1 cup mixed dried fruit (160 g)
1 cup chopped pitted dates (150 g)
1 small Granny Smith apple, peeled, grated
¾ cup caster sugar
¼ cup orange juice
¼ cup water
75 g unsalted butter, chopped
2 tbsp brandy
Icing sugar mixture, to decorate (optional)
3 cups plain flour
200 g cold unsalted butter, chopped
⅓ cup caster sugar
1- 2 tbsp cold water
- Lightly grease 3 x 12-hole round- based patty pans (1-tbsp capacity).
- To make pastry, process flour, butter and sugar in a food processor until mixture resembles fine crumbs. With motor operating, add egg and enough water until mixture forms a soft dough. Transfer to a clean bench. Reserve 125g of the pastry, cover and freeze. Divide remaining into two flat discs. Refrigerate, covered, for 30 minutes.
- Meanwhile, combine mixed fruit, dates, apple, sugar, juice and water in a large saucepan over a high heat. Bring to boil. Simmer, stirring occasionally, for about 15 minutes, or until liquid has been absorbed. Stir in butter until melted. Transfer fruit mince to a large heatproof bowl. Cool. Stir in brandy.
- Roll out each pastry portion between two sheets baking paper to 4mm thick. Cut out 36 rounds using a 6.5cm cutter, re-rolling as necessary. Line holes with rounds, using fingers to pinch edges to create a frilled effect.
- Place 2 tsp fruit mince in each pastry case. Coarsely grate reserved frozen pastry. Sprinkle over tops.
- Cook in a moderate oven (180C) for about 20 to 25 minutes, or until pastry is cooked. Stand in pans for 5 minutes. Remove and cool on wire racks.
- Serve dusted with sifted icing sugar, if desired.