Mini Fruit-Mince Tarts

Combine sultanas, prunes, raisins, currants, cherries, sherry, orange zest and juice, apple, mixed spice and ½ cup of water in a large saucepan. Stir over low heat for 5 minutes or until fruit has absorbed most of the liquid. Remove from heat. Set aside for 30 minutes to cool. Stir in grated butter and brown sugar.

Meanwhile, to make the shortcrust pastry, process flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add egg and water, then process briefly until pastry comes together. Turn out onto a lightly floured work surface. Knead briefly, then shape into a disc. Wrap in baking paper. Chill for 30 minutes.

Preheat the oven to 200°C/180°C fan-forced. Lightly grease two 12-hole (2 tbs capacity) mini muffin trays. Roll pastry between 2 sheets of baking paper until about 3mm thick. Using a 6cm round cookie cutter, cut 24 discs from pastry. Line prepared holes with pastry. Reshape leftover pastry, then reroll. Using a 4cm star cookie cutter, cut 24 stars from pastry. Spoon fruit mince mixture equally among pastry shells. Top with a pastry star. Brush pastry with egg, then sprinkle with white sugar. Bake for 15 minutes or until golden brown. Remove from oven. Cool completely in trays. Remove from trays and dust with icing sugar to serve.