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Fruit Mince Tarts

Makes between 6 to 12, depending on size of the pies. The Fruit Mince recipe makes heaps, but you can use the leftovers when you make a 2nd batch of pies, or in the Mince Pie Cupcakes


Fruit Mince

  • 500 g Mixed dried fruit
  • 1 Apple grated
  • 50 grams Dates
  • 25 ml boiling water
  • Dash of bicarb
  • 1 tablespoon Marmalade
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Cinnamon
  • 1 teaspoon Mixed Spice
  • 125 ml Port or Sherry
  • 125 Water
  • 65 ml Brandy


  • 1/4 cup Almond Flour
  • 1/2 cup plus 2 tablespoons Coconut Flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon Bicarb soda
  • 1/4 cup Coconut Oil softened
  • 1/4 cup Honey or Maple Syrup
  • 1 Egg
  • 1 teaspoon Vanilla Extract


Fruit Mince

  • Place the dates in a bowl, cover with the boiling water and add the bicarb.
  • Allow to sit for 20 minutes then blend until puréed.
  • Place all the fruit mince ingredients, including the date mixture, into a large saucepan.
  • Bring to the boil over a medium heat, then turn to low and simmer for 1 hour.
  • Blend slightly to combine all the ingredients using a hand mixer.
  • If you are making the mince in advance store in warmed glass jars.
  • Keep in a dark and cool cupboard, shaking occasionally.
  • Can keep for up to 1 month.


  • Combine the dry ingredients in a kitchen blender and process on low until combined.
  • Add the wet ingredients and blend until the dough comes together.
  • Remove dough from the blender and form 2 balls.
  • Flatten each ball into a disc, wrap in plastic and place in the fridge for 30 minutes.
  • Pre-heat the oven to 175C/350F
  • Roll a disc of pastry between 2 pieces of baking paper (this prevents the pastry sticking to the rolling pin).
  • Cut out circles to fit inside your pie cases and cut stars for the tops.
  • ** I used cute little fluted pie tins and used an egg ring as my pastry cutter. You could also use a pie or cupcake tin. The choice of tin will depend on the number of pies you are able to make**
  • Grease the pie tins and place the the cut circles in the tin. Press the pastry into the tin, pressing together any cracks or tears.
  • Pierce the bottom of the pastry 4-5 times.
  • Place in the oven for 7 minutes.
  • Remove and use immediately.
  • Fill the pie crusts with fruit mince and top with the star cut pastry.
  • Bake for a further 12 minutes.
  • Remove from the oven and allow to cool.
  • Keep in an airtight container.