Fruit Mince Pies with pineapple tart pastry

Fruit Mince Pies (makes ~15)

Fruit mince

  • 75 g sultanas

  • 75 g raisins

  • 50 g dried currants

  • 50 g mixed peel

  • 25 g dried apricots, chopped

  • 25 g dried figs, chopped

  • 50 g marmalade

  • 50 g brandy

  • 32 g brown sugar

  • 12 g unsalted butter

  • 10 g honey

  • 1.5 g mixed spice

  • 0.75 g ground nutmeg

  • 0.75 g fresh minced ginger

  • 1 g ground cinnamon

Method (short):

  1. Combine all dried fruit in a bowl.

  2. Boil marmalade, brandy, sugar, butter & honey; remove from heat and stir in spices.

  3. Pour over fruit, mix well, cover and refrigerate at least 2 weeks (3 months ideal).

Pineapple tart pastry 

  • 25 g milk powder

  • 175 g plain flour

  • 20 g cornflour

  • 32 g icing sugar, sifted

  • Pinch fine salt

  • 125 g salted butter, softened

  • 1 egg yolk

Method (short):

  1. Mix dry ingredients.

  2. Add butter; mix until sandy.

  3. Add yolk and mix until soft dough forms. Rest wrapped at room temp.

Assemble & bake 

  1. Preheat oven to 180°C and line trays.

  2. Portion fruit mince and dough into 25 g pieces.

  3. Flatten dough, enclose fruit mince, seal and shape (mould if using).

  4. Eggwash and bake 15–17 minutes until golden. Cool before storing.

Raymond Tan