Method

• 1.
  Place the flour, icing sugar and custard powder in a food processor and pulse to remove any lumps. Add the butter and whiz until fine crumbs. Using a fork, whisk the egg yolk with 2 tablespoons chilled water, then add to the food processor and whiz until the pastry comes together in a ball.
• 2.
  Turn the pastry out onto a lightly floured surface and knead pastry briefly to bring together. Flatten into a disc, then enclose in plastic wrap and chill for 30 minutes.
• 3.
  Meanwhile, preheat the oven to 180°C and grease three 6-hole (1/3-cup capacity) muffin pans.
• 4.
  Combine fruit mince, liqueur, figs and orange zest in a bowl, then set aside.

• 5.
  Roll out pastry to 5mm thick and use a 7cm round cutter to cut out 18 pastry rounds. Use to line the muffin pans, then chill while you make the lids.
• 6.
  Bring together all of the pastry trimmings and re-roll until 5mm thick. Use a 5cm round cutter to cut out 18 lids.
• 7.
  Divide fruit mince mixture among pastry cases. Brush one side of pastry lids with a little water and place, damp-side down, on top of the pies. Gently press edges to seal. Make a small cut in the top of each one with a knife to allow steam to escape. Bake for 20-25 minutes until golden. Cool slightly in the pans.
• 8.
  Meanwhile, for Grand Marnier butter, using electric beaters, beat butter until pale, then beat in sugar until light and fluffy. Reduce the speed to low, then gradually beat in liqueur and zest.
• 9.
  Dust pies with icing sugar and serve warm with Grand Marnier butter.