360g (2 cups) dried mixed fruit
200g (1 cup, firmly packed) brown sugar
50g (1/3 cup) slivered almonds, finely chopped
1 Granny Smith apple, peeled, quartered, cored, coarsely grated
40g butter, melted
2 tbs brandy
3 tsp finely grated lemon rind
1 tbs fresh lemon juice
1 tsp ground cinnamon
1 tsp mixed spice
Pinch of ground nutmeg
1 egg, lightly whisked
Caster sugar, to dust
Finely chop half the mixed fruit. Place in a large bowl. Add the brown sugar, almond, apple, butter, brandy, lemon rind, lemon juice, cinnamon, mixed spice, nutmeg and the remaining mixed fruit.
Stir until well combined.
Cover with plastic wrap and set aside overnight, stirring occasionally, to macerate.
Transfer the fruit mixture to a fine sieve over a bowl and stir to remove excess liquid.
Cut the short crust pastry into 10 cm circles and line your muffin tray with them, then fill with the drained fruit mix and top with 7 cm puff oastry rounds, brush with egg wash, sprinkle with caster sugar and bake at 180oC for 15-20 minutes or until golden brown.
Allow to cool in the tray before removing.