Candied Fruit Tarts

Candied Fruit Tarts
(Makes 8 tarts with lots of leftover filling)

**This recipe was adapted by me from one I found in an old Woman's Day magazine. It called for raisins and was called "Mince Meat Tarts"...but I forgot to buy the raisins, so I call these Candied Fruit Tarts!!!


Perfect Pie Crust

1 orange
1 lemon
2 cups mixed dried fruit
3/4 cups fresh cranberries
1/4 cup brandy
1/2  cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg
3/4 cups peach jam
1 egg with water for egg wash

1. Prepare your pie crust and refrigerate.

2. Zest the orange and lemon rind and set aside 1 tbsp of orange zest and 1/2 tbsp lemon zest.

3. Squeeze the orange and lemon. In a large saucepan, add 1/4 cup orange juice and 1/8 cup lemon juice.

4. Stir in the dried fruit, cranberries, brandy, sugar and spices. Cook over medium heat for about 12 minutes until the cranberries start to pop and burst.

5. Remove from the heat and let cool. Stir in the jam and the zests.

6. Preheat your oven to 375.

7. Roll out your pie crust to about 1/8 inch thick. Cut out rounds to fit into tart tins. Prick the bottoms and place on a baking sheet. Reserve the scraps to cut out decorations if desired.

8. Fill the tarts with the candied fruit filling. Top with your cut outs and brush with the egg wash.

9. Bake for 30 to 35 minutes until golden brown.

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