Ingredients for 12 tarts (or 24 mini tarts):
142g golden raisins
128g Zante currants
2 Granny Smith apples
35g mixed candied peel
grated rind of 1 small orange
grated rind of 1 medium lemon
3/4 cup dark brown sugar
3/4 tsp cinnamon
1/2 tsp each nutmeg and allspice
1/8 tsp salt
71g slivered almonds
67g golden raisins
43g Zante currants
35g melted butter
241g All-Purpose Flour
½ tsp salt
28 to 43g ice water, or as needed
castor sugar, optional for topping
To make the mince filling: Place the raisins, golden raisins, currants, chopped apple, mixed candied peel, grated orange and lemon rind, sugar, spice, and salt in the work bowl of a food processor. Process until finely minced, but not pureed.
Add the almonds and process briefly, just to break up the almonds. Transfer the mixture to a bowl. Stir in the handful of golden raisins and handful of currants, then the melted butter. Mix in brandy to taste. Store airtight in the refrigerator, 5 days or until ready to use; mince will keep at least a month in the refrigerator, tightly covered.
Combine the flour and salt in a bowl. Add the butter, mixing it in thoroughly; the mixture should look like breadcrumbs. Drizzle in the water, until you can squeeze the dough together and it’s cohesive. If it doesn’t hold together nicely, add a bit more water.
Divide the dough in half, and shape each piece into a flattened ball. Wrap in plastic, and refrigerate for 30 minutes, or overnight. When you’re ready to prepare the tarts, if it’s been chilling for longer than 30 minutes, let it warm for 15 minutes or so. Preheat your oven to 200°C. Roll each piece of dough into a 25cm circle, about 4mm thick.
Cut rounds of dough to fit your muffin pan. Measure the bottom diameter of one of the cups; that’s your starting point. For a standard muffin pan, add 4cm. For a mini muffin pan, add 2,5cm.
Nestle the dough circles gently into the muffin cups. Don’t stretch them. Where the dough folds, snip through the fold, and lap one side over the other, pressing to seal. Cut stars from the dough scraps. Prick the bottom of each several times with a fork.
Spoon about 2 tsp fruit mince atop each of the mini tart crusts (about 4 generous teaspoons for the larger tarts). Spritz the stars with water, and center one star atop each tart. Sprinkle with castor sugar, if desired.
Bake the mini tarts for about 20 to 22 minutes, until they’re golden brown (28 to 30 minutes for larger tarts). Serve warm, with brandy butter or heavy cream.