Makes 20 Pies
2 cups dried mixed fruit
1 cup brown sugar
1/3 cup slivered almonds, finely chopped
1 green apple, peeled and grated
40g butter, melted
2 tbsp brandy
Icing sugar, to dust
2 tsp SPICETUB Apple Crumble Mix
2 1⁄2 cups plain flour
70g caster sugar
175g butter, chilled and cut into cubes
2 egg yolks
(Optional: Use store-bought pastry sheets)
For the shortcrust pastry, place flour, sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add egg yolks and water until mixture just starts to come together. Turn pastry onto a clean work surface. Shape into a disc and cover in cling wrap.
Place in fridge for 30 minutes to rest. To make pies, preheat oven to 180C. Roll out pastry onto a lightly floured surface until about 3mm thick. Use a biscuit cutter to cut out bases and cut star shapes. Press bases into non-stick pie pans.
For the fruit mixture, finely chop half the mixed fruit. Place in a large bowl. Add the brown sugar, almonds, apple, butter, brandy, zest of 1 lemon, juice of 1⁄2 lemon, SPICETUB Apple Crumble Mix and the remaining mixed fruit. Stir until well combined. Cover with plastic wrap and set aside overnight, stirring occasionally. If you don’t want to leave overnight, cook the mixture down in the microwave for 4 minutes, stirring after every minute.
Transfer the fruit mixture to a fine sieve over
a bowl and stir to remove excess liquid. Line a muffin tin with the pastry discs. Divide the fruit mince among the pastry cases. Top with pastry stars. Brush the stars lightly with the egg.
Bake for 20-25 minutes or until light golden. Set aside for 5 minutes to cool before transferring to a wire rack to cool completely before dusting with icing sugar and serving.
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