Almond fruit mince pies

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.