Ingredients
Sweet Pastry
- 250 grams unsulted butter, Chilled
- 120 grams castor sugar
- 1 level teaspoons Mixed spice (ground)
- 1 level teaspoon vanilla essence
- 2 egg yolks, Chilled
- 400 grams plain flour
- 120 grams Corn Flour
- 2 level teaspoon cream of tartar
- 1 level teaspoon bicarb
- 4 level tablespoons Coconut
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Cream butter, castor sugar, mixed spice and vanilla for 8 seconds on speed 6.
2. Add all other remaining ingredients in listed order and combine on speed 6 for 5-8 seconds. Scrape the bowl and repeat for another 5-8 seconds.
3. Knead dough for 20 seconds.
4. Place dough onto lightly floured surface and roll into two discs.
NOTE: The dough may be crumbly but it will come together with a little kneading.
5. Wrap the two discs in glad wrap and place in the fridge for 30 minutes.
6. Roll out dough on lightly floured surface. I place the glad wrap on top of the dough as it makes it easier to roll into the desired thickness.
TO MAKE FRUIT MINCE TARTS
7. To make tarts I use a fluted round cutter and insert pastry into lightly greased tart tins. Place fruit mince in cases and top with pastry shapes made from a small cookie cutter. Eg. Hearts or stars. Bake in 180°oven for approx 30 mins and allow to cool in tins for 10 mins. Lightly press side of tarts and they should slide out easily. Cool on wire rack. Then lightly dust with icing sugar to decorate.
These fruit mince tarts make a lovely gift and are sure to be enjoyed as the flavour of this pastry really compliments any fruit or sweet filling.
To make Sweet Pastry
Tip
This recipe makes a large quantity which is great for batch cooking. Depending on the size of your tart tins this quantity should make approx 48 fruit mince size tarts. The recipe can be halved if desired.
There is no need to blind bake for fruit mince tarts.
If you are short on time use store bought fruit mince.
I use this recipe for my fruit mince tarts and they freeze very well. I sprinkle icing sugar over the tarts once they have baked and cooled.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
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