Every year our family would buy trays of fruit mince pies made by Mario from Le Palme in Majors Bay road, Concord. Mario and his wife Grace ran an amazing pastry shop. They treated their customers like royalty! Unfortunately the couple retired and so did the shop. My whole family still reminisces about their fruit mince pies. This year it was necessary that I follow the tradition and make a batch. I received the ultimate compliment-they tasted just like Mario’s!

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(Mincemeat adapted from Nigella Christmas and Pastry adapted from Bourke Street Bakery cookbook)

Ingredients:

Mincemeat:

  • 100ml brandy
  • 75g brown sugar
  • 300g red seedless grapes
  • 150g sultanas
  • 50g raisins
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ ground cloves
  • Juice and zest of 1 lemon
  • 1 tsp vanilla extract
  • 2 tbsp. honey

Pastry:

  • 250g unsalted butter
  • 75g caster sugar
  • 400g plain flour
  • Pinch of salt
  • Juice and zest of 1 lemon
  • 4 tbsp. cold water

Instructions:

Mincemeat:

  1. In a non-stick large saucepan, dissolve sugar in the brandy over medium heat. Add the grapes and cook for approximately 5-10 minutes or until grapes are soft and falling apart. Stir often.
  2. Add the sultanas, raisins, cinnamon, ginger, cloves and the juice and zest of the lemon. Simmer for approximately 10-15 minutes or until the fruit has broken down.
  3. Take mixture off heat and allow resting for a few minutes. Add the honey and stir well.
  4. Using a potato masher, break down the mixture until it looks further broken down and at a squished consistency.
  5. Spoon mincemeat into sterilized jars and store in the fridge for at least a day before using. (Mincemeat will keep up to 2 weeks refrigerated)

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  1. Preheat oven to 220°C and grease approximately three tart tins with butter.
  2. In a food processer combine butter and sugar until light and fluffy.
  3. Add the flour, zest and salt, mixing well until all combined.
  4. Pour in the water and lemon juice and beat well until the dough is smooth and soft.
  5. Wrap pastry in cling wrap and refrigerate for at least 20-30 minutes.
  6. Roll out half the pastry approximately 2cm thick on to a clean and floured surface.  Keep the other half refrigerated.
  7. Using a cookie cutter, larger than the tart tins, cut out circles and gently place into moulds.
  8. Dollop a generous teaspoon of mincemeat into each tart.
  9. Roll out other half of pastry. Using a star cookie cutter or any shape of you’re choosing, cut out shapes and gently place on top of your tarts.
  10. Bake in the oven for approximately 10 minutes or until golden.
  11.  Keep tarts in the baking tins and place on a wire rack.
  12. Pop out tarts and further cool.
  13. Sieve icing sugar on top for decoration and store in an airtight container.

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missemzyy xox

December 26, 2013
December 26, 2013

Missemzyy

6 Comments

  1. Hannah (BitterSweet)

    December 28, 2013

    How beautiful! I especially like the dainty star cut-outs on top.

    • missemzyy

      December 28, 2013

      Thanks! Thought it was a festive touch 🙂

  2. Mary @ beyondjelly

    December 28, 2013

    Well done on getting them to taste just like what you remember! I can never seem to recreate something that well.

    • missemzyy

      December 28, 2013

      Thank you!! I surprised myself!

  3. Liz

    October 11, 2015

    Dainty and delicious looking mince pies. I love the photos!

    • emmalwhite860@msn.com

      October 13, 2015

      Thanks lovely! They are definitely worth making 🙂

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