Publications
- 1.00 - beaten egg
- 100.00ml - icing sugar
- 60.00ml - sultanas
- 60.00ml - sugared citrus peel
- 60.00ml - currants
- 100.00g - almond splinters
- 125.00ml - soft brown sugar
- 15.00ml - orange juice
- 1.00ml - ground cinnamon
- 1.00ml - mixed spice
- 1.00pinch - nutmeg
- 30.00ml - melted butter
- 15.00ml - sherry
- 500.00ml - Almond shortcrust pastry: cake flour
- 125.00ml - ground almonds
- 45.00ml - castor sugar
- 125.00g - cold butter, cut into blocks
- 50.00ml - ice-cold water
1. Prepare the filling: Grate the apple in a mixing bowl and add the remaining filling ingredients. Cover the dish and place it in the refrigerator overnight.
2. Prepare the dough: Mix the cake flour, almonds and castor sugar in a mixing bowl. Add the butter cubes and rub them into the flour with your fingertips until it looks like coarse breadcrumbs. Add just enough cold water to incorporate the ingredients and form a dough ball. Wrap it in clingfilm and refrigerate for about 30 minutes.
3. Preheat the oven. Roll the dough out on a flour-dusted surface to a thickness of 2mm. Use a biscuit cutter to press circles out of the dough that are large enough to line the cavities of a mini muffin tin. Place the filling onto the circles. Press star shapes out of the remaining dough and place one on top of each tart's filling. Coat the stars with beaten egg. Bake for 12-15 minutes or until golden brown. Sprinkle sugar on top and serve. Makes: 24
