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- 100 ml of brandy
- 75 g brown sugar
- 300 g red seedless grape
- 150 g of sultanas
- 50 g raisins
- 1 teaspoon ground cinnamon
- 1 teaspoon of ground ginger
- 1/2 teaspoon ground cloves
- 1 grated lemon juice
- 1 teaspoon of vanilla extract
- 2 tablespoons of honey
- 250 g unsalted butter
- 75 g powdered sugar
- 400 g plain flour
- 1 grated lemon juice
- 4 tablespoons cold water
For fruit mince filling: In a large nonstick saucepan, dissolve sugar in brandy over medium heat. Add the grapes and cook for about 5-10 minutes or until the grapes are soft and crumble. Stir often.
Add the sultanas, raisins, cinnamon, ginger, cloves, and lemon zest and juice. Simmer for about 10-15 minutes or until the fruit has decomposed.
Remove the mixture from the heat and let it rest for a few minutes. Add honey and stir well.
Using a potato masher, decompose the mixture until it looks more decomposed and with a flattened consistency. Place the minced meat in sterilized jars and store it in the fridge for at least a day before using it.
Preheat oven to 220 ° C and grease approximately three sour cans with butter.
In a food processor combine the butter and sugar until smooth and fluffy. Add flour, zest, and salt, mixing well until combined. Pour in the water and lemon juice and beat well until the dough is smooth and smooth. Wrap the dough in plastic wrap and refrigerate for at least 20-30 minutes.
Spread half of the dough about 2 cm thick on a clean and floured surface. Keep the other half refrigerated. Using a cookie cutter, larger than the pie tins, cut circles and gently place them in molds. Place a generous teaspoon of minced meat on each tart.
Roll out the other half of the dough. Using a star cookie cutter or whatever shape you choose, cut shapes and gently place them on top of your cakes. Bake in the oven for about 10 minutes or until golden. Keep the tarts in the baking pans and place them on a wire rack. Pop tarts and cooler. Sift the icing sugar on top for decoration and store it in an airtight container.
- round cookie cutters
- food processor
The fruit minced meat filling will remain refrigerated for up to 2 weeks.
meat minced cakes