The kind of tarts you want in your kitchen…
Home cooks and food lovers around the world are dusting off their Christmas cook books and writing shopping lists longer than the kitchen bench as they prepare for the big day.
And for those looking to add something a little sweet to their menu, these delish macadamia and fruit mince tarts should hit the spot. Not only are macadamias loaded with good fats and vitamins, so you can feel virtuous chowing down on these babies; they’re also give this dish a mouthwateringly nutty, smooth finish that’ll have your guests wanting more…
- 3 small green apples, peeled, cored, cut into small pieces
- 1/2 cup of raisins or sultanas
- 1/4 cup of cranberries
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground mixed spice
- 1/4 teaspoon of ground ginger
- 1 tablespoon of orange zest plus juice of one orange
- 1/2 cup of unsweetened apple juice
- 1/4 cup of dark brown sugar
- 2 tablespoons of brandy
- 2 tablespoons of raw macadamias, coarsely chopped, roasted
- 2/3 cup of macadamias
- 1/2 cup of cold unsalted butter
- 2 tablespoons of caster sugar
- 2 cups of plain flour
- 1 teaspoon of cinnamon
- 2 tablespoons of iced water
- 12 raw macadamia halves, extra
1. To make the fruit mince, combine all ingredients in a saucepan, except for the macadamias and brandy. Bring to the boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally, until the apples are soft and the mixture is thick.
2. Stir in the brandy and macadamias and allow to cool completely. Set aside.
3. To make the pastry, place the macadamias, butter, sugar, flour and cinnamon in a food processor and process until the mixture forms coarse crumbs. Add the iced water to the mix and pulse until it forms a ball of dough. Remove dough from the food processor and gently shape into a flat disc. Wrap the disk in plastic wrap and refrigerate for 15 minutes.
4. Preheat oven to 320°F/150°C and grease and line the base of 12 muffin cup molds with circles of baking paper.
5. Working in two batches, roll out half the pastry between two sheets of baking paper until two as thick as a piece of cardboard. Gently place in the freezer for five minutes to cool. This will make the pastry easier to cut. Remove from freezer.
6. Using a round pastry cutter or upside-down glass, cut six circles out of the pastry. Gently press each pastry circle into the muffin molds and place into the fridge to rest for 15 minutes, then using a star cutter than is smaller than the circles, cut out six stars. Set aside.
7. Fill each pastry-lined muffin mold with one tablespoon of the fruit mince and place a pastry star on top. Place a half macadamia in the middle of each star.
8. Bake for 25 to 30 minutes, or until golden. Allow to cool for 10 to 15 minutes before gently removing to a wire rack to cool completely.
Image and recipe courtesy of Australian Macadamias