The thing I like about this, is there is no need for butter at room temperature, instead you can use the butter straight from the fridge without delay. There’s no rolling out of pastry, no resting the pastry and the pie edges are self sealing so there’s no need to egg wash either – whoopee
240g very cold unsalted butter
350g plain flour
100g castor sugar
Small pinch salt
1 x 425g jar fruit mince
1. Preheat oven to 200C
2. Weigh the flour into a mixer bowl
3. Using a cheese grater – Grate 225g of very cold unsalted butter into flour, then rub in to a fine crumble like appearance
4. Now mix in the sugar, salt and roll into a ball – knead briefly and combine into a ball. The dough will be firm and a little dry but don’t worry, that’s good. Use the dough or cover and refrigerate until needed.
5. Line your pie tins by pressing a walnut size piece of dough into each, ensuring you press the dough up the sides to the top ( a bit like plastercine )
6. Three quarters fill the tarts with fruit mince, then take a smaller piece of pastry dough, flatten between your hands pie lids, large enough to cover the pies, press the edges together. Use the tip of knife to pierce each pie top
7. No need to egg wash the tops if you don’t have time, bake for 16-18 minutes until pastry is golden, remove from oven and cool a good 15 minutes before removing to a wire rack, lightly dust with icing sugar before serving
8. Mince pieces will store well in an air tight container for up to 5 days.
Cooks Tip: For a little added luxury, poll pieces of marzipan the size of a cherry and place into the middle of the fruit mince, before covering.