Christmas time it is!!! The most awaited time of year. I love winters , I love baking and Christmas time is more fun to bake especially with your kiddo. Christmas plum cake is a must on baking list but this time I wanted to try out much more with rum soaked dry fruits. The sweetness of raisins, sultanas, apricot, glazed cherries , tartness from prunes, bitterness from orange peel and the heat from ginger, nutmeg, cinnamon, cloves, star anise makes the baked goodies want to have more. Your home also smells so heavenly !!!
Today I made fruit mince pie with my left over pâte sablee and for filling I used the rum soaked fruits (which is used to make plum cake). You could make a simpler version as well by soaking raisins, sultanas, orange peel and green apple(chopped finely/grated) mixed with spices. If you do not want to use alcohol then soak fruits in fresh orange juice.
Pâte sablee is an French short crust pastry dough used for tarts/pie base. It has very delicate texture ,crisp and just melts in mouth. The same dough can be used to make linzer cookies.
Here comes the recipe
For Pâte sablee:
140g unsalted butter(room temperature)
75g powdered granulated sugar
25g almond flour
Pinch of salt
1 tsp vanilla extract
For fruit mince mix
10g glaced cherry
½ apple diced into small pieces
5g orange peel finely chopped
¼ tsp five spices
½ cup rum (can add more if required)
Note: I used the fruit mix which I had soaked for my plum cake. If you do not have them you can use the above mentioned mix.
To make the dough cream butter and sugar until light and flaky.
Add almond flour, salt, egg and vanilla, Mix.
Add flour and mix well until all combined to a soft dough.
The dough will be soft. Shape it to a ball and refrigerate for atleast an hour.
You can use the above dough to make tarts/pies/cookies.
For fruit mix just mix all and soak in rum.
When you are ready to bake. Make sure you remove extra liquid from the fruit mince else the pies will get soggy.
Roll the pastry dough to 5mm thick and cut into small circles to fit in your small tart shells.
Add the fruit mix in every tart shell but do not let it overflow.
With remaining dough cut out any shape and place it on top of each tart.
Brush the tops with either milk/egg and sprinkle sugar(optional).
Bake them in pre heated oven at 180 deg C for 15 minutes or until lightly golden.
Let cool down and sprinkle icing sugar and enjoy!
Thank you for stopping by to read my blog. Try these cute lil pies and share your feedback.