1 x pack Careme 445g Sour Cream Shortcrust Pastry, defrosted
30g suet (free range suet available in supermarkets)
125g grated apple
Zest of 1 lemon
1 dessert spoon mixed spice
1 egg beaten for glazing
Preheat oven to 180c.
Lightly dust work surface and pastry with flour, using an 8cm pastry cutter cut 18 circles. Line patty pan trays with the pastry (you could also use disposable small foil tins from the supermarket). Place these in the fridge.
Cut 18 stars from the remaining pastry, you might need to re-roll some trim to get the last couple of stars. Place the stars on a plate in the fridge while you prepare the filling.
Finely chop the pecans by hand or in a food processor or thermomix, set to one side. Finely chop the dates by hand or in a food processor or thermomix. Using either a food processor or thermomix (use reverse blade function) combine the dates and pecans with remaining ingredients (except the egg) until just combined, avoid over processing.
Fill each tart with the fruit mince, top with a star and brush with beaten egg. Bake in the oven for 25 minutes or until pastry is golden brown.