Fruit Mince Pie Tray Bake with Spiced Rum Butter

Name: Fruit Mince Pie Tray Bake with Spiced Rum Butter
Total time: 1 h
Yield: 9 squares
Ingredients: 500 g dried fruit - I used a mixture of dates/cranberries/currants/sultanas/figs; 1 large green apple - finely chopped; 25 g slivered almonds - roughly chopped; 75 g butter - cubed; 100 g light brown sugar; ½ teaspoon mixed spice; ¼ teaspoon cinnamon; ¼ ground cloves; 1 lemon zested + ½ juice; 100 g butter - softened; 100 g white sugar; 200 g plain/all purpose flour; 1 teaspoon baking powder; 1 ½ teaspoon demerara sugar; 70 g almond meal

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Total Time
1 hr
Servings
9 squares
Calories
509 kcal
Course
Dessert
Cuisine
Australian

Fruit Mince Pie Tray Bake with Spiced Rum Butter

Zara Shaw

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If you - like me - like mince pie filling more than the actual pie crust itself - then this one if for you! Sitting on a moist tender shortcake base, a rich moist layer of spiced fruits, finished off with a streusel topping which makes double duty use of the base dough for that little bit of crunch.

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Ingredients

Servings

500 g dried fruit - I used a mixture of dates/cranberries/currants/sultanas/figs
1 large green apple - finely chopped
25 g slivered almonds - roughly chopped
75 g butter - cubed
100 g light brown sugar
½ teaspoon mixed spice
¼ teaspoon cinnamon
¼ ground cloves
1 lemon zested + ½ juice
100 g butter - softened
100 g white sugar
200 g plain/all purpose flour
1 teaspoon baking powder
1 ½ teaspoon demerara sugar
70 g almond meal

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Instructions

Pre heat oven to 180c.
Grease and line a 20cm square high-sided baking tin.
Roughly chop dried fruit to eliminate any large pieces.
Add all fruit mixture ingredients to a medium saucepan, and cook over low heat until butter and sugar melts, and fruit becomes moist and tender - about 10-12 mins.
Let mixture cool while you make the shortcake base.
Cream together butter and sugar, sift in flour and baking powder, mixing to combine.
Once combined, reserve 3 tbsp. of dough for streusel topping.
Press shortcake dough into baking tin, getting it even and all the way to the corners.
Place dried fruit mixture evenly on top of shortcake base, getting all the way to the edges.
For the streusel base, combine the demerara sugar and almond meal with reserved shortcake dough. Mix to combine - I use my hands for this.
Scatter streusel mixture evenly over the fruit mixture, and bake for 25 mins.
Let sit for 15 mins to cool slightly and firm up before serving topped with Rum Butter (see the link in my notes below for the recipe) and ice cream.

Notes

I cut my tray of "pies" into 9 - but keep in mind they are very rich (and your problem is??) so you may be able to get away with smaller size portions - maybe 12.
Rum Butter - Hard Sauce
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition Information

Show Details

Serving 0g Calories 509kcal (25%) Carbohydrates 0g (0%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 0mg (0%) Potassium 0mg (0%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 9squares

Amount Per Serving

Calories 509 kcal

% Daily Value*

Serving	0g
Calories	509kcal	25%
Carbohydrates	0g	0%
Protein	0g	0%
Fat	0g	0%
Saturated Fat	0g	0%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	0mg	0%
Potassium	0mg	0%
Fiber	0g	0%
Sugar	0g	0%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	0mg	0%
Iron	0mg	0%