Peach and fruit mince tarts

These classic traditional fruit mince pies get a contemporary revival with chopped fresh peaches. The little ones can help by cutting out the stars.

  • 30 mins preparation
  • 25 mins cooking
  • Makes 24 Item
  • Print


Peach and fruit mince tarts
  • 1 cup sultanas
  • 3/4 cup raisins
  • 2 tablespoon mixed peel
  • 1/4 cup brandy
  • 1/2 teaspoon mixed spice
  • 30 gram butter
  • 1/2 cup firmly packed brown sugar
  • 2 1/2 cup plain flour
  • 1/2 cup icing sugar, plus extra, to dust
  • 180 gram cold butter, chopped
  • 2 medium ripe peaches


Peach and fruit mince tarts
  • 1
    Process fruit, brandy and mixed spice until chopped coarsely. Transfer to a medium bowl. Melt butter and sugar in a small saucepan; add to fruit mixture. Mix well.
  • 2
    Preheat oven to 180°C/160°C fan-forced. Lightly grease 2 x 12-hole round-based patty pan trays. Sift flour and icing sugar into a medium bowl. Rub in chopped butter to make crumbs. Add 3-4 tablespoons iced water. Using a round-bladed knife, mix ingredients until combined. Roll pastry between sheets of baking paper until 5mm thick. Using a 7cm round pastry cutter, cut pastry into 24 rounds. Line prepared trays with pastry rounds. Gently re-roll remaining pastry until 3mm thick. Transfer pastry (with paper) to a baking tray. Place pastry-lined trays and rolled pastry in the fridge for 80 minutes to rest.
  • 3
    Meanwhile, score a little cross into the skin of each peach. Place peaches in a heatproof bowl. Cover with boiling water. Stand for 2 minutes or until skin begins to loosen. Drain. Remove skin and stones. Chop flesh; add to fruit mixture. Divide mixture evenly among pastry cases. Using a 4cm star pastry cutter, cut remaining pastry into 24 stars. Place a star on each tart. Bake for 20-25 minutes or until pastry is golden. Cool on wire racks. Serve dusted with extra icing sugar.


Makes 24 Make ahead: Make pastry. Shape into a disc. Wrap tightly; freeze for up to 1 month.