• Fig and pear fruit mince cinnamon tarts (Petrina Tinslay)Source: Petrina Tinslay

Nothing says Christmas more than the smell of dried fruit, brandy and sweet spices. These delicious little tarts can be made in round base patty pans or a selection of decorative, vintage tins.






Skill level

Average: 5 (2 votes)


  • 1⅓ cups plain flour
  • ⅓ cup icing sugar
  • 125 g butter, diced
  • ½ tsp ground cinnamon
  • pinch of salt
  • 1 egg yolk
  • fig and pear fruit mince
  • icing sugar, for dusting

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 1 hour

Combine the flour, icing sugar, butter, cinnamon and salt in the bowl of a food processor. Process until combined and looks like fresh breadcrumbs.

Add the egg yolk and pulse until it comes together into a ball.

Remove the processor and shape into a disc, wrap in plastic and refrigerate for 1 hour.

Preheat the oven to 200ºC (400ºF). Remove the pastry from the refrigerator and roll out between floured baking paper to 3 mm thickness.

Using a cutter slightly larger than the tins you are using cut out the pastry. Use a palate knife to gently lift the pastry into the tins, press into the tins and trim if necessary.

Place heaped teaspoons of fruit mince into the pastry and cut a smaller decorative piece to top the pies.

Bake in the hot oven for 8–10 minutes or until the pastry is golden, this will depend on the size tins you decide to use.

Serve warm or cold sprinkled with icing sugar. Store in an airtight container for up to 2 weeks.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.