Home Recipe ContentFruit Mince Tarts

Fruit Mince Tarts

Published : December 18, 2015

It’s not really Christmas without fruit mince tarts and these festive little delicacies will definitely hit the mark. Instead of the pastry recipe used here, you could also try making them with filo or puff pastry.

Makes 12

Preparation time 20 minutes

Cooking time 25 minutes


1 1⁄2 cups sundried mixed fruit
1⁄2 cup dried figs
1 pear, peeled and finely chopped
2 tablespoons chopped pecan nuts
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
1 teaspoon ground cinnamon
2 tablespoons rum (optional)


2 cups plain flour
1 cup almond meal
2 tablespoons icing sugar (plus a tablespoon extra for dusting)
60g butter
1 egg, plus a beaten eggwhite (for brushing the pastry)
1⁄3 cup iced water


  1. Preheat the oven to 180°C (160°C fan) and lightly spray 12 x 1⁄2 cup capacity muffin tins.
  2. Mix the dried fruit, pear, pecan nuts, orange and lemon rinds, ground cinnamon and rum, if using, in a bowl and allow to macerate (soften by soaking) sovernight if possible, or while you make the pastry.
  3. To make the pastry place all of the pastry ingredients except the iced water in the bowl of a food processor, and pulse until the consistency of fine breadcrumbs. With the motor running add the iced water and process until the mixture comes together to form a ball.
  4. Transfer the pastry on to a lightly floured surface and knead for a few minutes. Roll the pastry out until it is 3mm thick. Cut 12 x 8cm rounds from the pastry, and 12 star shapes using a star-shaped biscuit cutter.
  5. Line the bases of the muffin tins with the pastry circles and spoon a tablespoon of the fruit mince mixture into each pastry case. Place a pastry star on top and brush each tart with the beaten eggwhite. Bake in the preheated oven for approximately 30 minutes or until golden and cooked. Allow the tarts to cool in the tins for 10 minutes before transferring to a wire rack to cool completely. When cold, dust the tarts with the extra icing sugar and serve.


Recipe and image courtesy of Heart Foundation

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