Dried Fruit Tarts

I made a lot of Macerated Dried Fruit Mix as I knew that there are many things that I want to do with it.

Well, many of you asked me about Macerated Dried Fruit Mix, because most people think that it can only be used for making fruitcake. But the fact is there are many ways to use this sweet dried fruit mix. You can mix it into your favorite pound cake recipe to make light fruitcake, or put it in a muffin, madeleine or financier, and etc. 
If you don't want to bake with it, serve it directly from a jar over a piece of cheese, or spoon it over bread (with a load of butter), to make an easy snack is another great choice. 
But today, I turn my Dried fruit into a tart, and to make it suitable for Christmas time, I added both cinnamon and orange zest into the pastry too. 
Because this tart pastry made with King Rice bran oil shortening and has no eggs, so anyone who's allergic to the dairy products and egg can enjoy this tart too. 
To make this tart beautiful, you need to keep it cool and firm so you can cut it neatly, freeze it is the best way, and if it becomes soft just freeze it until firm before woking again.

English: Dried fruit tarts
สูตรภาษาไทย: ทาร์ตผลไม้แห้ง
日本語のレシピ：ドライフルーツタルト
Youtube: ทาร์ตผลไม้แห้ง/ Dried fruit tarts/ ドライフルーツタルト

Dried Fruit Tarts

Makes 6 tarts

150 g ............................ King Rice bran oil shortening
1/2 tsp ......................... Salt
1 tsp ............................. Orange zest
1/2 tsp ......................... Cinnamon
50 g ............................. Icing sugar
1/2 tsp ......................... Vanilla extract
260 g ........................... All-purpose flour
1 tsp ............................. Water
90-120 g ...................... Macerated Dried Fruit Mix

I use King Rice bran oil shortening.

 Put King Rice bran oil shortening, salt, cinnamon, orange zest, and icing sugar into a bowl.
Stir to combine.

 Mix in the vanilla extract.

 Pour the all-purpose flour into the bowl, mix to combine.

 Put water into the bowl, mix to combine.

 Remove the dough from the bowl, press the dough until smooth with the palm of your hand.

 Roll with a rolling pin until 3-4 mm thickness.
Freeze about 1 hour (or until firm).

Before baking 
Preheat an oven to 220℃ 
Line a baking sheet with baking paper.

 Cut with 8 cm round cutter into 12 pieces.

 Place 6 pieces of the dough on the lined baking sheet, spoon the Macerated Dried Fruit Mix over the pastry (about 15-20g per piece).

 Moisten the side of the pastry with water.

 Cut the center of the rest of the pastry with a small cutter.

 And place over the Macerated Dried Fruit Mix.
Press the side of the pastry lightly, and press with a fork to stick the pastry together.

 Bake for 9-11 minutes.

Let it cool before serving.