Festive fruit compote tarts
A delicious alternative to traditional mince pies. In this recipe, a selection of dried fruits, including cherries, dried apricots and cranberries, is simmered in brandy syrup. The glossy compote may be kept in the fridge for a couple of weeks before being spooned into small, pre-baked pastry shells, then sprinkled with toasted almonds. Danielle also suggests using other combinations of dried fruit, such as mango, papaya and pineapple.
- Place the chopped fruit, zest and juice of the orange, sugar, water, brandy and cinnamon stick in a saucepan and bring to the boil. Simmer for 5 minutes. Allow to cool completely.
- Discard the cinnamon stick and place the fruit in a sieve, catching all the fruity liquid in a separate saucepan.
- Set the cooked fruit aside. Bring the fruity liquid to the boil and simmer until it is reduced to a syrupy consistency, then allow to cool.
- Preheat the oven to 200C and toast the flaked almonds until golden.
- Roll out the pastry thinly and cut it into circles to line 48 mini-muffin tins, or 24 shallow tartlet tins. Prick the pastry with a fork.
- Preheat the oven to 180C and bake the cases for 10-15 minutes until lightly browned. Leave the pastry cases in the tins until firm enough to remove without breaking.
- Leave to cool on a rack. May be used immediately or stored in an airtight container for a week or two.
- On the same day you wish to serve the tarts, spoon the fruit compote into the baked tart cases.
- Spoon a little fruit syrup over the top and sprinkle with toasted almond flakes.