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For the ultimate Christmas dessert, give this fruit mince tart recipe a go. The buttery pastry with the sweet filling is simply a match made in heaven. Plus, it's so simple to cook!

  • Serves6
  • Cook time35 minutes
  • Prep time30 minutes, (+ 2 days soaking & 1 hour resting time)
Fruit mince tart


  • 3 cups (480g) mixed dried fruit
  • 1 Granny Smith apple, peeled, cored, coarsely grated
  • 1/2 cup (125ml) brandy or orange juice
  • 1/4 cup (55g) brown sugar
  • 1/4 cup (85g) orange marmalade
  • 1 tsp mixed spice
  • Coles Brand Vanilla or Salted Caramel Ice Cream or brandy custard, to serve


  • 1 cup (150g) plain flour
  • 1/2 cup (60g) almond meal
  • 1/3 cup (55g) icing sugar mixture
  • 125g chilled butter, coarsely chopped
  • 1 Coles Brand Australian Free Range Egg yolk

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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.
  4. Step 4

    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.
  5. Step 5

    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.
  6. Step 6

    Serve the tart warm or at room temperature with ice-cream or brandy custard.