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!

By Nici Wickes
  • 20 mins preparation
  • 35 mins cooking
  • 30 mins marinating
  • Makes 2
  • Print


  • 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


  • 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!


Wrapped in cellophane, these make a beautiful gift for friends!

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