Mince pies

Ingredients for 1 servings:

• 185 g butter, chilled
• 250 g flour
• 1 m.-sized egg(s)
• 1 tsp salt
• 3 tsp sugar
• 3 tbsp water, cold
• 300 g dried fruit of your choice, e.g. apples, dates, plums, apricots
• 75 g candied fruit, such as mango or pineapple
• 40 g almonds, chopped
• 3 tsp gingerbread spice
• 1 orange(s)
• n. B. Icing sugar for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 15 minutes

Fruit-filled shortcrust pastry tarts, approx. 20 tarts

For the dough: Cut the butter into small cubes and knead with the flour. Separate the egg yolks and egg whites. Mix the egg yolks, salt, sugar, and water into the flour and butter mixture (knead). Shape the kneaded dough into a flat cube, wrap it in cling film, and chill for about an hour. For the filling: Wash the orange with warm water, dry it, and finely grate the zest. Finely chop the dried and candied fruit. Mix the fruit with the chopped almonds, grated orange zest, and gingerbread spice. Dust the work surface with flour and roll out the dough to about 5 mm thick. Cut out 20 circles. Grease the holes in two muffin tins and press the dough circles into the holes. Preheat the oven to gas mark 2 to 3, top/bottom heat 190°C, fan oven about 180°C. Place a tablespoon of filling onto each circle of dough in the muffin tins. Roll out the remaining dough again and cut out 20 small stars. Place the stars on top of the filling as “lids” and press down lightly. Place the tarts in the preheated oven and bake for 30 minutes. Then let the pies cool slightly, turn them out, and dust with powdered sugar.