Two Days - 6 Months in Advance Make the Filling

1. Mix in a bowl: raisins, dried cranberries, dried apricots, grated apple, lemon zest, sugar, and butter.
2. Add the spices, Grand Marnier and brandy and combine. Cover and store in a cool place for 24 hrs.
3. Mix again and let rest for another 24 hrs.
4. Stir well. Transfer to an airtight container, with a well-sealed top. Can be refrigerated for up to 6 months.

Make the Crust Dough

1. In a bowl mix salt and flour.
2. With a hand mixer or stand mixer, mix in fat until fully incorporated (resembling cookie dough crumbs)
3. Incorporate.
4. Make a paste with 1/4 cup water and 1/4 cup flour. Mix into the dough with a fork. Don't over-mix.

Form Handheld Pies or Tarts

1. Form into 4 even balls. (270-280 g each). Can wrap and freeze any extra dough.
2. On a floured surface, roll out the dough. Use a 3” biscuit cutter to cut circles and fill with 3 Tbsp. filling.
3. Wet the edge of the dough and top with another circle. Seal well with a fork.
4. Place handheld pies on a baking sheet covered with parchment paper.
5. Brush with an egg wash of one egg and 1 tsp water.
6. Bake at 350ºF until golden brown, around 15 – 20 minutes.
7. Cool on rack until room temp. Enjoy!

Form Mini Tarts

1. On a floured surface, roll out the dough.
2. Place one tart pan on the dough. Cut a concentric circle at least an inch larger at every point than the edge of the pan. Repeat for all tart pans.
3. Fill tart shells halfway or less. DO NOT OVERFILL.
4. Place mini tarts on a baking sheet covered with parchment paper.
5. Use excess dough to cut out top crusts or decorative toppings for tarts.
6. Brush with an egg wash of one egg and 1 tsp water.
7. Bake at 350ºF until golden brown, around 15 – 20 minutes.

Make One Large Mince Tart / Christmas Pie

1. On a floured surface, roll out dough to a diameter at least 2 inches wider than your tart pan.
2. Place dough into tart pan.
3. Fill halfway. Do not overfill.
4. Roll the second circle. Form a top crust, or make a lattice, or cut decorative shapes for a topping.
5. Place pie pan or tart pan on a baking sheet covered with parchment paper.
6. Brush with an egg wash of one egg and 1 tsp water.
7. Bake at 350ºF until golden brown, around 45 minutes.