MINCE TARTS
===========

CRUST
=====

   Ingredients
   -----------

   350g flour
   1/8 tsp salt
   1/2 C butter
   1/2 C shortening
   2 eggs
   cold water
   
   Procedure
   ---------
   
   1. Mix flour + salt in a bowl. Cube the butter (cold) and rub into the
      flour by hand.
   2. Cut in the shortening with knives or a pastry blender.
   3. Separate eggs and whisk together the yolks (discard whites). Stir yolks
      into the dough.
   4. Add ~1/4 C cold water, 1 Tbsp at a time, until it comes together and
      pulls away from the bowl.
   5. Briefly knead together, wrap in saran wrap and let chill in the fridge
      at least 30 mins.
      

FILLING
=======

   1. Set aside:
     1/4 C sultanas
     3 Tbsp currants

   2. Mince with blender:
     1/2 C raisins
     1/2 C sultanas
     1/2 C currants
     1 chopped apple
     2 Tbsp candied peel
     zest 1/2 orange
     zest 1/2 lemon
     6 Tbsp brown sugar
     1/2 tsp cinnamon
     1/4 tsp nutmeg
     1/4 tsp allspice
     pinch salt

   3. Add and pulse:
     1/3 C almonds

   4. Stir together in bowl:
     mince from above
     reserved sultanas & currants
     4 tsp melted butter
     2 Tbsp brandy
     
   5. Set aside in fridge up to 2 weeks
   

ASSEMBLY
========

   Preheat oven to 400°. Then:
   
   1. Let dough warm to room temperature. Divide in 4 with pastry blade.
   2. Roll out each section of dough to between 1/8" and 1/16". Cut into 3
      circles of 3.5", and press into bottom of muffin tin, folding sides over
      themselves and pressing smooth. Use scraps to fill any holes created.
      (This makes 12 tarts; you can probably stretch to 16.) Repeat for
      remaining 3 chunks of dough.
   3. Spoon 1-2 Tbsp of filling into each tart.
   4. Cut a star (or other pattern) out of remaining dough and place on top
      of tarts, pressing down slightly.
   5. Bake at 400° for 20-25 mins. Let cool then dust icing sugar over top.

   Serve with rum butter, brandy sauce, etc.