Fruit Mince Tarts

  • Preparation: 30’
  • Cooking: 120’
  • Total time: 150’


  • tropical fruit chutney
  • 174g mango
  • 130g banana
  • 420g pineapple
  • 116g dried apricots
  • 35g sultanas
  • 435g brown sugar
  • 58 ml orange juice
  • 2.5g gingerbread spice
  • 14ml vinegar
  • shortbread pastry
  • vegetable oil spray, for greasing
  • 450g plain flour, plus extra for dusting
  • 250g unsalted butter
  • 150g caster sugar
  • 52g small whole egg
  • 25ml water

Step 1

To make the Fruit Mince Chutney, dice the fresh and dried fruit to approximately 8mm size pieces.

Step 2

Insert the StirAssist and add all the ingredients into the bowl. Select 90˚C/ 70 minutes and STIR SPEED 1

Step 3

At the end of the cooking time, spoon prepared chutney into a bowl and cover with plastic wrap, touching the surface. Allow to cool. You can store this in an airtight container in the fridge for up to 1 week before using.

Step 4

To make the pastry, grease individual brioche moulds (60mm D x 23mm H) with vegetable oil spray.

Step 5

Add the sifted flour and butter into the bowl of a KitchenAid Stand Mixer fitted with a paddle attachment. Mix on SPEED 2 until ot forms a crumb. It is important that you do not overmix at this stage.

Step 6

Combine the sugar, water and eggs in a bowl and add to the crumb mixture. Mix until a smooth dough is just formed, being careful to not over mix.

Step 7

Press the shortbread into an even, flat disc and cover in plastic wrap. Allow to rest in the fridge for at least one hour.

Step 8

Remove the chilled dough from the fridge and lightly dust the bench surface with flour.

Step 9

When the dough has firmed up, roll the pastry out to a 3mm thickness and cut 30 x 80 mm discs for the base.

Step 10

Press the discs into each of the greased moulds and fill with the cooled fruit chutney.

Step 11

Roll the remaining pastry to a 3mm thickness and cut tops for the tarts by using a 60mm round cutter. Place the cut pastry disc directly on top of the chutney and press the edges together to remove the excess pastry.

Step 12

With a small knife puncture a small hole in the top of the pastry.

Step 13

Roll additional pastry to a 2mm thickness and with a holly cutter, cut three holly leaves per tart. Using a brush, place a small amount of water on top of the tarts to adhere each holly leaf.

Step 14

Create three small holly berries per tart with the leftover pastry and place in the middle of the tart. Bake at 200˚C for approximately 8 minutes

Step 15

Remove from the moulds and store in an airtight container at room temperature.