After coming home from Hong Kong, it feels as though Christmas and New Year is fast approaching! I have a few more Christmas recipes to try out but doubt I'll be able to make them up in time:( Oh wells, I'll try again next year..don't really want to deprive myself from have a relaxed Christmas break from work!
About a month ago, I made some fruit mince mix which consisted of about 500g of raisins/ sultanas, 100g of pitted prunes, 50g of dried currants, juice and rind of 1 orange, 100g of dried dates, 50g of cherries and about 80ml of rum. I think you can definitely mix the fruit portions to your liking or even use a different fruit as there's not really a fixed fruit mince recipe (I tried googling and eventually got confused!). I did, however, allow the fruit mix to marinate with the rum in the fridge for a good few weeks before using them.
300g plain flour
1 tbsp caster sugar
Place the butter and flour in the food processor and blitz until it resembles a crumb like texture. Add your sugar and egg, continue to blitz until the mixture comes together. Cling wrap the pastry and allow to rest in the fridge for 1 hour. Roll out your pastry into the tart tins and refrigerate for an extra 30 minutes before blind baking in the oven at 160C until it appears to be almost done (still slightly blonde in colour).
I chose to under-bake as I had to bake it again after adding the fruit mince (which, by the way, had the right amount of intoxication and fruity sugar taste to it). Bake for an extra 10 minutes using the bottom heating grill before switching to the top heating grill. Bake for an extra 10 minutes. Allow to cool for 10 minutes before serving.
Merry Christmas, folks!! Enjoy this festive season with loved ones:))