Fruit Mince Tarts

2 cups plain flour

2 tbsps custard powder

1/3 cup caster sugar, plus extra to sprinkle

185g cold butter, chopped

1 egg yolk

1-2 tbsps ice-cold water

1 egg white

FRUIT MINCE

400g mixed dried fruit

1 green apple, peeled and grated

1/4 cup glace apricots, chopped finely

1 tbsp plum jam

1 tbsp brown sugar

1 finely grated orange rind

Preheat oven at 180 degrees C.  Grease 2 x 12 shallow patty pan trays

Sift flour and powder into a bowl.  Stir  in sugar.  Rub in butter using fingertips until mixture resembles breadcrumbs.  Add egg yolk and water to make firm dough.  Knead dough lightly.  Wrap and chill for 30 mins.

To prepare fruit mince, combine all ingredients and set aside.

Roll pastry between 2 sheets of baking paper until 3mm thick.  Using a 6.5cm cutter, cut 24 rounds from pastry.  Ease rounds into holes.  Chill for 15 mins.

Cut long strips from remaining pastry

Spoon 1 heaped tbsp of mince into each pastry shell.  Brush edges with egg white  Top with 6 intertwining strips of pastry.  Press to seal and trim ends.  Brush lattice tops with egg white.  Sprinkle extra sugar.

Bake for 30-35 mins until golden.  Place on a wire rack to cool completely.