The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fruit mince tarts

The longer the fruit mince mixture soaks, the better the flavour, but 24 hours will do the trick.

You'll need

1 quantity sweet pastry For brushing: eggwash For dusting: demerara sugar For dusting: icing sugar (optional)   Fruit mince filling 280 gm brown sugar 200 gm raisins 2 Granny Smith apples, coarsely grated 100 gm butter, melted 100 ml muscat 100 gm each currants and dried sour cherries 100 gm each glace figs and fresh dates, finely chopped 70 gm candied orange peel, finely chopped 40 gm cedro, finely chopped Finely grated rind and juice of 1 orange 1 tsp ground cinnamon ½ tsp each finely grated nutmeg, ground cloves and ground ginger


  • 01
  • For fruit mince filling, combine ingredients in a large bowl, mix well to combine, transfer to a sterile container and refrigerate for at least 24 hours and up to 8 weeks.
  • 02
  • Preheat oven to 180C. Roll out pastry on a lightly floured surface to 3mm thick, cut 18 10.5cm-diameter rounds and then line 18 125ml muffin tins. Spoon in fruit mince filling to 5mm below rims, set aside in refrigerator.
  • 03
  • Re-roll scraps, place pastry on a tray lined with baking paper and refrigerate to rest (30 minutes). Cut nine 7cm-diameter rounds, then cut a star shape from centre of each round with a star cutter. Place a star in centre of half the tarts. Place a round on top of remaining tarts, pressing edges to seal and trimming edges. Brush pastry lightly with eggwash, scatter with demerara sugar and bake until filling is bubbling and pastry is dark golden (15-20 minutes). Cool in tins, then store in an airtight container until required. Tarts will keep for 1 week. Dust with icing sugar before serving.

At A Glance

  • Serves 18 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 18 people

Featured in

Dec 2010

You might also like...

Tempered chocolate


Armando Percuoco: Linguine Napoletana

Trenette with pesto


Dhal with coriander and fried onion

Broad bean puree with chorizo


Pork and white beans

Italian meringue


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.