Fruit Mince Tarts Recipe by Lorraine Godsmark

Ingredients

• 150 gm candied orange
• 70 gm each ginger in syrup and dried figs
• 150 gm each currants and sultanas
• 100 gm brown sugar
• 50 ml golden rum
• Finely grated rind and juice of 1 orange and 1 lemon
• ½ tsp each ground nutmeg, ground allspice, ground cinnamon and ground cloves
• 130 gm fresh suet, cleaned and finely minced
• 750 gm butter puff pastry
• For dusting: pure icing sugar
• Shortbread
• 200 gm butter, slightly chilled
• 80 gm caster sugar
• 40 gm eggwhite (from about 1½ eggs), chilled
• 50 gm almond meal
• 200 gm (1 cups) plain flour
• 1 tsp vanilla extract