Ingredients:

• 150g flour italian 00 if you can get it if not normal plain flour works too. 
• 50g unsalted butter 
• 50g dripping 
• 25ml orange blossom water.  Or squeeze an orange and grate in  a little of the zest 
•  pinch of salt. 
•  icing sugar for dusting 
• 1 egg and a dash of milk for a glaze (optional) 

Method:

1.  Pre heat oven to 200c 
2. Chop the butter and dripping into small cubes and place in the processor bowl with the flour and put into thefrezzer for 20 minutes. 
3.  Give the flour a few quick pluses in the blender and then slowly start adding the liquid. 
4.  Keep an eye on the pastry as you go this is the real guide to how much liquid you will need 
5.  When the pastry starts to form clumps you have added enough liquid.  If you haven't used all the liquid don't worry and if you also need a bit more that's fine to 
6.  Turn the pastry out onto a lightly flour bench and give a quick need to bring the pastry together. 
7.  Rest the pastry in the fridge for 20minutes a little longer if it's a really hot day 
8.  Roll out the pastry till quite thin and cut into circles about 1.5 cm larger than than the indentations in the tray. 
9.  Press the circles gently into the buttered molds.  And fill the fruit mince mix 
10.  Using the left over pastry cut the stars and place on top. 
11.  If you wish to glaze mix the egg and milk together and brush the stars with a pastry brush. 
12.  Bake the tarts at 180c for about 15 minutes.  Check them after 10 as they do cook really fast.  
13.  Dust with icing sugar and enjoy. 

Notes:

• Add the fruit mince for christmas mince tarts recipe to make the perfect Christmas Fruit mince tarts!
•  This makes 8 tarts if you use a 8cm diameter tart tin.  Double this recipe to use all the fruit mince in one go.