Method
Step 1:
For the pastry, sift the flour, icing sugar and salt into a bowl. Add the butter and rub in with your finger tips until the mixture resembles breadcrumbs, alternatively you can do this in a food processor.
Step 2:
Mix the egg yolk and extract into the flour mixture and add a tablespoon of cold water.
Step 3:
Using a butter knife bring the pastry together, adding a little more water if needed. Wrap in cling film and chill for 30 minutes.
Step 4:
Meanwhile mix all the filling ingredients together.
Step 5:
Preheat the oven to 180C (fan 160C, gas mark 4). Roll out the pastry to about a 3mm thickness on a lightly floured surface. Use a 7.5 cm round cutter to stamp out 12 discs and line a 12 hole deep bun tin. Prick the pastry cases with a fork.
Step 6:
Divide the fruit mixture between the cases.
Step 7:
Bake in the oven for 15 - 20 minutes until golden, cool in the tin for 5 minutes before removing onto a wire rack. Dust with icing sugar to serve.
Ingredients
For the pastry
- 125g Allinson's Plain White Flour
- 40g Silver Spoon Icing Sugar
- 0pinch Salt
- 60g Butter (salted) (at room temperature, cut into cubes)
- 1 Egg yolk(s) (free range) (medium)
- 1 tsp Orange extract
- 125g Allinson's Plain White Flour
For the filling
- 60g Butter (salted) (melted)
- 100g Billington's Unrefined Dark Muscovado Sugar
- 1 Egg(s) (free range) (medium, beaten)
- 1 tbsp White wine vinegar
- 100g Dried mixed fruits
- 60g Glacé cherries (chopped)
- 30g Almonds (flaked)
- 1 tsp Orange extract
- Silver spoon icing sugar (to dust)
Utensils
- Mixing bowl
- Food processor (optional)
- Butter knife
- Clingfilm
- Rolling pin
- 7.5cm cutter
- 12 hole bun tin
Recipe Reviews
Delicious. I simmer the filling in a pan on the hob to make a toffee like texture and add almond flavouring as well as chopped nuts.
Nonsense - where's the flour and egg base for the filling??
Absolutely delicious. Perfect eaten just warm! 😋
Delicious and easy!
Made these for the first time. Couldn't stop eating them. Any idea how many calories in one tart? Better not to know. W.
I really enjoyed cooking these tarts, I added some chopped walnuts to the mix as well as almonds, they were delicious.
Ingredients
For the pastry
- 125g Allinson's Plain White Flour
- 40g Silver Spoon Icing Sugar
- 0pinch Salt
- 60g Butter (salted) (at room temperature, cut into cubes)
- 1 Egg yolk(s) (free range) (medium)
- 1 tsp Orange extract
- 125g Allinson's Plain White Flour
For the filling
- 60g Butter (salted) (melted)
- 100g Billington's Unrefined Dark Muscovado Sugar
- 1 Egg(s) (free range) (medium, beaten)
- 1 tbsp White wine vinegar
- 100g Dried mixed fruits
- 60g Glacé cherries (chopped)
- 30g Almonds (flaked)
- 1 tsp Orange extract
- Silver spoon icing sugar (to dust)
Utensils
- Mixing bowl
- Food processor (optional)
- Butter knife
- Clingfilm
- Rolling pin
- 7.5cm cutter
- 12 hole bun tin