Combine the dried fruit, apple, brandy or orange juice, sugar, marmalade and mixed spice in a large bowl. Cover and store in the fridge, stirring occasionally, for 1-2 days.
To make the pastry, place the flour, almond meal, icing sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and process until pastry just comes together. Turn onto a work surface dusted with flour and lightly knead until just smooth. Cover with plastic wrap and place in the fridge for 30 mins to rest.
Reserve one-quarter of the dough. Roll out the remaining dough on a lightly dusted work surface to a 3mm-thick rectangle. Line an 11cm x 30cm rectangular fluted tart pan with removable base with the pastry and trim the edges. Place in the fridge for 30 mins to rest.
Preheat oven to 200°C. Place the pastry case on a baking tray. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove the paper and weights or rice. Bake for a further 10 mins or until light golden.
Reduce oven to 180°C. Spoon the fruit mince into the tart and smooth the surface. Roll reserved pastry on a lightly floured surface. Use star cutters to cut stars from the pastry. Place over the fruit mince. Bake for a further 15 mins or until pastry stars are light golden.
Serve the tart warm or at room temperature with ice-cream or brandy custard.