Fruit Mince Tarts

5 from 2 votes

These mini fruit mince tarts are the perfect festive treat: flaky pastry, sweet spiced fruit mince, ready in under 20 minutes. Ideal for Christmas baking or gifting.

Prep Time5

Cook Time12

Total Time17

Course: Dessert

Cuisine: Western

Keyword: fruit mince tarts

Servings:

Calories: 18kcal

Author: Adrianne

Ingredients

butter unsalted
2 cups fruit mince Note 1
4 sheets shortcrust pastry Note 2

To serve

icing sugar sifted

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Shortcrust pastry: remove the pastry from the freezer so that it can thaw and be soft when we are ready to use it.
Patty pans: grease 2 x 12 cup patty pan tins with unsalted butter then set aside.
Pastry: working one sheet at a time, place the shortcrust pastry onto a clean, dry cutting board and use a 6.5 cm (2.5 inches) cookie cutter to cut 24 round circles to be used for the tart cases. Place the cut pastry onto the top of the patty pan tin in one step (for all 24) and then return and gently use your fingers to push the cut pastry into the pan.
Filling: use a mini cookie scoop to spoon the fruit mince into the raw pastry and repeat for all 24 tarts.
Stars: use star shaped cookie cutters to cut stars from the leftover pastry sheets. Place these on top of the filled tarts and push down at the edges to seal these with the pastry bases.
Oven bake: place both patty pan tins into the oven on the middle shelf (side by side longways) and cook the tarts for 12 to 14 minutes. Once cooked, use oven mitts to remove the patty pan tins from the oven and place them onto a cooling rack.
To serve: dust the fruit mince tarts with icing sugar (using a small sieve). Plate them with red ribbon and Christmas figurines. Option to serve warm with ice-cream or dolloped cream.

Video

Notes

Note 1 - Fruit mince: I use my fruit mince recipe for these tarts. It can be made in advance and then the tarts need minimal time to be brought together when you want to make them.
Note 2 - Shortcrust pastry: the pastry needs to be thawed so that it is soft and flexible to work with. If it is too firm it will crack when you try and cut it. You can take out a few sheets from the packet and then keep the rest in the fridge till you know that you have enough on hand if you like.
Note 3 - Nutrition: the kcal info for this recipe is slightly off. It didn't like the ingredients listed so think is this as a 'festive kcal recipe' and enjoy!

Nutrition