NOTE: DO NOT use silicon muffin trays as they are not conductive enough to give a golden brown finish.
230g Lighthouse Biscuit, Pastry & Cake Plain Flour
50g corn flour
100g icing sugar
100g butter (cold)
200g Greek yogurt
150g chopped prunes
50g sliced almonds
200g chopped dried fig
70g brown sugar
½ tsp cinnamon
100mL maple syrup
1 apple, grated
60g almond meal
Zest of orange
Preheat oven to 160°C.
Spray two 6cm muffin trays with oil.
Place all ingredients, except the butter, in a bowl or food processor. Grate the butter into the mix, blend or mix together with hands. Once ingredients are combined, take 40cm of baking paper and lay on a flat surface. Divide the mix into 60g balls, place evenly spaced out on the greaseproof paper. Take another 40cm long piece of greaseproof paper and place it over the top of the pastry.
Push down on each ball as hard as you can to get a thin even layer of pastry. Once each ball has been pressed, place in the fridge or freezer.
Combine the butter, almonds, prunes, figs and brown sugar and cook in a pot on a medium heat. Keep stirring until the butter has melted. Once the butter has melted, add the rest of the ingredients and cook for a further two minutes, then put to the side.
Next remove the short crust from the fridge or freezer and place on a chopping board. Remove the top layer of paper. If any holes appear just push them close with your fingers. Take a paring knife and cut a circle around each piece of pastry. Then with the pastry still on the baking paper place in a muffin tray paper side down. Push so it fits the sides and tidy up the edges for a cleaner look.
Once all the pastry is in place, evenly spoon in the mixture.
Zest some orange over the top of the tarts.
Bake for 30 minutes or until the edges look brown.