Ingredients:
- 1 to 2 rolls sweet/butter short crust pastry, thawed
- Filling:
- 100g fruit mince
- 3tbls black cherries (frozen or canned), chopped roughly
- 2tbls cranberries, soaked in 2tbls port or sherry or warm water
- Topping:
- 85g butter, unsalted, melted
- 3tbls light brown sugar
- u00bdtsp ground cinnamon
- u00bdtsp ground mixed spice
- 50g all-purpose flour
- 80g oats
Method:
Cooks Tip! Making a short crust pastry base, lined in a baking sheet, topped with fruit mince and then oat crumble and baked, will make a fantastic square alternative to tartlets.
- Mix the fruit mince with the black cherries and the soaked cranberries. Set aside.
- Preheat the oven to 190 degrees Celsius. Grease a 12-hole muffin tin.
- Flour your worktop with extra flour or icing sugar and roll the pastry out. Cut into circles, big enough to fit in the muffin holes and press them into the prepared tins.
- Place a heap full of fruit mince into each pastry case and leave to one side.
- Crumble: put all ingredients into a bowl and rub together with your hands to mix well and resemble crumbs. Sprinkle each pie with the crumbly filling to cover the fruit mince.
- Bake for 16 – 20 minutes until golden brown and firm to the touch.
- Dust with icing sugar. Great served with a dollop of crème fraîche.
Cooks Tip! Making a short crust pastry base, lined in a baking sheet, topped with fruit mince and then oat crumble and baked, will make a fantastic square alternative to tartlets.
