Mince pies with separate shortbread lids

Preparation

1. Cut the peeled apple into small dice. Cook 10 minutes over low heat with raisins, candied orange, brown sugar, juice, cinnamon and 20 g of butter. Allow to cool; the mixture should be thick, without free juice.
2. Rub the flour, cold butter, icing sugar and salt together to a fine breadcrumb texture. Add the egg, bring the dough together and refrigerate for 30 minutes.
3. Spread the dough over 3 mm. Cut out twelve 9 cm bottoms and twelve 6.5 cm discs for the lids. Dig twelve shallow footprints 6 cm wide and 2 cm deep. The offcuts can be baked into small cookies.
4. Fill the bottoms with 25 to 30 g of cold fruit, without exceeding 5 mm under the edge and without adding lids. Keep the excess topping fresh to serve separately. Cook for 20 to 25 minutes at 180 °C. Wait 10 minutes before unmoulding and then cooling.
5. On another plate, place the twelve lids. Humect the center and press an almond flat; it serves as a decor, not a handle to pull. Prick two small holes and cook for 12 to 14 minutes at 175 °C. Cool completely.
6. Place the lids on the edges of the tarts. At the service, lift one with a small spatula and put it next to it to show the fruits; the tartlet remains whole.