You can make the fruit mixture even a few days ahead. It will wait in the fridge until you’ll need it. Put all the ingredients into a pot, stir and let chill for at least an hour, to make the fruit swell a little. Then move the pot on a cooker and cook for approx. 10 minutes, until the mixture thickens and the fruit soaks up the juice.
If you’re not going to use the mixture on that day, then while it is still hot, pour it into a glass cup and close tightly. Let it cool and store in a fridge.
The dough is also this easy. Put flour, butter, salt and orange juice into food processor with choppers and make a dough. I recommend to add the orange juice gradually, depending on how much the flour absorbs.
Wrap the dough into cling film and let cool in a fridge for at least half an hour.
Then, it is even easier. Roll the dough thinly (approx. 2mm) and cut out circles, which you place into the holes on the baking pan. I use baking pan with very small holes (upper radius is 3,5cm), but you can make larger ones if you use baking pan for mini muffins. So, choose the pastry cutter according to the size of your baking pan.
Fill each of the cups with a little fruit filling and cover with, for example, cut out star.
Bake in oven preheated to 180 degrees for about 15 minutes until the cups get golden.
You don’t have to make the fruit mixture yourself, if you don’t want to or don’t have time. These days you can buy pre – made one. However, I rather make it by myself, because I would miss the smell of bubbling fruit spreading through the whole flat during Christmas time.
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