Tutti Frutti Christmas Pies

If you're not a fan of traditional mince pies or just fancy something different, try these with dates, apricots, cranberries and apple

• Cooking Time Prep 45 mins
  Cook 15 mins
• Skill Level Easy
• Servings Makes 18-24

Nutrition per serving

• Kcalories

  198

• Protein

  2.1g

• Carbs

  26.3g

• Fat

  9.2g

• Saturates

  4.5g

• Fibre

  1.5g

• Sugar

  16.4g

• Salt

  0.1g

Ingredients

• For the filling
• 50g ready-to-eat dried apricots, finely chopped
• 25g pecans, finely chopped
• 30g pitted dried dates, finely chopped
• 50g sweetened dried cranberries, roughly chopped
• 2 medium Granny Smiths, peeled, cored and very finely chopped or grated
• 50g light brown sugar
• 1 tsp ground cinnamon
• 25g butter, melted and cooled
• 2 tbsp cherry brandy or orange juice
• For the pastry
• 250g plain flour
• 40g icing sugar
• 125g butter
• For the topping
• 150g white marzipan
• icing sugar or caster sugar, for spinkling

Directions

1. To make the filling put all the ingredients into a bowl and mix well together. Cover and leave in the fridge overnight.
2. To make the pastry put the flour, icing sugar and butter into a food processor and using the pulse button, process until the mixture resembles fine breadcrumbs. Add 8-9 tsp's cold water and process until the mixture forms a dough.
3. Heat the oven to 190C/170C fan/gas 5. Roll out the pastry to 0.5cm thickness and cut out rounds big enough to fully line your tart tin. Fill each tart with a heaped teaspoonful of the fruit mixture. Roll out the marzipan and using a 4cm round cutter, stamp out 18 rounds. Place one on each of the tarts. Bake in the oven for about 12-15 mins until crisp and golden brown. Sprinkle with icing or caster sugar before serving warm.

Categories: All Christmas