Tutti frutti Christmas pies

Tutti frutti Christmas pies

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Prep: 45 mins Cook: 15 mins Plus soaking


Makes 18-24
If you're not a fan of traditional mince pies or just fancy something different, try these with dates, apricots, cranberries and apple

Nutrition and extra info

Nutrition: per serving (18)

  • kcal198
  • fat9.2g
  • saturates4.5g
  • carbs26.3g
  • sugars16.4g
  • fibre1.5g
  • protein2.1g
  • salt0.1g
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    For the filling

    • 50g ready-to-eat dried apricot, finely chopped
    • 25g pecan, finely chopped
      Pecan nuts



      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

    • 30g pitted dried date, finely chopped



      Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

    • 50g sweetened dried cranberries, roughly chopped
    • 2 medium Granny Smiths, peeled, cored and very finely chopped or grated
    • 50g light brown sugar



      Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

    • 1 tsp ground cinnamon
    • 25g butter, melted and cooled



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

    • 2 tbsp cherry brandy or orange juice

    For the pastry

    • 250g plain flour
    • 40g icing sugar
    • 125g butter



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

    For the topping

    • 150g white marzipan
      Marzipan cake



      One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

    • icing sugar or caster sugar, for spinkling


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

    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.

    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    19th Dec, 2013
    These are yummy! Have frozen a batch of 12 (in the tin) before baking to serve fresh and warm with double cream and/or fior di latte icecream on Christmas Day as a Christmas Pudding alternative (will cook them from frozen, adding on 5-10 minutes). Baked the remaining 7 to try them, and to enjoy cold over the next few days :o))) I baked them for 22 minutes to be sure that the pastry was well enough done. The marzipan (which I cut into stars) only becomes hard as they cool down (it remains very soft for as long as they are in the oven)...
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