250g unsalted butter, chopped, at room temperature
150g cream cheese, chopped, at room temperature
1/2 cup caster sugar
2 cups plain flour
2/3 cup almond meal
1/3 cup flaked almonds
Icing sugar mixture, to decorate
1 Granny Smith apple (170g), peeled, coarsely grated
3/4 cup dried cranberries
3/4 cup sultanas
1/2 cup currants
1/3 cup firmly packed brown sugar
1 tsp mixed spice
2 tblsps brandy or orange juice
25g unsalted butter, chopped
Lightly grease 28 holes of three round-based patty pans (1 tablespoon-capacity).
To make fruit mince, combine all ingredients except butter with 2 tblsps water, in a medium saucepan. Stir over medium heat until sugar is dissolved. Bring to a boil. Simmer, stirring occasionally, for about 8 minutes or until the liquid is evaporated and the fruit is plump. Stir in butter until melted. Transfer to a large bowl. Cool.
Beat butter, cream cheese, and sugar in a small bowl of an electric mixer until creamy. Transfer to a large bowl. Add flour and almond meal. Mix with a wooden spoon to form a dough. Reserve one-third of the dough. Cover and freeze until firm.
Roll level tablespoons of the remaining dough into balls. Place in prepared pan holes. Press the dough with your fingertips to line holes to form a case.
Spoon 1 tblsp fruit mince into pastry cases. Coarsely rate frozen pastry into a bowl. Sprinkle over fruit mince. Top with flaked almonds.
Cook in a moderately slow over (160C) for about 25 to 30 minutes, or until golden. Stand in pans for 10 minutes. Loosen edges with a palette knife, then transfer to a wire rack to cool completely.
Dust with sifted icing sugar.