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


  1. 475g jar fruit mince

  2. 2 tsp Natural Brandy Essence (can be substituted with actual brandy OR vanilla extract depending on preference)

  3. 1/4 cup (60g) glace peaches, chopped finely

  4. 1/4 cup (60g) glace apricots, chopped finely

  5. 1 teaspoon fresh orange zest (from about half an orange)

  6. 2 tsp Queen Natural Lemon Extract

  7. 1 large egg white, beaten lightly

  8. 1 tablespoon sugar

Method - Pastry

  1. 1

    Grease two 12-hole deep patty pan trays.

  2. 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. 3

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

  4. 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.

Method - Filling

  1. 1

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

  2. 2

    Preheat oven to 180C (fan forced).

  3. 3

    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.

  4. 4

    Bake for about 20 minutes or until browned.

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