- ¼ apple, peeled, cored and coarsely grated
- 120g mixed dried fruit, roughly chopped
- 1 teaspoon marmalade
- 3 teaspoons brandy
- 1 tablespoon caster sugar
- ½ teaspoon mixed spice
- 1 serve basic sweet pastry (or shortcrust pastry)
Place all of the ingredients except the pastry in a bowl and mix well to combine. Cover and refrigerate for at least an hour, preferably overnight.
Preheat oven to 180°C. Line 6 cups of a standard muffin pan with a strip of baking paper for easy pie removal.
Roll the pastry between 2 sheets of non-stick baking paper until 3mm thick. Use a round 7.5cm diameter pastry cutter to cut 6 discs from the pastry and ease into the muffin cups. Use a fork to prick the bases.
Re-roll leftover pastry until 3mm thick and use a 5cm star shaped pastry cutter to cut 6 stars. Divide the fruit mince among the pastry cases and top with the pastry. Bake for 20-25 minutes or until light golden. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.
Tips & Hints
If there is any fruit mince left over, mix through quality vanilla ice cream for a decadent Christmas treat
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