Proudly supported by
Bite sized pies loaded with fruit and topped with almonds are the perfect winter snack.
3 sheets ready-rolled shortcrust pastry, recently thawed
410 g jar fruit mince
1 egg, lightly beaten
⅓ cup slivered almonds
Vanilla Bean Cream
½ cup thickened cream
1 teaspoon caster sugar
¼ teaspoon vanilla bean paste
- Preheat the oven to 200°C (180°C fan forced). Spray 18 holes in 2 trays of patty cake pans (2-tablespoon capacity). Lay 2 pastry sheets flat and cut out 18 x 6.5 cm pastry rounds. Use to line the base of the patty pans. Prick the base of the cases with a fork and bake for 5 min.
- Spoon fruit mince between the tarts, allowing about 2 heaped teaspoons for each tart. Cut 5cm rounds with a 5cm fluted cutter from remaining pastry. Place on top of the tarts. Brush with beaten egg and sprinkle generously with almonds and a little caster sugar.
- Return to the oven, bake for 12-15 min until pastry is golden. Allow to cool slightly, then place on a wire rack to cool. Serve with Vanilla Bean Cream.