{"id":603,"date":"2011-12-08T21:50:14","date_gmt":"2011-12-08T10:50:14","guid":{"rendered":"http:\/\/www.vinocotto.com.au\/wpblog\/?p=603"},"modified":"2020-07-08T22:26:57","modified_gmt":"2020-07-08T12:26:57","slug":"pitelli-christmas-fruit-mince-tarts-from-southern-italy","status":"publish","type":"post","link":"https:\/\/vinocotto.com.au\/main\/recipes\/desserts\/traditional-biscuits-cakes\/pitelli-christmas-fruit-mince-tarts-from-southern-italy\/","title":{"rendered":"Pitelli \u2013 Christmas Fruit Mince Tarts from Southern Italy"},"content":{"rendered":"<p><strong>Pitelli \u2013 Christmas Fruit Mince Tarts<\/strong><\/p>\n<p>These truly sensational fruit mince tarts are sure to impress \u2013 with their decadent deep filling of vine fruit, dried fruit, roasted nuts, Vino Cotto, coffee, liqueur and spices and silky sweet pastry.\u00a0\u00a0\u00a0 Passionately created by the women in the villagers of Southern Italy for many years, these little gems are well worth the time and effort.\u00a0 I\u2019m sure you will love them and they make terrific Christmas gifts to those who appreciate quality and flavour.<a href=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/pitelli_baked_2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-737\" title=\"Pitelli_with_vinocotto\" src=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/pitelli_baked_2-300x225.jpg\" alt=\"Pitelli_with_vinocotto\" width=\"300\" height=\"225\" srcset=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/pitelli_baked_2-300x225.jpg 300w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/pitelli_baked_2-600x450.jpg 600w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/pitelli_baked_2-150x112.jpg 150w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/pitelli_baked_2-400x300.jpg 400w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/pitelli_baked_2.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Makes approx 60+ tarts<br \/>Fruit mince is best made weeks in advance and stored into sterilized jars at room temperature.<br \/>Equipment: pasta making machine (optional)<br \/>Fruit Mince: you may wish to add cranberries, dried cherries<br \/>Allow 4 hours to make these tarts.<\/p>\n<p><strong>Fruit Mince<\/strong><br \/>1 kg almonds, freshly roasted, coarsely chopped<br \/>1 kg walnuts, coarsely chopped<br \/>1 kg sultanas, coarsely chopped, washed<br \/>1 kg dried figs, stem removed, cut into thin strips<br \/>2 x 250ml bottles of Vino Cotto Original<br \/>2 tbs liqueur (mandarin or orange ie. Grand Marnier)<br \/>1 cup honey<br \/>1 large coffee cafeteria, (strong coffee about 6 coffee cups size, add sugar).<br \/>1 tbs cloves<br \/>1 tbs cinnamon<br \/>2 tbs sweet chocolate powder (drinking chocolate)<br \/>a few strips of mandarin peels<\/p>\n<p><strong>Method<\/strong><br \/>Brew the coffee and add sugar to lightly sweeten the coffee.\u00a0 Allow to cool.<\/p>\n<p>The fruit mince is best made a in advance to allow the flavours to combine and stored in sterilized glass jars.\u00a0 Can be made 1 month in advance.\u00a0 Store at room temperature.<\/p>\n<p>In a large stainless steel or heavy based pot add the sultanas, 1 bottle of Vino Cotto, figs, liquor, honey, coffee, cloves, cinnamon,\u00a0 chocolate powder and mandarin peels\u00a0 over a low heat.\u00a0 Stir to mix ingredients.\u00a0 Gradually, add the other bottle of Vino Cotto.<\/p>\n<p>Cook for 40 minutes over a low heat and continuously stir.<\/p>\n<p>Add the walnuts to the pot and cook for 5 minutes.\u00a0 Stir.<\/p>\n<p>Add the almonds to the pot and cook for 5 minutes.\u00a0 Stir.<\/p>\n<p>Taste for sweetness and flavour.\u00a0 Add more Vino Cotto if required.\u00a0 Remember the fruit will soak up some of the liquid.<\/p>\n<p>Cook for a further 1 \u00bd hour.\u00a0 Stirring constantly.<\/p>\n<p>Let fruit mixture cool in pot.\u00a0 Remove mandarin peel.<\/p>\n<p>Once mixture has cooled pour into sterilized glass jars.\u00a0 Keep at room temperature.<\/p>\n<p><a href=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/Pitelli_fruitmince.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-605 size-thumbnail\" src=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/Pitelli_fruitmince-150x150.jpg\" alt=\"Pitelli San Martino Pitte  VinoCotto\" width=\"150\" height=\"150\" srcset=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/Pitelli_fruitmince-150x150.jpg 150w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/Pitelli_fruitmince-300x300.jpg 300w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/Pitelli_fruitmince-100x100.jpg 100w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/><\/a><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><strong><br \/><br \/>Sweet Pastry (an option is to use frozen shortcrust pastry)<\/strong><br \/>8 eggs yolks<br \/>2 cups caster sugar<br \/>2 cups olive oil<br \/>2 cups milk<br \/>1 tbs vanilla essence<br \/>2 tbs Grand Mariner<br \/>finely grated rind of 2 lemons<br \/>1 \u00bd kg self raising flour<br \/>\u00bd kg plain flour<\/p>\n<p><strong>Method<\/strong><\/p>\n<p>Sift flours together and place in a large mixing bowl or container.<\/p>\n<p>In a separate bowl, add eggs and sugar and whisk till sugar dissolves.