We've made a large fruit mince tart instead of individual tarts to feed a crowd, and also to up the filling-to-pastry ratio - since we eat fruit mince only once a year, we prefer more to less. But feel free to opt for smaller versions if you like. The tart can be made a few days ahead and stored in an airtight container. If you have leftover fruit mince, try folding it through slightly softened vanilla or chocolate ice-cream - it's amazing. Start this recipe at least a day ahead to soak the fruit.
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