Preheat oven to moderately hot 210C. Brush shallow patty tins with melted butter or oil. Sift plain and self raising flours into mixing bowl, add chopped butter and lemon rind. Using fingertips, rub butter into flour until
mixture is a fine, crumbly texture. Add almost all the water, mix to a soft dough, adding more water if necessary. Turn onto lightly floured surface, knead 1 minute or until smooth. Remove one third pastry, cover with plastic wrap, place in freezer. Cover remaining pastry with plastic wrap, refrigerate for 10 minutes.
Roll large portion of pastry out thinly. Cut into circles using a fluted 7cm round cutter, press circles into prepared tins. Gather pastry scraps together, roll out and cut into circles, as before. Add any leftover scraps to pastry in freezer.
To make filling: Grate apple coarsely, drain on absorbent paper. Combine apple and fruit mince. Place tablespoons of mixture into pastry cases. Coarsely grated frozen pastry, sprinkle over tarts. Sprinkle with sugar. Bake for 15 minutes or until lightly browned, cool on racks.
Note - Store tarts in an airtight container for up to 2 weeks. Tarts can be frozen for up to 3 months.
Hint - Grated frozen pastry sprinkled with sugar makes a crisp topping for any sweet pie.
