Mixed Fruit and Pear Mince Tarts
Who doesn’t love a good tart? I grew up with fruit mince tarts as part of traditional Christmas fare, and I have to say, I wasn’t a fan. But then I realised in adulthood that I could create my own fruit mince and my own delicious pastry and suddenly they have re-appeared onto my Christmas must eat list.
I also like to use marzipan for the star on the top of each tartlet, just so you know. Bake as per instructions. Just awesome. You can premake everything including the tartlet shells and simply assemble and bake at the last minute before serving. Merry Christmix...go and get them done. Ho Ho Ho....(and no, I am not calling any tart a ho!)
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- 1 Batch Vanilla Bean Pastry Recipe
- Zest of 1 orange
- 750 Grams pears, peeled, cored and chopped
- 250 Grams sugar
- 100 Grams Craisins (dried cranberries)
- 130 Grams currants
- 50 Grams chopped glace ginger
- 60 Grams Almonds flaked BUY
- Juice 1 lemon (20-25g)
- Juice 1 orange (65-75g)
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon ground cloves
- 1 Teaspoon Fresh Nutmeg
- 1 Teaspoon ground cardamon
- 2 Tablespoons brandy (optional)
- 2-4 Drops doTERRA Wild Orange Oil BUY
- 1 Drop Cinnamon Bark Oil BUY
Preheat oven to 180ºC (fan forced).
Place orange zest into Thermomix bowl and mince 10 sec/speed 7.
Add pears and sugar and chop 2-3 sec/speed 6.
Add remaining Filling ingredients and cook 35 min/Varoma/Reverse/Speed 1.
Cool slightly, stir brandy and oils through and set aside. Wash and dry Thermomix bowl.
Prepare Vanilla Bean Pastry.
Reserve 1/4 of pasty and roll out remaining pastry into large flan tin or press into smaller cases. Top with Mixed Fruit and Pear Filling.
Roll out the remaining pastry and using a star shape cookie cutter, cut the shapes out and place on top of pear filling. Brush with a little beaten egg.
Cook in hot oven for 10-12 minutes for tartlets, or 20 minutes for large tart.
Cool and dust with icing sugar to serve.
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