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Tutti Frutti Christmas Pies

These little four-bite wonders might prove just the ticket to cap a festive meal: deliciously satisfying without being too rich, too large, too MUCH. Though they can’t truthfully be called ‘healthy’ because of the sugar and butter called for (but who’d have it any other way?!?), we stand firm in our conviction that dessert can always be justified when there is fruit involved! Merry Christmas!

Tutti Frutti Christmas Pies

For the filling

1¾ oz. dried apricots, finely chopped (¼ cup)
1 oz. pecans, finely chopped (¼ cup)
1 oz. pitted dates, finely chopped (about 4 whole dates)
1¾ oz. sweetened dried cranberries, roughly chopped (⅓ cup)
2 medium Granny Smith apples, peeled, cored, and very finely chopped or grated
1¾ oz. light brown sugar (¼ cup tightly packed)
1 tsp. ground cinnamon
2 tbs. butter, melted and cooled
2 tbs. cherry brandy (or orange juice)

For the pastry

9 oz. all-purpose flour (2¼ cups)
1 oz. confectioner’s sugar (¼ cup)
4 ½ oz. butter (9 tbs.)

For the topping

1x7oz. package marzipan
confectioner’s sugar, for sprinkling

To make the filling, put all ingredients into a bowl and mix well together. Cover and leave in the fridge overnight.

To make the pastry, put the flour, confectioner’s sugar, and butter into a food processor and using the pulse button, process until the mixture resembles fine breadcrumbs. Add 8-9 tsps. cold water and process until the mixture forms a dough.

Heat the oven to 375 °F. Roll out the pastry to just under ¼” thick and cut out rounds big enough to fully line your tart tin cups. Fill each tart with a tablespoonful of the fruit mixture. Cut the marzipan log into18 slices (you may discard the ends) and gently press each slice into a circle large enough to just cover the filling (dust your fingers with confectioner’s sugar if they get too sticky), then place one on each of the tarts. Bake in the oven for 12-15 minutes until crisp and golden brown. Sprinkle with confectioner’s sugar before serving warm.

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