300g (2 cups) plain flour
40g (1/3 cup) almond meal
60g (1/3 cup) icing sugar mixture
200g chilled butter, cubed
1 egg yolk
1 tablespoon cold water
Plain flour, to dust
Icing sugar, to dust
555g (3 cups) dried mixed fruit
80ml (1/3 cup) brandy
80ml (1/3 cup) golden syrup
80ml (1/3 cup) light corn syrup
1 teaspoon mixed spice
Pinch of ground cloves
- Place the flour, almond meal and icing sugar in the bowl of a food processor and process until combined. Add the butter and process until mixture resembles fine breadcrumbs. Add egg yolk and water, and process until mixture just comes together. Turn onto a lightly floured surface and knead until smooth. Shape into a disc. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
- To make the filling, place the dried fruit, brandy, golden syrup, corn syrup, mixed spice and cloves in a saucepan over low heat and stir until combined. Increase heat to medium-high and bring to the boil. Reduce heat to medium and simmer, stirring, for 10 minutes or until mixture thickens. Remove from heat.
- Preheat oven to 190°C. Use a rolling pin dusted with flour to roll out pastry until 3mm thick. Use a 7cm-diameter round pastry cutter to cut 24 discs from pastry. Line twenty-four 40ml (2-tablespoons) capacity non-stick patty pans with discs.
- Roll out leftover pastry until 3mm thick. Use a 4cm-diameter star-shaped cutter to cut 12 stars from pastry. Use a 4cm-diameter heart-shaped cutter to cut 12 hearts from remaining pastry. Spoon filling among pastry cases. Top with a star or heart. Bake in oven for 20 minutes or until golden. Remove from oven and set aside in pans for 5 minutes. Transfer to a wire rack to cool. Dust with icing sugar.