Ingredients
Fruit Mince
- 300 grams Granny Smith Apple, Quartered and Cored
- 1/2 orange, Zest peeled and juiced
- 1/2 lemon, Zest peeled and juiced
- 100 grams sultanas
- 80 grams dried figs
- 80 grams currants
- 70 grams Macadamia Nuts (raw)
- 70 grams cranberries, dried
- 50 grams dried apricots
- 50 grams Dates pitted
- 50 grams Butter
- 2 tbsp honey
- 50 grams Coconut sugar
- 1 tsp all spice
- 1 tsp ground ginger
- 1 tsp vanilla essence
- 1 tbsp Grand Marnier or Cointreau
Shortcrust Pastry
- 400 grams Plain Flour.
- 60 grams icing sugar
- 180 grams Butter, Cold and roughly chopped
- 2 eggs
- 1/2 tsp salt
- icing sugar, to dust
- 1 egg, beaten
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place figs, macadamia, dried apricots and dates into the bowl and pulse 3 times for 1 second until nicely and eavenly chopped.
Set aside.
With a vegetable peeler, remove the zest of the half orange and half Lemon (leaving as much of the white pith out as possible).
Place in the bowl and mix 10 sec Speed 7
Add quartered apples and mince 3 seconds speed 6.
Set aside
In the empty bowl, melt butter for 1 min at 70C speed 3.
Add juices of orange and lemon, honey, sultanas, cranberries, currants, coconut sugar, spices, vanilla essence and Grand Marnier.
Mix 4 sec on speed 4
Return the reserved apple and fruit mixture set aside and stir on reverse
"Counter-clockwise operation" for 10 sec speed 3.
This is an uncooked recipe, at this stage, pour into an airtight container and keep in the fridge for a week, stirring occasionally to distribute the flavour evenly before using to make the mince pies.
Alternatively, you can cook the mixture for 15 minutes at 100C on reverse
"Counter-clockwise operation" speed 1 and bottle in sterilized jars.
Place flour, icing sugar, Butter and salt into the bowl.
Mix for 10 sec Speed 6
Put on Knead
"Dough mode" for 30 sec and add egg on at a time.
Transfert dough onto a floured bench or thermomat and quickly knead onto a ball.
Wrap and refrigerate for at least an hour before using.
Roll out dough about 3mm thin on a floured bench
Cut into 12 larger bases and matching smaller lids to line 12 rounded patty tins or mini tart shells. Also cut out some stars for decoration.
Place the bases into the greased tins and press gently into place. Top with a spoonful of mince.
Brush the lids with beaten egg wash and press them on top brush with the egg yolk and stick a star on top of the lid (alternatively you can just place a big star shape lid only or cut out a little star of the middle of the lid)
Bake towards the bottom of a 170C oven for 15-20 minutes or until the pastry is cooked and colored slightly at the edges and the bottom.
Cool on a rack and serve as is or dusted with icing sugar.
Fruit Mince
Shortcrust Pastry
Making the Mince Pies
Tip
Label Jars and give as Homemade Christmas favours.[[wysiwyg_imageupload:642:]]
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great recipe
Just awesome!!!!
Delicious. I used almonds instead of macadamias (because I forgot to buy them) and it was a great recipe. I don't normally like mince tarts but I loved these.
Sorry about that, i am not sure what happened when i created the variation, all the steps got messed up!
I have fixed it now, I hope you still had a success with it!
Frenchilicious
Yolaine Corbin (Victoria Consultant)
yolaine.thermomix@gmail.com
ph: 04 0333 7890
I am going to make this today too and was hoping a reply would be posted by now...... Since it is a variation recipe, I am thinking of following the basic method in the original recipe.
Oh no I have started making this and there are alot of instructions missing, was i supposed to cut quartered apple up first (it does not say) and what do we do with the rind from lemaon and orange, not sure about figs, dates and macadmia either going to have to wing it and hope for the best