Saturday, 22 December 2012

MERRY CHRISTMAS AND THANK YOU for supporting the food dept's first year!

Fig and pear fruit mince cinnamon tarts
Nothing says Christmas more than the smell of dried fruit, brandy and sweet spices. These delicious little tarts can be made in round base patty pans or a selection of decorative, vintage tins.

• 1 1/3 cups plain flour
1/3 cup icing sugar
125g butter, diced
½ teaspoon ground cinnamon
a pinch salt
1 egg yolk
Fig and pear fruit mince
Icing sugar, for dusting

1. Combine the flour, icing sugar, butter, cinnamon and salt in the bowl of a food processor. Process until combined and looks like fresh breadcrumbs.
2. Add the egg yolk and pulse until it comes together into a ball.
3. Remove the processor and shape into a disc, wrap in plastic and refrigerate for 1 hour.
4. Preheat the oven to 200ºC (400ºF). Remove the pastry from the refrigerator and roll out between floured baking paper to 3mm thickness.
5.Using a cutter slightly larger than the tins you are using cut out the pastry. Use a palate knife to gently lift the pastry into the tins, press into the tins and trim if necessary.
6.Place heaped teaspoons of fruit mince into the pastry and cut a smaller decorative piece to top the pies.
7. Bake in the hot oven for 8-10 minutes or until the pastry is golden, this will depend on the size tins you decide to use.
8. Serve warm or cold sprinkled with icing sugar. Store in an airtight container for up to 2 weeks.

Fig and glace pear fruit mince
This delicious fruit mince recipe makes enough for you and plenty to package up to give away! Make into fruit mince pies or simply serve warm over vanilla ice cream for a quick festive dessert.
Makes 5 cups fruit mince

2 large granny smith apples, peeled and coarsely grated
200g raisins, finely chopped
200g sultanas
200g currants
100g dried figs, finely chopped
100g glace pear, finely chopped
½ cup marmalade
1 cup brown sugar
½ cup brandy
2 teaspoons mixed spice
125g butter, softened
extra, 2 tablespoons brandy

1. Combine the fruits, marmalade, brown sugar, brandy and mixed spice in a large saucepan. Bring to a simmer over a medium low heat and cook for approximately 15 minutes until the fruits are softened and the mixture is thick.
2. Add the butter and stir until melted. Stir though the extra brandy.
3. The fruit mince can be used immediately or it can be bottles in sterilized jars and stored in a cool dark place for up to 3 months. Refrigerate once opened. The longer it is stored the better the flavours will develop.

1 comment:

  1. How nice to add in the marmalade, I love the touch of tartness it brings and it would help temper the sweetness- yummo!
    Merry Christmas and Happy New Year to you all!