¾tspBake Aid or 3/8 tsp Relief or 1 ½ tsp Digest easy
Frangipane topping:
100gblanched almonds
100gcaster sugar
100gbutter
2egg yolks
1tbspplain flour
¼tspBake Aid or1/8 tsp Relief or ½ tsp DigestEasy
Fruit mince:
1cupmixed fruit
1cupcurrants
1tbspbrandy
1 ½cupsbrown sugar
1Lemon - juice and rind
1Granny Smith apple, grated
1tbspmixed peel
1tbspgolden syrup
20gbutter
½tspallspice
¼tspground cloves
¼tspground nutmeg
⅛tspRelief or ½ Tsp Digest Easy
Short Crust:
1
Mix Bake Aid/Relief/DigestEasy into iced water.
2
Blend the flour and sugar in a food processor for 20 seconds.
3
Slowly add the chopped butter, piece by piece. When mixture resembles breadcrumbs quickly add the iced water and process for 30 seconds.
4
Using your hands bring the dough together and wrap in plastic wrap and place in the refrigerator for 1 hour.
Frangipane topping:
5
Blend almonds and sugar in a food processor for 1 minute. Add butter and blend. Mix Relief/Bake Aid/DigestEasy into the egg yolks and mix this with the flour into the almond mix. Refrigerate.
Fruit mince:
6
Place all of the ingredients in a bowl and mix until well combined.
7
If storing, pour into sterile bottles, seal tightly and store for 3 months.
Alternatively: Stir in ¼ Tsp Relief or 1 tsp DigestEasy to a standard bottle of fruit mince.
Assembling the tarts:
8
Preheat the oven to 180°C.
9
Roll out the dough between sheets of baking paper to a thickness of about 5mm. Cut out 24 x 8cm rounds.
10
Place the rounds into lightly greased patty cake tins. Use your fingers t)o press the dough into the tins.
11
Place 2 teaspoons of the fruit mince into each pastry shell.
12
Take a teaspoon of the frangipane mix and spread across the top of the fruit mince.
13
Place the tarts into the preheated oven for 10 – 12 minutes or until golden.
14
Remove from the oven and stand 10 minutes before taking out of tin and placing on wire rack to cool.
¾tspBake Aid or 3/8 tsp Relief or 1 ½ tsp Digest easy
Frangipane topping:
100gblanched almonds
100gcaster sugar
100gbutter
2egg yolks
1tbspplain flour
¼tspBake Aid or1/8 tsp Relief or ½ tsp DigestEasy
Fruit mince:
1cupmixed fruit
1cupcurrants
1tbspbrandy
1 ½cupsbrown sugar
1Lemon - juice and rind
1Granny Smith apple, grated
1tbspmixed peel
1tbspgolden syrup
20gbutter
½tspallspice
¼tspground cloves
¼tspground nutmeg
⅛tspRelief or ½ Tsp Digest Easy
Directions
Short Crust:
1
Mix Bake Aid/Relief/DigestEasy into iced water.
2
Blend the flour and sugar in a food processor for 20 seconds.
3
Slowly add the chopped butter, piece by piece. When mixture resembles breadcrumbs quickly add the iced water and process for 30 seconds.
4
Using your hands bring the dough together and wrap in plastic wrap and place in the refrigerator for 1 hour.
Frangipane topping:
5
Blend almonds and sugar in a food processor for 1 minute. Add butter and blend. Mix Relief/Bake Aid/DigestEasy into the egg yolks and mix this with the flour into the almond mix. Refrigerate.
Fruit mince:
6
Place all of the ingredients in a bowl and mix until well combined.
7
If storing, pour into sterile bottles, seal tightly and store for 3 months.
Alternatively: Stir in ¼ Tsp Relief or 1 tsp DigestEasy to a standard bottle of fruit mince.
Assembling the tarts:
8
Preheat the oven to 180°C.
9
Roll out the dough between sheets of baking paper to a thickness of about 5mm. Cut out 24 x 8cm rounds.
10
Place the rounds into lightly greased patty cake tins. Use your fingers t)o press the dough into the tins.
11
Place 2 teaspoons of the fruit mince into each pastry shell.
12
Take a teaspoon of the frangipane mix and spread across the top of the fruit mince.
13
Place the tarts into the preheated oven for 10 – 12 minutes or until golden.
14
Remove from the oven and stand 10 minutes before taking out of tin and placing on wire rack to cool.
