This recipe for Fruit Mince Tarts is so easy to make and perfect for anything Christmassy you have coming up.
Pop some Fruit Mince Tarts into school lunchboxes instead of a muffin or something pre-packaged or take a plate of these to work in the lead up to Christmas and everyone will be crowding around your desk during their coffee break!
Fruit Mince Tarts can be very easy to make especially if you grab a jar of fruit mince from the supermarket rather than making it from scratch.
The pastry is buttery and melt in your mouth, and you will find it hard to stop at one!
Looking for more Christmas Recipe Inspiration? Here’s a bunch of recipes you might like to try …
- Chocolate Ripple Christmas Wreath
- Quick and Easy Fruit Mince Tarts
- Gingerbread Reindeer
- Christmas Fruit Mince Cupcakes
Ingredients (makes 8 Small tarts)
- 2 cups Plain flour
- 2 Tbsp Custard powder
- 1/3 cup Caster sugar
- 185g Cold unsalted butter, cubed
- 1 Egg yolk
- 1-2 Tbsp Cold water
- 1 Egg white lightly whisked
- 1 Jar Fruit mince
- 5 Dried apricots, finely diced
- 2 Tbsp Currants/raisins
- Icing sugar to dust
- Pre heat the oven to 180 degrees, and lightly spray 8 small tart pans. In a large bowl, sift the flour and custard powder. Add in the sugar, and stir to combine.
- Using your fingertips, rub in the butter until completely incorporated, then add in the water and egg yolk, and work to make a pliable dough. Knead lightly, and then wrap in glad wrap tightly and put into the fridge for 30 minutes While in the fridge, mix the jar of fruit mince, apricots and currants/raisins together and set aside
- Remove the pastry from the fridge and roll between 2 sheets of baking paper until around 4mm thick. Using a cutter or something round that will make circles big enough to fit in your tart pans, make 8 circles from the dough. I used an extra-large coffee cup to do this step. You may need to re combine the dough and roll out again to get all the circles made. Using a small star cutter, cut 8 stars from the pastry too, and set aside
- Ease the pastry rounds into the tart tins, and lightly press around the sides and the base. Cut any overhanging pastry. Place an even amount of mince filling into each tart tin, and top with a pastry star. Brush the tops and edges with the beaten egg white.
- Place into the oven for 25 minutes or until golden brown. Allow to cool & dust with icing sugar