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Festive Fruit Tarts
A Lambert Produce Recipe

Festive Fruit Tarts Recipe

Perfect for holiday gatherings, special occasions, or a sweet treat anytime, these tarts are as beautiful as they are delicious.





  • 410g jarred fruit mince
  • 1/2 cup dried cranberries
  • 1 Granny Smith apple, peeled and grated
  • 1/4 cup raspberry jam
  • 2 tsp vanillin sugar
  • 185g butter, chilled and chopped
  • 1/3 cup icing sugar + extra to garnish
  • 2 tsp finely grated orange rind
  • 2 1/4 cups plain flour
  • 1 egg yolk
  • 2 tbsp iced water


1. Combine the fruit mince, cranberries, apple, raspberry jam, and vanillin sugar in a bowl and set the mixture aside.

2. 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.

3. Divide the dough in half and shape it into discs. Cover and refrigerate for 30 minutes.

4. Meanwhile, preheat oven to 180°C/160°C fan forced. Grease two 12-hole round-based patty pans.

5. With a rolling pin, roll out one of the pastry discs between 2 sheets of baking paper until approximately 3mm thick. Then, using a 7cm round cutter, cut 24 rounds 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.

6. Bake for 10-15 minutes or until golden. Cool in pans while you repeat 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.

7. 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.

8. Bake the tarts for 10-12 minutes. Cool in pans for 5 minutes once golden. Transfer to a wire rack and dust with icing sugar before serving.