top of the pastry.
step 4

Bake for 20-25 minutes until pale golden, then turn each tart out on to a wire rack and dust with icing sugar. Lovely served warm or cold.

Recipe from Good Food magazine, January 2004

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A star rating of 4.7 out of 5.3 ratings

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