Yield

24-30 tarts

Ingredients

Filling

1-1/2 Ibs. raisins
1 Ib. candied peel
1ib. golden raisins ( sultanas)
1 Ib. currents
2 Ibs. apples, chopped
1-1/2 Ibs. brown sugar
Rind and juice of 1 lemon and 1 orange
1 cup mixed spice
1/2 oz.  nutmeg
1 cup brandy
1 ib. dairy margarine

Pastry

9 tablespoons vegetable shortening
4 tablespoons water
Pinch of salt
2 cups all-purpose flour

How to prepare

Mix all the ingredients in a food processor. Put in a large bowl, cover and stir every day for one week. Pack in canning jars, leaving one inch of space at the top. Cover the jars with waxed paper before putting the lids on. It will keep for a long time. Place all the ingredients in a food processor and process just enough to form a ball. Do not over process. Transfer the dough to a sheet of waxed paper, flatten into a circle and refrigerate for one hour. Roll out the dough and cut circles for tarts. Preheat the oven to 475°F. To assemble the tarts, roll the pastry dough circles out into rounds the size of the bottom of your muffin tins. Put the bottom round in the muffin tin, fill with minced fruit and cover with the top round. Make a few small holes in the top with a fork. Bake for 20 minutes. Remove as you would muffins. Allow to cool. Sprinkle a little sugar on top before serving.

Nutritional Value

Per serving: Calories492, Protein 3g, Fat 17g, Carbohydrates 76g, Calcium 78mg, Fiber 5g, Sodium 321mg.