Fruity Mince Tarts

These Fruity Mince Tarts are a flavourful festive treat! Sweet, buttery shortcrust pastry is filled with a rich mixture of raisins, currants, sultanas, candied peel, and a blend of warming spices, all soaked in brandy and citrus zest. Topped with a delicate pastry star and baked until golden, these tarts are perfect for holiday gatherings or as a delicious homemade gift.

Prep Time: 24 hours
Cook Time: 30 minutes
Serves: 12
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

2 (435g packets) Carême Vanilla Bean Sweet Shortcrust Pastry, defrosted
240g cored & grated apple (Granny Smith)
120g melted unsalted butter
180g raisins
120g sultanas
120g currants
120g candied mixed peel
120g dried cranberries (optional)
180g soft dark brown sugar
Grated zest & juice 1 orange
Grated zest & juice 1 lemon
40g slivered almonds
2 teaspoon mixed ground spice
½ teaspoon cinnamon
Pinch nutmeg grated
3 tablespoons brandy

Method

In a large mixing bowl, combine apple, all dried and candied fruit, sugar, citrus zest & juice, almonds, spices, and brandy. Mix thoroughly.
Cover bowl with a clean cloth and leave in a cool place overnight to allow flavours to mingle. If not using straight away pack in a clean, dry container and store in the fridge for up to two months.
Preheat oven to 180°C (160°C fan-forced).
Working with one packet of pastry at a time, use an 8 cm cutter to cut 12 circles. Gently press into the tart/muffin tin. Chill lined tins in the fridge for 10–15 min to reduce shrinkage. Re-roll pastry trim and cut 12 stars.
Spoon a generous portion of fruit mince into each pastry shell (about 1 tablespoon). Top each with a pastry star.
Place tin on a middle rack and bake for 15 min, or until pastry is golden brown and filling is slightly bubbling.
Remove from oven, allow to cool briefly then dust with icing sugar.