Christmas Brandied Mince Tarts Recipe | King Arthur Baking
A sweet mixture of brandied minced fruit — apples, raisins, and candied peel — baked in a buttery crust.
Ingredients
- 1 cup (142g) raisins
- 1 1/2 cup (213g) golden raisins, divided*
- 1 1/3 cup (190g) Zante currants, divided*
- 2 medium Granny Smith apples, peeled, cored, and coarsely chopped
- 1/4 cup (35g) candied mixed peel*
- zest of 1 orange
- zest of 1 lemon
- 3/4 cup (159g) dark brown sugar, packed
- 2 teaspoons King Arthur Yuletide Cheer Spice, or a combination of 3/4 teaspoon cinnamon, and 1/2 teaspoon each nutmeg and allspice
- 1/8 teaspoon table salt
- 2/3 cup (71g) almonds, slivered
- 2 1/2 tablespoons (35g) butter, melted
- 1/4 cup (57g) brandy, French brandy preferred
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour or 2 cups (226g) King Arthur Pastry Flour Blend
- heaping 1/2 teaspoon table salt*
- 8 tablespoons (113g) unsalted butter, room temperature
- 2 to 3 tablespoons (28g to 43g) ice water, enough to make a cohesive dough
- King Arthur Baker's Special Sugar, optional for topping*
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