Guest Post: Anne Morton
These are delicious warm as a dessert with lashings of whipped cream, laced with Cointreau or Maraschino liquer. I bet you’ll eat more than 12 between Christmas Day and the Twelfth day!
Makes: 18 Prep: 50 minutes Cook: 10-15 minutes
2 sheets sweet short pastry
2 large egg whites
¼ cup castor sugar
1 cup ground almonds
¼ cup coconut
½ teaspoon almond essence
1. Place blackcurrants into a saucepan. Over a low heat, cook until thawed and juices run.
2. Stir in mixed fruit, dates, tangelo flesh, honey and spice. Slowly bring to the boil, simmer gently uncovered for 8-10 minutes or until thick and pulpy. Stir frequently to prevent sticking.
3. Remove from heat. Stir in brandy. Set aside.
1. Whisk egg whites until stiff, gradually add sugar, beating well after each addition.
2. Fold in almonds, coconut and essence. Set aside.
1. Lightly dust bench with flour. Place on pastry square. No rolling needed. Using a 8cm, round cutter, cut out 9 rounds from each square.
2. Evenly push into 18 ungreased muffin tins. Prick base on each one. Refrigerate for 30 minutes.
3. Fill each case ¾ full with mince. And on top of each place a generous teaspoon of pie topping. To prevent topping burning, place low in oven.
4. Bake at 200ºC for 10-15 minutes. Cool. Store in an airtight container.