262 Oven setting: CircoTherm® Intensive METHOD Place all the mince fruit ingredients in a large bowl Serves: 12–24 and mix until combined. Cover and set aside for 1–2 Preparation time: 1 hour days. Stir every 8 hours to evenly macerate. 10 minutes Cooking time: 25 minutes before assembly strain the fruit in a strainer to remove Level of difficulty: Medium any excess moisture. To make the dough place the flour, icing sugar and INGREDIENTS butter in a medium bowl and mix with your hands until it looks like breadcrumbs. Add the egg and mix until MINCE FRUIT combined. Flatten the dough until 2cm thick, then 200g mixed fruit, roughly chopped wrap in cling wrap and place in fridge for a minimum 100g currants of 30 minutes. 1 apple, peeled and grated Remove the dough from fridge then roll out to about 50g dates, chopped 3mm. Use a ring cutter to cut one large circle and one 50g glace cherries, chopped small circle per tart. If you want to be creative you can 50g citrus peel also use a star or Christmas tree shaped cookie cutter 50g pecan nuts, chopped to cut different shapes for the pie lids. 250g brown sugar Small tart tins or aluminium tins are best but if you do 60g butter melted not have those you can push the large circles into the 60ml brandy base of a muffin tray. Use a fork to poke several holes 30ml kirsch into the base of the pastry. Spoon the fruit mix into the 1 tbsp Chinese five spice bases then seal them with the smaller circles pushing 1 tsp cinnamon down gently on the edges. ½ tsp cardamom Set the oven to CircoTherm® Intensive, 180°C. Place the tray of tart cases or muffin tray onto the universal PASTRY tray on level 1 of the oven. Bake for 25 minutes or until 450g plain flour golden brown. 50g icing sugar 250g salted butter 2 eggs THE NEFF AUSTRALIA COOKBOOK OTHER TREATS A M T S I R H C E P I C E R S