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Fruit Mince Tarts

Homemade fruit mince tarts are worth the effort. This pastry is crumbly and just sweet enough. Fill tarts with Cornersmith fruit mince, or use your own family recipe. Don’t forget to leave one for Santa!

Makes 12 tarts


  • Fruit mince

250 g pitted prunes, chopped

150 g diced apples

150ml orange juice and zest of 2 oranges

150g sultanas

150g currants

150g figs, chopped

1/4 cup brown sugar

1/4 cup brandy or rum (or to taste)

1 tbs cocoa

1 tsp ground cloves

1/2 tbs ground cinnamon

1 1/2tsp all spice

1 1/2 tsp ground ginger

1 1/2 tsp ground black pepper

Sweet Short crust pastry

357g plain flour

2 tbs icing sugar, sifted

150g cold salted butter, cut into 1cm cubes

1 egg, lightly beaten

1/4 cup iced water


In a pot combine chopped prunes, fig, diced apple and orange juice. Cover and simmer on a low heat until very soft. Turn heat off and blend all ingredients to a smooth paste. Add all the remaining ingredients except for brandy. Cook on a low to medium heat until all fruit is soft. If the mixture dries out loosen with little water or more orange juice. The consistency should remain thick and paste like.

Turn off the heat and add brandy.

Carefully spoon fruit mince into clean jars, wipe rim with clean paper towel and seal immediately.

Allow fruit mince to cool on the bench and store in the fridge for 6 months.

To make the pastry:

Preheat oven to 180 degrees. Grease 12 x 6.5 cm loose tartlet cases.

Make sweet shortcrust pastry: combine flour and sugar in a medium bowl. Using fingers rub butter through flour mixture until it resembles coarse sand.

Turn flour mixture on to work bench and make a well in the centre. Gradually add egg and water and combine gently. When mixture has formed a smooth ball place in a bowl, cover well and refrigerate for 30 minutes.

Reserve one third of the pastry to make stars. Roll remaining pastry onto a lightly floured surface and cut 12 x 8 cm rounds from pastry. Gently lower the pastry into tart cases. Add about 1 tablespoon of fruit mince in the case.

Roll remaining pastry on to floured surface. Using 7cm star cutter, cut stars from pastry. Place pastry stars on top of each tart and gently press to secure. Brush tops of stars with egg wash and bake tarts for 20 minutes. Remove from tin and cool on a wire rack.