- For the filling
- 200 grams Dried Fruit (such as plums, apricots, dates, etc.)
- 50 grams candied Fruit (such as mango, ginger, pineapple)
- 1 Apple
- 100 grams Lard
- 50 grams cane sugar
- 25 grams almonds (coarsely chopped)
- 1 organic Orange
- 1 organic lemon
- 2 teaspoons Gingerbread spice
- 2 teaspoons Apricot brandy
For the filling: Chop dried fruit and candied fruit very finely. Peel apple and cut into quarters, remove core and cut into small cubes. Rinse orange and lemon in hot water, wipe dry and grate peel finely, then halve lemon and squeeze out juice. Combine dried fruits, candied fruits, orange and lemon peel and apple pieces and almonds. Then add lard, sugar, lemon juice, gingerbread spices and brandy and mix well. Spread mixture on a baking sheet and cook with repeated stirring for 2 hours in a preheated oven at 100°C (approximately 210°F).
For the dough: Combine all ingredients, quickly knead, form into a ball, wrap in plastic wrap and chill for about 30 minutes. Roll out dough thinly on little flour to 3-4 mm (approximately 1/8 inch) and line 12 small ramekins (such as mini tarts or mini-muffin cups). Spread filling on top. From remaining dough, cut out 12 circles to cover the molds, cutting out a star in the center of each. Add lid to the filled ramekins and squeezing around the edges. Bake in preheated oven at 180°C (approximately 350°F) until golden brown for about 15-20 minutes. Remove from oven, remove from ramekins, allow to cool then serve.