Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Brandy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Pastry-Shortcut or Butterscotch
- 1/3 cup chopped raisins
- 1/3 cup brown sugar
- 1/4 cup sultanas
- 1/4 cup mixed peel
- 1 tbspn chopped almonds
- 1 small apple, grated
- 1 tspn lemon juice
- 1 tspn finely grated orange and lemon rind
- 1/2 teaspoon mixed spice nutmeg
- 25g melted butter
- 1 tspn brandy essence
- Eggwhite for brushing shapes on top of tart (optional)
Directions
To make the fruit mince:
Combine all ingredients apart from the eggwhite and pastry into a bowl and spoon into a sterylized jar if keeping it
To make the tarts:
1. Roll out the pastry and cut out the bases for the tarts
2. Spoon the fruit mince into the base of the tarts
3. if you want to, cut out a small shape to put on top of the fruit mince (I usually use a star of a leaf shape)
4. Bake in the oven for 25 minutes or until golden
5. Leave in the tins for five minutes and then carefully lift each one out with a knife and allow to cool on a/some wire rack/s