Sift the flour into a large mixing
bowl and rub the butter in with fingertips until the mixture
resembles fine breadcrumbs. Stir the nuts and sugar, make a well
and mix in the iced water with a flat-bladed knife until the mixture
comes together in beads. Gather together and turn out onto a
lightly floured surface. Press into a ball and flatten slightly
into a dish shape. Cover with plastic wrap and chill for
30 minutes. Preheat oven to 350F Gas 4, roll the
dough between baking paper and sheets to 3mm thick. Cut 24 rounds and line 2 deep by using
a 7cm round pastry cutter. Line each pastry case with baking
paper and fill with baking beads. Bake cases for 10 minutes, remove the
paper and beads and bake another 10 minutes. Press pastry scraps together and roll
to 3mm thick. Using a 4.5cm star, bell or
holly-shaped cutter, cut 24 shapes from the pastry for the tart
lids.
For filling, place blueberries, apple,
raisins, currants, sultanas, almonds, sugar, peel, brandy, rind,
mixed spice and ground ginger in a large saucepan and simmer, stir,
6-11 minutes, till mixture is thick and pulpy. Divide the fruit among the pastry
cases, top each with a pastry lid. Bake for 18 minutes, or till lids are
golden. Leave in tins for 5 minutes before
transferring to a wire rack to cool. Dust with sifted icing sugar, ready to
serve.
