- 500g Mixed fruits
- 250g Diced apple
- 100g Butter
- 100g Brown sugar
- 12g Mixed spice
- 15g Cinnamon powder
- 100g Brandy
- 150g Yuzu juice or 50g lemon & 100g orange juice
- 2 ½ cups Plain flour
- 250g Butter
- ¾ cup Caster sugar
- 2 ½ tablespoon Cinnamon powder
- 2 Whole eggs
Recipe created by Tokyo Lamington
Preheat oven to 140°C. Add all the above ingredients together (except the yuzu juice) into the Wiltshire Rose Gold Square Cake Pan, combine well. Place a lid on top, otherwise wrap in baking paper and foil.
Place in oven for 2 hours.
Give it good mix once out of oven, add in the yuzu juice and set aside to cool down uncovered.
Mix the plain flour and butter together with your fingertips till it resembles breadcrumbs.
Add in the caster sugar, cinnamon powder, and eggs, mix with hands till just combined.
Flatten out slightly then wrap in cling film and rest in the fridge for at least 30 minutes.
Roll pastry between two sheets of baking paper till 3mm in thickness. Cut out 12 circles at 9cm for the base and 12 circles at 6cm for the lids.
Push the base pastry into the oiled Wiltshire Rose Gold Perforated Mini Quiche & Tart Pan 12 Cup, gently push to the sides of the pan. Add in 50g of mixture, place a lid on top and carefully ping to the base. Poke a hole in the top. Repeat for the rest.
Preheat oven to 180°C while resting the tarts in the fridge.
Bake for 20 minutes till golden, then place on a cooling rack to cool down. Dust with icing sugar once done.