This is a fresh take on the traditional fruit mince pie. Simply chop fresh pitted cherries, stir through the spices and spoon into crumbly shortcrust pastry shells for a fast festive fix. You can make larger pies but these ones are mini, one-bite tarts.
Vegetarian INGREDIENTS Filling 200g fresh cherries, pitted and coarsely chopped ⅛ tsp ginger powder ½ tsp cinnamon ¼ tsp star anise, crushed ½ tsp vanilla powder 1 tsp orange zest 2 tsp sugar Icing sugar to serve 2 sheets sweet, shortcrust pastry Empire Sweet Butter for greasing METHOD
For the fruit mince, combine all ingredients in a bowl and allow fruit to macerate and flavours to mingle for 30 minutes.
Meanwhile, pre-heat oven 200°C.
Grease miniature muffin tin with butter.
Cut out pastry into rounds, larger than the size of the muffin tin moulds.
Line tin with pastry, pressing into the corners and base.
With remaining pastry, cut out 12 stars with a cookie cutter, which will fit just over the top of your tart shell.
Refrigerate for 20 minutes.
Bake in a hot oven for 10-12 minutes or until golden.
Allow to cool before filling the shells with fresh fruit mince, topped with stars and a dusting of icing sugar.
Cook tarts and stars a day or two ahead and store in an airtight container.
You can use frozen cherries, however you will need to defrost and drain off excess liquid before chopping.
Recipe and styling by Kate Flower and photo by Harriet Harcourt as featured in A Local Table 2 cookbook by Kate Flower.