Dried fruit soaked in alcohol plays a big part in most sweet Christmas recipes and these fruit mince pies are no exception. At Bourke Street Bakery we use the very buttery paté sablée, which melts in your mouth. These aren’t the type of fruit mince tarts that can sit in your cupboard or refrigerator for weeks leading up to Christmas, although they will keep for up to 5 days in the refrigerator and can be frozen for up to 3 weeks. For best results, bake and eat as soon as the tarts are cool. You will need to soak the fruit for 1 week before making.
Put the currants, raisins and mixed peel in a bowl and pour over the brandy and apple cider, mixing well to coat. Cover with plastic wrap and set aside for at least 1 week.
Melt the butter in a frying pan over medium heat and add the brown sugar, mixed spice and cinnamon, stirring well. Add the apple and cook for 2–3 minutes, or until softened but holding their shape. Remove from the heat and fold into the macerated fruit. Add the almonds, lemon zest and juice, mixing well to combine.
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