If you’re not a fan of traditional fruit mince filling, this version, which is packed with fresh seasonal berries and cherries, should be a hit. Use any combination of fresh berries you’d like, as long as the total amount of fruit is 450g
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Serves | 6 |
| Cuisine | British |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 1278 |
| Fat | 76.3g |
| Saturates | 43.7g |
| Protein | 11.7g |
| Carbs | 141.6g |
| Sugars | 55.5g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 150°C, gas mark 2, with a large metal baking tray on the middle rack. Grease 12 small springform fluted tart tins.
To prepare the fruit mince, zest and juice the orange, finely grate the apples, chop the strawberries and halve the blueberries. Pit the cherries and cranberries. Place the orange zest and juice in a pot along with the sugar. Heat until the sugar dissolves. Add the rest of the fruit, spices and pecans to the pot and simmer for 40 minutes until the liquid has been absorbed. Allow to cool.
To make the pastry, combine the flour, corn flour, icing sugar and salt in a mixer and gradually add the butter until the shortbread comes together. Dust a clean surface with flour and roll the pastry out to 5mm thick.
Using a round cookie cutter, cut out rounds big enough to line your muffin tin. Place a spoonful of the fruit mince into each pastry cup.
Roll out the leftover pastry off cuts. Using a star-shaped cookie cutter, cut out stars to top the pies.
Place the muffin tin on the preheated trap and bake for 20 minutes or until golden brown.
Allow to cool in the tin before removing and dusting with icing sugar.
