IAN CURLEY’S FRUIT MINCE TARTS

• FILLING:

• Sultana                                                     800g                            2880g

• Golden raisins                                        200g                            720g

• Currants                                                   50g                              180g

• Dried cherries/cranberries               100g                            360g

• Apricots (chopped)                              250g                            900g

• Prunes (chopped)                                 150g                            540g

• Apples (granny smith)                         450g                           1620g

• Brown sugar                                            250g                           900g\

• Apricot jam                                              500g                           1800g

• Redwine                                                   800g                           2880g

• Lemon/orange zest                              10g each                    36g of each

• Cinnamon                                                10g                              36g

• Nutmeg                                                     15g                              54g

• Mixed spice                                              10g                             36

• Cornstarch                                                45g                             162g

• CRUST:

• 430 gm Butter

• 566gm Caster Sugar

• 1130gm Plain Flour

• 35gm Baking powder

• 15gm Salt

• 500ml Cream

METHOD

• FILLING:

• Bring to a simmer the fruit, apples, wine and jam.

• Add the brown sugar and bring to the boil

• Add the zest

• Add the watered down cornstarch and bring to the boil. Sit 2 weeks minimum.

• CRUST:
• Beat butter and sugar with paddle until it resembles a crumble mixture.
• Add the flour, baking powder and salt to the crumble.
• Finally, add cream and mix until combined well, and a dough is formed.