Recipe

Christmas fruit tart

This is an alternative to the little Christmas mince pies many people make at Christmas time. It takes a fraction of the time to make, and a slice for dessert is just perfect!

Nov 22, 2018 12:01am

By Nici Wickes

20 mins preparation
35 mins cooking
30 mins marinating
Makes 2

Ingredients

2 sheets (or 500g) sweet shortcrust pastry
1 1/2 cup fruit mince (recipe below)
egg for egg wash
icing sugar to dust

Fruit mince

zest of 1 lemon and 1 orange (if they are small, use 2 of each) and juice of both
1 cup brown sugar
2 large granny smith apples, peeled and grated
1 teaspoon each cinnamon, mixed spice, nutmeg, ground cloves and salt
2 cup mixed dried fruit
1 cup each sultanas and raisins
1/2 cup currants
1/4 cup brandy

Method

1

Set oven to 180°C bake (not fan) and place an oven tray in to heat. Line two 15cm, or similar, tins with baking paper.
2

Roll the pastry out to fit your tins and gently press the pastry into the tins, creating sides that are 1-2cm thick. Prick all over with a fork and chill for 30 minutes. Save any leftover pastry trimmings, re-roll and use pastry cutters to make into Christmas shapes, such as stars, hearts and Christmas trees.
3

Evenly spread about ½-¾ cup of fruit mince over the chilled pastry. Decorate with pastry shapes and brush these with egg wash. Place on the preheated oven tray and bake for about 30-35 minutes, until the pastry rim is quite brown. Leave in the tin until cool and then gently remove.
4

Dust with icing sugar to serve.

Fruit mince

5

Place all of the ingredients except half of the dried fruits in food processor and process so the apple is integrated.
6

Add in the remaining dried fruit and briefly process again, making sure it doesn’t go too mushy.
7

Store in sealed, sterilised jars in the fridge until needed. It will keep for a few years!