Recipe by Loretta Sartori for Prahran Cooking School
For the Fruit Mince:
100g dried apricots chopped finely
100g dried figs chopped finely
100g dried dates chopped finely
100g mixed peel
100g raw sugar
100g unsalted butter
1 ½ tspns nutmeg – ground
3 tspns cinnamon powder
3 tspns alspice powder
Bring sherry, sugar and butter to boiling point. Add all the remaining ingredients and stir thoroughly. Cook over a low heat for 10-15 minutes stirring occasionally. Transfer into sterile jars and seal. When cool store in the refrigerator prior to use.
For the Pastry:
1 egg (55gr) (The pastry can be made without egg)
100gr castor sugar
200gr unsalted butter
300gr plain flour
Cream the butter and sugar lightly. Add the egg, if using and continue mixing until absorbed. Add the flour and pulse until the dough comes together. Do not over-mix. Chill well prior to use.
For the Macerated Berries:
150g caster sugar
Combine the berries, kirsch & sugar in a large bowl. Smash together with your hands, wrap & leave in a warm place for approximately 1 hour.
To Make the Tarts:
Preheat Oven to 180°C. Roll out pastry and line tart shells or a large tart base. Spoon in fruit mince. Roll out remaining pastry and cut lids. For the large tart you may prefer to cover with a lattice of pastry. Place lids onto tarts. Bake for 15-20 minutes for small tarts or 40-50 minutes for large tarts.