Mini Fruit Mince Tarts

PREP: 1 HR 30 MIN | COOK: 25 MIN | MAKES: 24

What you’ll need…

Fruit Mince 

½ cup finely grated Granny Smith apple 

1 cup Sunbeam Mixed Frui 

¼ cup Sunbeam Slivered Almonds  

25g unsalted butter, melted  

½ cup brown sugar  

¼ cup freshly squeezed orange juice  


Spiced Shortcrust Pastry 

250g plain flour 

½ teaspoon ground ginger  

¼ teaspoon cinnamon  

125g unsalted butter, chilled and chopped 

2 tablespoon caster sugar  

1 egg 

1 tablespoon chilled water  


Milk, for brushing 


To make the fruit mince filling, add all ingredients to a large bowl, mix well, cover and allow to soak for at least 1 hour.  

To make the pastry, add the flour, ginger, cinnamon, butter and sugar into a food processor and blitz until the mixture resembles breadcrumbs. Whisk the egg and chilled water together in a small bowl, then slowly add to the food processor while it’s running until the mixture comes together into a dough. Remove from the food processor and shape into a disc. Wrap in cling wrap and place into the fridge to chill for at least 2 hours, or overnight.  

Preheat oven to 160℃. 

Remove from the pastry from the fridge and roll out to a thin 0.3mm dough. Cut into 7cm circles using a cookie cutter or other round object, then place into lightly greased mini muffin tins (30ml capacity). Scoop the fruit mince between the pastry cases. Cut stars from the remaining pastry and place on top of each fruit pie. Brush with milk. 

Place into the oven and bake for 25 minutes until golden brown. Remove and place onto wire racks to cool.