These easy Fruit Mince Tarts are great to enjoy in the lead up to Christmas and they also make the perfect homemade Christmas gift!
My Mum has been making this easy Fruit Mince Tarts recipe for years now and her recipe is based on a recipe from a Christmas lift out from an old Women’s Weekly magazine back in 1984 – I wish I could say that was older than me 😉 I’ve now been making these Fruit Mince Tarts for a couple of years now and they are a surprising hit with our six year old who just LOVES them and would happily eat them for breakfast, lunch and dinner if he was allowed.
I use the same soaked fruit mixture as what’s in my easy Christmas Cake recipe and you can in fact make one small Christmas Fruit Cake (approximately 15 x 15cm) and a small batch of these Fruit Mince Tarts from the one batch of soaked fruit if you like. If you have leftover pastry, you can simply wrap it in some cling wrap (or pop in an airtight container) and store it in the fridge until needed.
This pastry is a little delicate to work with (especially when you are making these on a warmer day) so where possible, try not to over work it and if you find that it is beginning to ‘melt’ just pop it back into the fridge to firm up a little. Apart from that, this really is an easy recipe and you (plus your family and friends!) will love sitting down to enjoy one (or two!) of these homemade Fruit Mince Tarts.
If you enjoyed this recipe, you might also like my Steamed Christmas Pudding recipe (with Thermomix instructions too) and you can find more easy Christmas recipes here.
Easy Fruit Mince Tarts
- 1 kilo dried mixed fruit
- 200 grams blanched almonds roughly chopped
- 2/3 cup sherry
- 1 cup plain flour
- 1 cup self raising flour
- 1/2 cup cornflour
- 1/4 cup custard powder
- 1/4 cup icing sugar
- 250 grams butter chilled and cut into small cubes.
- 1/4 cup iced water approximately
- Place the dried mixed fruit, chopped almonds and sherry into large bowl that has a lid. Stir to combine and then leave to soak for a minimum of 12 hours - preferably overnight though.
- Sift the plain flour, self raising flour, cornflour, custard powder and icing sugar into a large bowl and rub in the butter.
- Slowly add the water a little at a time until the mixture just comes together.
- Add a little flour to your bench and gently knead the dough until it's smooth.
- Divide into four and wrap in cling wrap before placing into the fridge to chill for 20 minutes
- Preheat your oven to 180 degrees and lightly grease 2 x 12 hole rounded bottom patty cake tins before and removing one of the pastry portions from the fridge.
- Roll the pastry between two sheets of baking paper until it measures approximately 2mm thick.
- Use a 7cm round cutter to cut the pastry and gently place it into the prepared tin. Fill the pastry with a tablespoon of the soaked dried fruit mixture and top with a little star made from your pastry offcuts. Repeat until you have used all of the pastry and fruit mixture.
- Place the trays into the oven and bake for 15 - 18 minutes or until the pastry begins to turn golden. Carefully remove from the oven and let the Fruit Mince Tarts cool in their tins for 5 minutes before carefully transferring to a wire rack to cool completely.