Blueberry Mince Tarts

Instructions

1. Combine raisins, cranberries, sugar, peel, juices, rind, cinnamon, cloves, ginger and nutmeg in a large bowl. Stir in blueberries and set aside.
2. Pre heat oven to 400.
3. In a bowl, mix flours, baking powder and salt with a whisk or fork. Stir in oil, tossing mixture with fork until small balls form. Sprinkle ice water gradually into mixture, tossing with fork until all flour is incorporated. Gather dough into 2 balls.
4. Roll out each ball between plastic bags or sheets of waxed paper. To cut out tarts, use a 4-inch diameter jar lid or glass. Lift dough circles with an egg lifter and place in lightly oiled or non stick muffin tin.
5. Place slightly more than 1/4 cup blueberry filling into each tart shell. Leftover filling can be stored in refrigerator or freezer.
6. Bake for 17 to 20 minutes or until crust begins to brown. Cool before removing tarts from tins.