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Christmas Mince Tarts
Christmas Mince Tarts

Christmas Mince Tarts

48 hours
15 mins

Packed full of flavour, we LOVE these little Christmas mince tart treats. Why can't we have them all year round?

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  • Ingredients
  • Method


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

Chelsea Products in Recipe

Caster Sugar

Caster Sugar

The fine crystal of Chelsea...
Icing Sugar

Icing Sugar

Icing sugar can also be...

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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.

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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