Recipes

Ingredients

• 250gm Spelt flour
• 100gm butter
• 100gm icing sugar
• 1gm Celtic fine salt
• 1 Egg

• 250gm raisins
• 250gm sultanas
• 250gm currants
• 125gm cranberries
• 250gm candied fruit
• 125gm butter, softened
• 250gm peeled and finely chopped granny smith apples
• 250gm raw sugar
• Grated rind of 1 lemon
• Grated rind of 1 orange
• 2ml vanilla puree/essence
• ½ teaspoon cinnamon
• 5gm each of nutmeg and allspice
• 1 cup (250ml) brandy

Preparation

Preparation for Fruit Mince Combine raisins, sultanas, cranberries currants, diced candied fruit, apple, lemon and orange rind Place juice of citrus and sugar into a pot and bring to boil Add butter, then nutmeg, cinnamon, allspice and vanilla and then Brandy and rest of the ingredients Use now or store in airtight container in fridge for up t o 6 months to mature! Preparation for Tartlets Sift flour into a bowl, add diced butter and rub into flour, add sugar and salt and mixed well, then add in egg Bind until dough comes together Wrap and refrigerate for 1 hour Roll pastry out into 3-4 mm thickness, use round or fluted cutter Press gently into suitable mould then rest in fridge for 15 minutes Place fruit mince mixture into casings Place pastry decoration on top i.e. star, moon Place back in fridge to rest for 15 minutes Then place into preheated oven at 170 degrees for approx 10 -15 minutes or until pastry is just golden When done, rest for 5 minutes before turning out onto cooling rack and then dust with icing sugar to serve.