Amongst all the christmas traditions in our household one of my favorites is @fempower’s Fruit Mince Tarts. Now the preparation and baking of these tarts takes place in Cape Town, in a hot kitchen with a 96 degrees fahrenheit temperature outside so the baker is rather scantily dressed….if you can call an apron ‘dressed’ {grin}
The Naked Baker
These are absolutely delicious but can be made to your own taste so I am not going to give an exact recipe. The basic ingredients are fruit mince, brandy, shortcrust pastry and cherries and walnuts to dress the tarts.
Basic Ingredients to fill shortcrust pastry tartlets
Roll out the pastry to around 1mm thickness, taking care not to overwork the pastry (use long smooth strokes in one direction rather than back and forwards)
Use a cookie cutter to cut the pastry to fit into your baking tray.
Add a LITTLE brandy, typically about 25 ml’s to four bottles of fruit mince (around 1.6kg’s) and mix in well. Use the mix to fill the tartlets and decorate with a halved cherry or a walnut (Pecan nuts work really well but we could not find any on this occassion)
Filling must not be too full
Place in a pre-heated oven at 190 degrees celsius (375 Fahrenheit) and leave for approximately 7 minutes (keep an eye on them until the pastry edges have turned a light brown) and then remove.
Delicious fruit mince tartlets aka ‘Christmas Mince Pies’
The amounts specified makes around six dozen tarts. They are really crisp but will soften a bit over time but will readily keep for a few days ... although they never last that long as they are addictive.
Thanks for reading and all the very best to you and your loved ones for 2018.
They look yum! That's one thing I haven't had this year :-(
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{grins broadly}...Hello stranger. Good to see your name on my Steemit blog. All the bet to you and your man for 2018, hopefully things let up a bit so you can spend more time here. {thinks} ...{embarrased expression crosses manly visage}..'Errrr, I have not checked @kiwideb's blog for a while' ...{meanders off to see if she has been active}
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Ha! No need for any embarrassment. Up to a week ago, any visits to my blog would have been a waste of time. But thanks for your good wishes, I'm hoping to be a bit more prolific, and interactive, this year. All the best to the two of you for 2018 too.
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Thanks .... 2018 is going to be spent planning and preparing for the 3rd stage of my life {smile}
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ooh, that will be fun
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these are looking so yummy.....
oh i dont like the naked chef
but those tarts are looks delicious.
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Thanks for the response, much appreciated {smile}
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its look like flowers , nice work done happy new year
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Thank you, and thank you for taking time to read my blog. I visited your blog and read a delightful story. You write very well !!
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I love christmas mince pies although I haven't seen them made without a "lid" before. You know the other name for them is 'fly cemetery', right?
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I never knew they used that term in other countries! In New Zealand, "fly cemeteries" are a bit different. They are made in a large flat containers, then cut into squares. They have a flaky pastry top and bottom (rather than the short sweet pastry in Xmas tarts), and the filling is a bit simpler and less spicy. So not quite as delectable as Xmas mince pies.
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So long as they have currants, which look like dead flies, they get called that ;)
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Ahhh, thank you . I have learnt some thing new today. I appreciate your reading my blog. Once, a long time ago I was in a hostel for a short time and one lunch time we had tapioca pudding for dessert. I ate mine and I was still hungry (I was about 10 years old at the time) .... opposite me was an overweight boy looking at his pudding suspiciously so I told him it was very nice frogs eggs and that he should eat them. He pushed his plate away in disgust ... so I grabbed it and ate it all before he could change his mind {grin}
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Boys!
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Mmm... It's super appetizing! Such beautiful and tempting cookies! I would like to eat them all! What kind of fruit this filling?
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