1 ½ cups plain flour
½ cup almond meal
½ cup caster sugar
¼ cup custard powder
150g unsalted butter, chilled, finely chopped
1 egg, separated
2 tbsp iced water
410g jar fruit mince
1/3 cup glace cherries, chopped
¼ cup slivered almonds, toasted, roughly chopped
2 Tbsp brandy
2 tsp grated orange zest
Put sifted flour, almond meal, caster sugar and custard powder in the bowl of a food processor. Pulse to combine. Add butter, pulse until mixture resembles fine breadcrumbs. Add yolk and water, pulse until mixture just starts to come together. Transfer to a clean lightly floured bench and knead lightly to bring the dough together in a flat round. Wrap in plastic wrap and refrigerate 30 minutes.
Meanwhile for the filling, put all ingredients in a medium bowl and set aside.
Preheat oven to 160C fan-forced (180C conventional). Roll pastry out between two sheets baking paper to 3mm thick. Using an 8cm round cutter, cut 12 rounds from pastry and ease into a 12-hole round based patty pan. Spoon 1 tablespoon fruit mince mixture into pastry rounds.
Cut small strips from half the remaining chilled pastry. Brush edges of pies with a little egg white and criss-cross 4-6 strips over tarts and trim to fit. Or cut 6cm stars from remaining pastry and arrange on top of tarts if preferred.
Brush tops with egg-white and sprinkle with sugar. Bake 20-25 mins until light golden. Cool in pans, then remove and serve dusted with icing sugar.
This pastry can be quite delicate if the kitchen is warm, so you may need to pop it in the fridge or freezer to firm up for a few minutes in between rolling.
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