Peach And Dried Fruit Tarts

Process dried fruit, candied citrus, peel, brandy and spices until chopped coarsely. Transfer to a medium bowl. Melt 2 tbsp butter and brown sugar in a small saucepan; add to fruit mixture. Mix well and set aside. Lightly grease two 12-hole cupcake pans.
To make crust: Sift flour and powdered sugar into a medium bowl. Rub in chopped butter with fingertips until resembling breadcrumbs. Add 3-4 tbsp iced water. Using a round-bladed knife, mix until combined. Roll pastry between sheets of parchment paper until 1/4 inch thick. Using a 2 3/4 inch round cookie cutter, cut pastry into 24 rounds. Line prepared pans with pastry rounds. Gently re-roll remaining pastry until 1/4 inch thick. Transfer pastry (with paper) to a baking sheet. Place pastry-lined pans and rolled pastry in the fridge for 80 mins to rest.
Meanwhile, score a small cross into the skin of each peach. Place peaches in a heatproof bowl. Cover with boiling water. Stand for 2 mins or until skin begins to loosen. Drain. Remove skin and stones. Chop flesh; add to fruit mixture. Divide mixture evenly among lined muffin pans.
Preheat oven to 350u0b0F. Using a 2 inch star cookie cutter, cut remaining pastry into 24 stars. Place a star on each tart. Bake for 20-25 mins, or until pastry is golden. Cool on wire racks. Serve dusted with extra powdered sugar.