Ingredients

• 2 cups plain flour
• 1 cup icing sugar
• 175g butter, chilled and chopped
• 2 tbsp iced water
• 1 tsp vanilla essence
• 410g jar fruit mince
• 125g blueberries
• 125g raspberries
• 1 tsp icing sugar, plus extra to dust

Method

• Step 1 Place raspberries in a food processor with 1 tsp icing sugar and purée until smooth. Press through a sieve to remove seeds.
• Step 2 To serve, spoon a little raspberry purée onto tarts, dust stars with icing sugar and place a star on top of each tart.
• Step 3 Preheat oven to 180°C or 160°C fan, and lightly grease 12 x 1/3 cup muffin tins. Place flour, icing sugar and butter in a food processor. Using the pulse button, process in short bursts, until mixture resembles breadcrumbs. Add iced water and vanilla essence and process, in short bursts, until mixture begins to clump together.
• Step 4 Turn out onto a work bench, and gather dough together. Divide evenly into thirds. Roll one pastry portion out on a sheet of baking paper, to 3mm thickness. Use a 9cm cutter to cut 6 rounds from the pastry (you will need to pile dough scraps together and gently re-roll). Ease into prepared tins. Repeat to make 6 more rounds using another pastry portion.
• Step 5 Combine fruit mince and blueberries, and divide between the pastry cases. Bake for 20 mins, until pastry is golden. Cool slightly in tins, then use a knife to gently lever out, and cool completely on a wire rack. Roll out the remaining pastry and use a 6 cm star-shaped cutter to cut out 12 stars. Place onto a baking tray lined with baking paper, and cook for about 8 mins, until golden underneath. Allow to cool on a rack.