Xmas Fruit Tarts


Christmas Fruit Tarts (by Aaron Brunet)

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Makes: 12       
Prep time: 60  mins     
Cook time: 10 mins



To make the pastry, first preheat the oven to 160 with the fan on. Place the cashews, oatmeal, lemon zest and salt in a food processor and run till the nuts are finely ground.

Warm the honey and lemon juice gently in a small pot till the honey is dissolved, then add to the running food processor till the mixture clumps up into a ball. Remove and chill in freezer for 15 minutes to firm up.

Roll the pastry out between two sheets of baking paper (sprinkled with a little oatmeal to stop it sticking) till it is about 4mm thick. Cut little circles of baking paper to fit the bottoms of a texas muffin pan, then use a slightly wider glass or cup to cut circles of pastry and fit them in so they wrap up the sides a little. Use a smaller round cutter to make circles which you can then cut into neat star shapes for on top.

Bake for around 6 - 9 minutes till the edges of the pastry are lightly browned, then remove from oven, allowing them to cool and firm up before removing from their pans.

To make the fruit mince, place all ingredients in a food processor and run for a minute or so till the mixture is nicely broken up and just starting to clump together.

Place a decent spoonful of fruit mince in each tart case then top with a pastry star.





  • 150g raw cashew nuts (1 C)
  • 130g fine oatmeal (1 1/4 C)
  • zest of a lemon, finely grated
  • 100g creamed clover honey (1/4 C)
  • 2 Tbsp lemon juice
  • 1/4 tsp salt


Fruit mince:

  • 100g dates
  • 100g raisins
  • 100g currants
  • 20g orange zest
  • 80ml orange juice (1/3 C)
  • 1 tsp almond essence
  • 1 tsp vanilla essence
  • 35g pinenuts
  • 1/2 tsp freshly ground cinnamon
  • 1/2 tsp freshly ground cloves
  • 1/4 tsp freshly ground nutmeg
  • 2 tsp rum or brandy (optional)
  • 2 tsp ground almond
  • 1/2 tsp miso paste (or 1/4 tsp salt)