Combine the fruit mince, cranberries, apple, rapberry jam and vanillin sugar in a bowl and set mixture aside.
Place butter, icing sugar, orange rind and flour into a food processor and process until the mixture resembles breadcrumbs. Then, add the egg yolk and 1 tbsp of the iced water (add more if necessary). Process until a dough forms. Divide the dough in half and shape into discs. Cover and refrigerate for 30 minutes.
Meanwhile, preheat oven to 180°c/160°c fan forced. Grease two 12 hole round based patty pans. With a rolling pin, roll out 1 of the pastry discs between 2 sheets of baking paper until approx. 3mm thick. Then, using a 7cm round cutter, cut 24 round of dough, making sure to re-combine your dough scraps. Press rounds into the holes in the pre-prepared pans. Then, use a fork to prick the pastry cases.
Bake for 10-15 minutes or until golden. Cool in pans while you repeating the rolling process with the second disc of dough. This time, use a 4.5cm star shaped cutter to cut 24 stars from the dough.
Now it's time to spoon the fruit mince mixture into the pastry cases. Compress the mixture with the back of your spoon. Next, top each tart with your pastry stars, making sure to press the edges down to seal.
Bake tart's for 10-12 minutes. Cool in pans for 5 minutes once golden. Transfer to a wire rack and dust with sugar before serving.