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Burnt-butter fruit mince tartlets

Australian Gourmet Traveller recipe for burnt butter fruit mince tartlets.

By Emma Knowles
  • 40 mins preparation
  • 30 mins cooking plus making fruit mixture, chilling, resting, cooling
  • Serves 18
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Burnt butter fruit mince tartlets


  • 130 gm cold butter, coarsely chopped
  • 900 gm dark fruit mixture
  • 400 gm brown sugar
  • 3 Granny Smith apples, coarsely grated
  • Finely grated rind and juice of 1 orange
  • 1½ tsp ground cinnamon
  • ¾ tsp finely grated nutmeg
  • ½ tsp each ground cloves and ground ginger
  • For brushing: lightly beaten egg
  • For dusting: pure icing sugar
Burnt butter pastry
  • 400 gm cold butter, coarsely chopped
  • 625 gm plain flour
  • 150 gm brown sugar
  • 11 egg yolks


  • 1
    For burnt butter pastry, cook butter in a saucepan over medium-high heat, stirring occasionally, until nut-brown (4-5 minutes), then remove from heat. Refrigerate, stirring occasionally, until solid (1 hour). Combine flour, sugar and a pinch of salt in a food processor. Coarsely chop burnt butter, add to flour mixture and process until mixture is sandy in texture, then add yolks and process to combine. Turn onto a work surface, bring together with the heel of your hand, form into a flat disc, wrap in plastic wrap and refrigerate to rest (1 hour). (Depending on the capacity of your food processor, it may be easier to make the pastry in 2 batches.)
  • 2
    Meanwhile, preheat oven to 180C. Cook butter in a saucepan over medium-high heat, stirring occasionally, until nut-brown (2-3 minutes), remove from heat and cool slightly, then combine in a bowl with dark fruit mixture, brown sugar, apple, orange rind and juice and spices, mixing well. Set aside.
  • 3
    Roll out pastry on a lightly floured surface to 3mm thick, cut out eighteen 12cm-diameter rounds and line eighteen 80ml muffin moulds, then brush edges with eggwash. Divide fruit mixture among pastry cases, filling to 5mm below rims (there may be a little fruit mixture left over). Re-roll pastry scraps, cut out eighteen 8cm-diameter rounds and cut a small hole in the centre of each. Place a round over each pastry case, press edges to seal then trim excess pastry. Brush tops with eggwash and bake, turning trays occasionally, until golden (15-20 minutes). Cool for 30 minutes in moulds, then run a small knife around sides of moulds, carefully remove and cool completely on a wire rack. Serve dusted with icing sugar. Tartlets will keep stored in an airtight container for 3 days.