Christmas Star Tarts


Christmas Star Tarts


225g Edmonds plain white flour
75g (1/2 cup) Edmonds self-raising flour
1/3 cup icing sugar, plus extra to dust
150g unsalted butter, chilled
1 egg yolk
410g jar or packet of fruit mince

Recipe by: Trudi Nelson
Publication: Fresh in the Kitchen (Nov 2010)
Recipe ID: 100467


To help you get into the festive spirit, we have a delicious and easy Christmas Mince Tart recipe. And boy, do these look cute bundled up in tissue and tinsel as a homemade Christmas gift.

For more recipes by Trudi Nelson, go to


Place both flours and icing sugar in the bowl of a food processor with a pinch of salt. Cut butter into cubes, add to the bowl and process until the mixture resembles fine breadcrumbs. Add egg yolk and two tablespoons cold water and process until the mixture comes together to form a smooth ball (you may need to add a little more water but do it 1/2 tablespoon at a time). Wrap pastry in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180°C and grease a 24-hole patty pan.

Roll out the pastry on a lightly floured surface and use a 7cm round pastry cutter to cut out circles from the pastry. Carefully press the circles into the base of the pans. Fill each with the fruit mince. Use a star shaped or any cute shape cutter to cut lids from the pastry.

Brush the underside of shaped lids with water and place onto the fruit mince.

Bake tarts for 20-25 minutes until the pastry is cooked through and light golden in colour.

Allow to cool slightly, then transfer to a wire rack to cool completely. Dust with icing sugar before packaging.



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