Mix dried fruits, spices, and suet in a bowl.
Purée the apple, orange, and lemon pieces in a food processor.
Combine the fruit purée with the dried fruit mixture and alcohol.
Cover and set aside for 2 to 24 hours to develop flavors.
Sieve the gluten-free flour into the food processor bowl.
Add butter and blend until the mixture forms crumbs.
Add 8-10 tablespoons of cold water and blend into a ball.
Chill the dough for 30 minutes.
Pre-heat the oven to 180°C and grease the tins.
Roll pastry to 5mm thick and cut out circles to line tins.
Fill each pastry case with fruit mixture and top with pastry lids.
Brush the lids with beaten egg if desired.
Bake for 20 minutes until lightly browned.
Sprinkle with sugar and cool on a wire rack.
Store in an airtight container once cold.