Nutty, fruity, festive muffin tarts

Nutty, fruity, festive muffin tarts

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(3 ratings)

Ready in 1hr 20 mins-1½hrs

More effort

Makes about 24
The perfect sweet offering for the Christmas holidays, these tarts are a delicious cross between mince pies and muffins

Nutrition and extra info

  • Freezable

Nutrition: nutrition per tart

  • kcal394
  • fat26g
  • saturates11g
  • carbs36g
  • sugars0g
  • fibre2g
  • protein7g
  • salt0.41g
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    For the pastry

    • 450g plain flour
    • 250g salted butter, cut into small pieces
    • 25g ground almond
    • 50g golden caster sugar
    • 1 egg yolk, beaten

    For the filling

    • 300g ground almond
    • 250g golden caster sugar
    • 100g currant
    • 100g sultana
    • 50g flaked almond
    • 2 tsp cinnamon



      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

    • 1 tsp nutmeg



      One of the most useful of spices for both sweet and savoury

    • 1 tsp mixed spice
    • 200g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 4 eggs, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 1 lemon, finely grated zest and juice



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 1 orange, finely grated zest and juice



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    • icing sugar, for dusting


    1. First make the pastry. Sift the flour into a large bowl, add the butter and, using your fingertips, rub it into the flour so the mixture resembles breadcrumbs. Measure 150ml/¼ pint cold water into a jug. Stir the ground almonds and sugar into the flour mixture, then add the egg yolk and a little of the water, stirring with a knife. Gradually work in the rest of the water, stirring until you have a soft pastry ball. Wrap it in cling film and chill for 20-30 minutes.

    2. Meanwhile, make the filling. Preheat the oven to fan 180C/conventional 200C/gas 6. Tip the ground almonds, sugar, currants, sultanas, almonds and spices into a large bowl and stir. Melt the butter (use the microwave for speed) and add to the dry ingredients with the beaten eggs and the lemon and orange zest and juice. Mix together really well.

    3. Roll out the pastry on a lightly floured surface (working with half at a time is easiest) to about 5mm thickness. Cut out about 24 rounds using a 10cm round cutter. Use each round to line a muffin tin (use two trays, or bake in batches). Spoon the filling into each pastry-lined tart, so it is just shy of the top of the pastry.

    4. Bake for 20-25 minutes until pale golden, then turn each tart out on to a wire rack and dust with icing sugar. Lovely served warm or cold.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    11th May, 2014
    The picture looks as if they have pastry on top but no mention of adding pastry on top of filling? Can you tell me if they have a top or not, thanks.
    Georgia Catherine Pocock's picture
    Georgia Catheri...
    30th Oct, 2012
    I've made some of my own mincemeat this year with ingredients very similar to the ones in the filling of this recipe, apart from the ground almonds and eggs. Could I mix my mince meat with the quantity of ground almonds and beaten eggs in this recipe and then use it to fill the tartlets??
    17th Dec, 2008
    I have made these lovely fruit muffins since they were in the original Good Food, they are so delicious even my husband who doesn;t like nuts will eat them. When cooking they make to kitchen smell of all the lovely christmas smells. Give them a go.
    15th Nov, 2007
    I'm not very keen on mincemeat as it is very sweet, so this recipe gives me the flavours and spices of mince tarts without so much sweetness. These tarts have become a firm favourite in our household since the recipe was published 3 or 4 years ago. They keep well and are excellent heated through and served with a little cream. Thank you so much for publishing this recipe, I would miss them if I ever lost the recipe.
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