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Close up view of mincemeat tart on its side.
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5 from 1 vote

Mincemeat tarts

These traditional mincemeat tarts are have just five ingredients, are surprisingly easy to make and are so much better than store bought!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert, Snack
Cuisine: Australian
Keyword: christmas tarts, fruit tart, mince tarts


  • mini or regular sized muffin tins
  • Round and star cookie cutters


  • 1 jar (14oz/ 410gms ) pre-made fruit mince
  • 1 cup (150gms) plain flour or all purpose flour
  • 1 cup (135 gms) wholemeal flour
  • 1 stick plus one tablespoon (125gms) unsalted butter
  • ¼ cup (60gms) icing sugar or powdered sugar
  • approx. 4 tablespoons cold water
  • extra butter for greasing muffin tins
  • extra icing sugar or powdered sugar to decorate


  • Pre-heat the oven to 355°F (180°C). Grease the mini muffin tins
  • Sift the flour and sugar together. Add the butter and rub to form a bread crumb consistency.
  • Add the water and mix until a dough forms. Turn onto a lightly floured surface and lightly kneed until dough becomes smooth.
  • Roll the pastry out until its about ½ cm thick, Cut out circle cookie cutter shapes for the bases and start shapes for the lids. The base should fit nicely in the greased muffin tin to form a shallow dish.
  • Add about a teaspoon of mincemeat into each tart and put a star on top for the lid. Do not over fill or they will bubble over and become sticky.
  • Bake in the oven until golden brown, about ten to fifteen minutes.
  • Once done remove from oven and allow to cool completely.
  • Dust with icing sugar if desired or gobble them up as they are.


This recipe was made in a fan forced oven at sea level.  All oven can vary, so adjust them temperature and baking time as needed for your oven and location.