Fruit Mince Tarts

These seasonal tarts are such a Christmas treat. The fact that you can’t get them any other time of year makes fruit mince tarts, especially home made, taste extra special.

20 min


  1. 2 cups (300g) plain flour
  2. 2 tablespoons custard powder
  3. 1/3 cup (75g) caster sugar
  4. 185g cold butter, chopped
  5. 1 large egg yolk
  6. 2 tablespoons cold water, approximately
  7. 475g jar fruit mince
  8. 2 tsp Queen Natural Brandy Essence
  9. 1/4 cup (60g) glace peaches, chopped finely
  10. 1/4 cup (60g) glace apricots, chopped finely
  11. 1 tsp Queen Natural Orange Extract
  12. 2 tsp Queen Natural Lemon Extract
  13. 1 large egg white, beaten lightly
  14. 1 tablespoon sugar


  1. Step 1

    Grease two 12-hole deep patty pan trays.

  2. Step 2

    Process the flour, custard powder, caster sugar and butter until crumbly. Add the egg yolk and just enough water to make ingredients cling together.

  3. Step 3

    Knead pastry on a lightly floured surface until smooth, wrap in plastic; refrigerate for 30 minutes.

  4. Step 4

    Roll two-thirds of the pastry between sheets of baking paper until 3mm thick. Cut 24 x 7.5cm rounds from pastry, re-rolling as necessary to make 24 rounds. Place rounds into greased trays, reserve the pastry scraps. Refrigerate while preparing the filling.

  5. Step 5

    Combine the fruit mince, brandy, glacé fruits and essences in a bowl.

  6. Step 6

    Preheat oven to 200 degrees C /180 degrees C fan-forced.

  7. Step 7

    Spoon 1 heaped teaspoon of fruit mince into pastry cases. Roll remaining pastry on a floured surface until 3mm thick. Using 4.5cm Christmas-tree and star cutters, cut out 12 trees and 12 stars. Place pastry shapes in centre of tarts. Brush pastry with egg white, sprinkle with sugar.

  8. Step 8

    Bake for about 20 minutes or until browned.