Chai Fruit Mince Pie Recipe
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According to a Middle Age’s custom - if you eat a mince pie every day from Christmas day for 12 days you will have happiness for the whole year – we say eat up! We love the below recipe inspired by Maggie Beer – just with a chai tea’wist’…
Ingredients
- 300g fruit mince
- 60g flaked almond
- 3 Granny Smith apples
- 3 tbsp. Verjuice
- 200g seedless raisins
- 200g dried apricots
- 100g dried figs
- 200g sultanas
- 250g currents
- 150g dried cumquat slices
- 100g mixed peel
- 200g brown sugar
- 2 tsp. honey
- 2 tsp. mixed spice
- ½ cup of brewed Chai tea (use two bags if you like it strong – brew to packet instructions)
- 1 tsp. nutmeg, freshly grated
- 150ml brandy
- 175g unsalted butter
Pastry
- 175g unsalted butter, chilled
- 225g unbleached plain flour
- 75g self-raising flour
- 55g icing sugar
- 1 free-range egg
- 2 tbsp. iced water
Directions
- Preheat the oven to 200C.
- Roast the almonds on a baking tray for about 5 minutes, shaking the tray to prevent the nuts from burning. Allow to cool, then chop, chop, chop.
- Peel and coarsely grate the apples, then cover with verjuice to prevent discoloration.
- Chop the raisins, apricots, and figs. Combine these in a glass or ceramic bowl with the apple and remaining ingredients, except the butter, and mix thoroughly – pour in brewed chai tea and combine.
- Cover the bowl with plastic film and leave at room temperature for 24 hours, stirring occasionally.
- Melt the butter and stir it through the fruit mince before filling tarts.
- To make the pastry, dice the chilled butter. Blend the flours, icing sugar, and diced butter in a food processor until well combined and the mixture resembles breadcrumbs.
- Add the egg yolk and iced water and, using the pulse button, process until the mixture starts to come together.
- Shape the pastry into a disc, then wrap it in plastic film and refrigerate for 1 hour. (Note: 500g of pastry makes 24 pies)
- Cut rounds of pastry to line the moulds you are using, then cut a corresponding number of lids.
- Line the moulds with pastry, then add a spoonful of fruit mince and top with a lid, pressing down on the edges to seal the tarts.
- Make 3 small cuts in the top of each tart with the point of a knife.
- Bake for 12 minutes, then allow to cool in the trays. (If you are using larger moulds, you will need to bake the tarts for a longer time – the pastry should be golden brown.)
- Serve with fresh cream.
Enjoy!