<\/p>\n<p>Add olive oil to egg mixture and whisk.\u00a0 Add milk, vanilla essence, liqueur and lemon rind.\u00a0 Whisk till fluffy and bubbly.<\/p>\n<p>Gradually add in the four, mixing well with each addition forming a dough.\u00a0 Using a lightly floured surface, knead the dough well until it has the consistency of pasta dough.\u00a0 This may take 10 minutes.<\/p>\n<p>Wrap the dough in plastic film to maintain moisture and let dough rest at room temperature for \u00bd to 1 hour.<\/p>\n<p>Knead the dough lightly and cut into small logs.\u00a0 Cover the remaining dough.<\/p>\n<p>Using either a pasta making machine (recommended due to the large quantity of dough) or a rolling pin, work the dough into thin sheets (like fresh pasta) approx\u00a0 6cm wide and with a 3mm height for the base.<\/p>\n<p>If using a pasta making machine, ensure to flour the pastry to stop it from breaking up.<\/p>\n<p>If you are using a rolling pin, place the dough between two sheets of baking paper, when rolling out.<\/p>\n<p>Shape tarts as per your preference.<\/p>\n<p><em>If using a muffin tin:<\/em><br \/>Grease the holes with non-stick spray.<br \/>If you have the time, you can prepare little paper wings from greased paper that stick up to help remove the mince pies.<br \/>Cut the rounds of dough using a cookie cutter and press dough into each hole. Fill each to the top with fruit mince being careful not to get any fruit mince on the sides of tin as the fruit will burn.<br \/>Re-knead the dough scraps and cut into small stars.\u00a0 Place on top of fruit mince and brush with milk.<br \/>Bake at 180C degrees for 20-25 minutes or until pastry is golden.<br \/>Leave to cool completely in the pans before attempting to remove, as the pastry is delicate when warm.<br \/>Decorate with a dusting of icing sugar when ready to serve.<\/p>\n<p><a href=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/Pitelli_log.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-606 size-medium\" title=\"Pitelli_log\" src=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/Pitelli_log-300x90.jpg\" alt=\"\" width=\"300\" height=\"90\" srcset=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/Pitelli_log-300x90.jpg 300w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/Pitelli_log-150x45.jpg 150w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/Pitelli_log.jpg 302w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><em><br \/><br \/><br \/><br \/><br \/>If shaping into bite size logs:<\/em><br \/>Traditionally, the dough is rolled out into a thin sheet (like fresh pasta) approx\u00a0 6cm wide and with a 3mm eight base. Place the fruit mince on the pastry.\u00a0 Using a sharp knife cut into 4cm logs.<br \/>Re-knead the dough scraps.\u00a0 Cut into long strips approx 1 \u00bd mm wide to be used as an edge to encase the tarts with the help of milk to make the base and strips stick together.<\/p>\n<p><a href=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/Pitelli_encasing.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft wp-image-608 size-full\" src=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/Pitelli_encasing.jpg\" alt=\"\" width=\"256\" height=\"179\" srcset=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/Pitelli_encasing.jpg 256w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2011\/12\/Pitelli_encasing-150x104.jpg 150w\" sizes=\"auto, (max-width: 256px) 100vw, 256px\" \/><\/a><\/p>\n<p>\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><br \/><br \/><br \/><br \/><br \/>Bake at 180C degrees for 20-25 minutes or until pastry is golden.<br \/>Place on racks to cool.<\/p>\n<p><strong>Storage:<\/strong><br \/>Once the tarts have completely cooled down, they can be stored in an airtight container.\u00a0 They will keep fresh for 3 to 4 weeks.<\/p>\n<p>\u00a0<\/p>\n<p>Enjoy!<\/p>\n<p><a title=\"Buy Vinocotto Online | Buy Vincotto Online\" href=\"https:\/\/vinocotto.com.au\/main\/product-category\/vino-cotto\/\" target=\"_blank\" rel=\"noopener noreferrer\">Buy the Vino Cotto you need for this recipe online. Click here.<\/a><\/p>\n<!--themify_builder_content-->\n<div id=\"themify_builder_content-603\" data-postid=\"603\" class=\"themify_builder_content themify_builder_content-603 themify_builder tf_clear\">\n    <\/div>\n<!--\/themify_builder_content-->","protected":false},"excerpt":{"rendered":"<p>Pitelli \u2013 Christmas Fruit Mince Tarts These truly sensational fruit mince tarts are sure to impress \u2013 with their decadent deep filling of vine fruit, dried fruit, roasted nuts, Vino Cotto, coffee, liqueur and spices and silky sweet pastry.\u00a0\u00a0\u00a0 Passionately created by the women in the villagers of Southern Italy for many years, these little [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":737,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[47],"tags":[166,165,167,168,4,15],"class_list":["post-603","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-traditional-biscuits-cakes","tag-christmas-fruit-mince-tarts","tag-fruit-mince","tag-italian-christmas-desserts","tag-italian-christmas-fruit-tarts","tag-vincotto","tag-vinocotto","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - 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