Trading Hours: Tuesday, Thursday to Saturday 7 am - 5 pm. Sunday 10 am - 3 pm (select traders).

Fruit Mince Tartlets


Prep Time: 24 hours

Cook Time: 12 minutes

Total Time: 24 hours 12 minutes

Yield: 8 servings

Cuisine: Dessert

Skill Level: Easy



  • 60g flaked almonds
  • 3 granny smith apples
  • ⅓ cup Verjuice
  • 200g seedless raisins
  • 200g dried apricots
  • 100g dried figs
  • 200g sultanas
  • 250g currants
  • 150g dried cumquat slices
  • 100g candied mixed peel
  • Zest of 1 orange
  • Zest of 1 lemon
  • 200g brown sugar
  • 2 tblspn honey
  • 2 tspn mixed spice
  • 1 tspn nutmeg freshly grated
  • 150ml cumquat liqueur
  • 175g unsalted butter

Tartlet Pastry

  • 150g unsalted butter chilled
  • 225g unbleached plain flour
  • 75g icing sugar
  • 1 free-range egg yolk
  • 2½ tablespoon iced water



  • Preheat the oven to 220°C. Roast the almonds on a baking tray for about 5 minutes, shaking the tray to prevent the nuts from burning. Allow to cool, then chop finely.
  • Peel and coarsely grate the apples, then cover with Verjuice to prevent discolouration. Chop the raisins, apricots, and figs. Combine these in a mixing bowl with the apple and remaining ingredients, except the butter, and mix thoroughly. Cover with plastic film and leave at room temperature for 24 hours, stirring occasionally. The next day, melt the butter and stir it through the fruit mince.
  • To make the pastry, dice the chilled butter. Blend the flours, icing sugar, and diced butter in a food processor until well combined and the mixture resembles breadcrumbs. Add the egg yolk and iced water and, using the pulse button, process until the mixture starts to come together. Shape the pastry into a disc, then wrap it in plastic film and refrigerate for 1 hour.
  • Preheat the oven to 210°C. Roll out the pastry until 3mm thick on a lightly floured bench. Cut rounds of pastry to line the moulds you are using, then cut a corresponding number of stars using a shape cutter (I make 36 tiny tarts in mini-muffin trays). Line the moulds with pastry, then add a spoonful of fruit mince and top with a pastry star. Bake for 12 minutes, then allow cooling in the trays (if you are using larger moulds you will have to bake the tarts for a longer time – the pastry should be golden brown).
  • Serve dusted with icing sugar.



Golden Rooster

  • Eggs

Camberwell Market Fresh Fruit & Veg

  • Orange
  • Lemon
  • Granny smith apples
  • Mixed spice
  • Nutmeg freshly grated

Nick & Sue’s Gourmet Deli or Camberwell Deli

  • Butter
  • Verjuice

Sweeties Fruit & Nuts

  • Almonds flakes
  • Raisins
  • Dried apricots
  • Dried figs
  • Sultanas
  • Currants
  • Dried cumquat slices
  • Candied mixed peel
  • Honey

Supermarket /Liquor Store

  • Cumquat Liqueur
  • Brown sugar
  • Plain flour
  • Icing sugar