celebrating 130 years 1884-2014

Christmas Mince Tarts

By Chelsea Sugar
Christmas Mince Tarts
24 servings
  • 1 review

  • Difficulty Easy
  • Prep time 48 hrs
  • Cooking time 15 mins
  • Serves

    Fruit Mince
    250g raisins
    250g currants
    250g sultanas
    50g dried apricots, chopped
    50g prunes, chopped
    85g mixed peel, chopped
    50g blanched almonds, chopped
    1 large cooking apple, grated
    330g Chelsea Caster Sugar
    75g butter, melted
    60ml brandy or rum
    ½ tsp mixed spice
    grated rind and juice of 1 orange

    250g self raising flour, sifted
    60g Chelsea Caster Sugar
    125g unsalted butter, chopped
    1 egg

    1 egg white (lightly beaten)
    Cheslea Icing Sugar to dust


    Fruit Mince
    Pulse dried fruit, mixed peel and almonds in a food processor until coarsely chopped. Combine with remaining ingredients in a bowl. Cover and chill for two days, stirring daily. Note that the mixture makes enough fruit mince for a few batches of mince pies.

    Preheat oven to 180°C. Grease two 12-hole patty pans. Blend together all ingredients in a food processor to form a dough. Knead dough on a floured surface until smooth. Cover in plastic wrap and chill for 30 minutes. Roll out the dough until 3-5mm thick. With a 7.5cm cutter, cut out 24 rounds. Place the pastry rounds in pans and spoon 1 teaspoon fruit mince into each.

    Re-roll pastry scraps. Cut out 24 stars with a 3cm cutter. Place on tarts, brush with egg white. Bake for 15 minutes. Cool in pans and dust with icing sugar.

If you like this recipe you may love these


Average Rating
(1 review)

image description

I made these and they taste so much better than the store bought.

Load More

Products used in this recipe

Sign in