Name: Tutti frutti Christmas pies
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: Makes 18-24
Cuisine: British
Ingredients: 50g ready-to-eat dried apricot finely chopped; 25g pecan finely chopped; 30g pitted dried date finely chopped; 50g sweetened dried cranberries roughly chopped; 2 medium Granny Smiths peeled, cored and very finely chopped or grated; 50g light brown sugar; 1 tsp ground cinnamon; 25g butter melted and cooled; 2 tbsp cherry brandy or orange juice; 250g plain flour; 40g icing sugar; 125g butter; 150g white marzipan; icing sugar or caster sugar for spinkling

Home
Recipes
Tutti frutti Christmas pies

Tutti frutti Christmas pies

Valerie Barrett

Save recipe

Makes 18-24

Easy

Prep: 45 mins

Cook: 15 mins

Plus soaking

0 reviews

loading...

If you're not a fan of traditional mince pies or just fancy something different, try these with dates, apricots, cranberries and apple

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cheese with pickled pear salad

A star rating of 4 out of 5.1 rating

Brandy butter ice cream

A star rating of 2.9 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

For the filling

50g ready-to-eat dried apricot

finely chopped
25g pecan

finely chopped
30g pitted dried date

finely chopped
50g sweetened dried cranberries

roughly chopped
2 medium Granny Smiths

peeled, cored and very finely chopped or grated
50g light brown sugar
1 tsp ground cinnamon
25g butter

melted and cooled
2 tbsp cherry brandy

or orange juice

For the pastry

250g plain flour
40g icing sugar
125g butter

For the topping

150g white marzipan
icing sugar or caster sugar

for spinkling

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (18)

kcal198
fat9.2g
saturates4.5g
carbs26.3g
sugars16.4g
fibre1.5g
protein2.1g
salt0.1g

low

Method

step 1

To make the filling put all the ingredients into a bowl and mix well together. Cover and leave in the fridge overnight.
step 2

To make the pastry put the flour, icing sugar and butter into a food processor and using the pulse button, process until the mixture resembles fine breadcrumbs. Add 8-9 tsp’s cold water and process until the mixture forms a dough.
step 3

Heat the oven to 190C/170C fan/gas 5. Roll out the pastry to 0.5cm thickness and cut out rounds big enough to fully line your tart tin. Fill each tart with a heaped teaspoonful of the fruit mixture. Roll out the marzipan and using a 4cm round cutter, stamp out 18 rounds. Place one on each of the tarts. Bake in the oven for about 12–15 mins until crisp and golden brown. Sprinkle with icing or caster sugar before serving warm.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating