tropical fruit chutney
116g dried apricots
435g brown sugar
58 ml orange juice
2.5g gingerbread spice
vegetable oil spray, for greasing
450g plain flour, plus extra for dusting
250g unsalted butter
150g caster sugar
52g small whole egg
To make the Fruit Mince Chutney, dice the fresh and dried fruit to approximately 8mm size pieces.
Insert the StirAssist and add all the ingredients into the bowl. Select 90˚C/ 70 minutes and STIR SPEED 1
At the end of the cooking time, spoon prepared chutney into a bowl and cover with plastic wrap, touching the surface. Allow to cool. You can store this in an airtight container in the fridge for up to 1 week before using.
To make the pastry, grease individual brioche moulds (60mm D x 23mm H) with vegetable oil spray.
Add the sifted flour and butter into the bowl of a KitchenAid Stand Mixer fitted with a paddle attachment. Mix on SPEED 2 until ot forms a crumb. It is important that you do not overmix at this stage.
Combine the sugar, water and eggs in a bowl and add to the crumb mixture. Mix until a smooth dough is just formed, being careful to not over mix.
Press the shortbread into an even, flat disc and cover in plastic wrap. Allow to rest in the fridge for at least one hour.
Remove the chilled dough from the fridge and lightly dust the bench surface with flour.
When the dough has firmed up, roll the pastry out to a 3mm thickness and cut 30 x 80 mm discs for the base.
Press the discs into each of the greased moulds and fill with the cooled fruit chutney.
Roll the remaining pastry to a 3mm thickness and cut tops for the tarts by using a 60mm round cutter. Place the cut pastry disc directly on top of the chutney and press the edges together to remove the excess pastry.
With a small knife puncture a small hole in the top of the pastry.
Roll additional pastry to a 2mm thickness and with a holly cutter, cut three holly leaves per tart. Using a brush, place a small amount of water on top of the tarts to adhere each holly leaf.
Create three small holly berries per tart with the leftover pastry and place in the middle of the tart. Bake at 200˚C for approximately 8 minutes
Remove from the moulds and store in an airtight container at room temperature.