Christmas Mince Tarts by Rick Grant

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Makes 24


  • 250 g raisins
  • 250 g sultanas
  • 250 g currants
  • 75 g mixed peel (optional)
  • 300 g Granny Smith apples, peeled and finely chopped
  • 1 tablespoon gluten-free good quality marmalade
  • 100 g butter or Nuttelex
  • grated rind of ½ orange
  • grated rind of ½ lemon
  • ½ teaspoon cinnamon
  • pinch allspice
  • pinch nutmeg
  • 230 g brown sugar
  • 250 ml brandy
  • 1 packet of ‘The Pastry Pantry’ gluten-free sweet shortcrust pastry sheets (3 sheets per pack)
  • 1 egg, lightly beaten
  • white sugar, for dusting


  1. Ideally, prepare the fruit a month in advance before making the tarts.  Place all the fruit, marmalade and the butter or Nuttelex in the bowl of a food processor. Pulse for a few seconds until the fruit and butter have combined.
  2. Remove to a large mixing bowl and add the rind and spices. Mix well to combine. Dissolve the sugar in the brandy and pour over the fruit mixture.  Cover and allow to stand overnight in the fridge.
  3. The next day remove from the fridge and stir the mixture again.  Place the mixture in clean, heat sterilised jars for at least 4 weeks before using.
  4. To make the tarts, preheat an oven to 170ºC/150ºC fan-forced and grease 2 x 12-hole muffin trays. Lightly sprinkle some fine rice flour over the tin and invert tin over the sink to remove unused flour.
  5. Thaw the pastry sheets according to packet instructions. With a cutter, cut out the bases of the tarts and carefully push into the tins.
  6. Fill each tart with mince, ensuring no more than three-quarters full.
  7. Cut tops or star shapes to cover. Lightly brush tops with beaten egg and then sprinkle with white sugar.
  8. Place the muffin tin onto a baking tray and bake in the oven for 13–15 minutes until tops are just golden.
  9. Remove from the oven and allow to cool in the tins before removing and place on a wire rack to cool completely.
  10. Serve the tarts on a serving tray or serve warm with some whipped cream on the side.

Nutritional Analysis

Per serve: fat 9.1 g, saturated fat 3.8 g, protein 3 g, carbohydrate 35.7 g, sodium 155 mg, energy 1289 kJ (308 Cal), GI high


Rick Grant Cooking CollectionRecipe taken from The Gluten-Free Cooking Collection by Rick Grant.

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You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.