Ingredients

• 200 grams butter
• 1 cup icing sugar
• 1 egg
• 2½ cups flour
• 1½ teaspoon baking powder

Filling

• 2 cups fruit mince
• about 30 almond halves

Method

Pastry

1. Cream the butter and icing sugar, then beat in the egg.
2. Sift the together the flour and baking powder and stir into the creamed mixture. Turn out onto a floured board and bring together. Wrap in plastic wrap and refrigerate for 1 hour.
3. Roll out the pastry until 3mm thick then cut into 6cm rounds and place into the base of mini muffin tins. Fill each with fruit mince.
4. Roll out the remaining pastry, cut into 4cm rounds and press firmly on top of each tart. Top each tart with an almond.
5. Bake at 190ºC for 15-18 minutes until cooked. Cool in the tins for 2-3 minutes until cool enough to transfer to a cake rack to cool thoroughly. Store in an airtight container and dust with icing sugar to serve.