CakeChristmas
CakeChristmas
Two long golden rectangular tarts, dark apple garnish and raisins visible under two large crossed strips of dough; low, crisp shapes without small patterns.
Suggestion for presentation

Chic & Elegant / Tarts & crisps

Long Mince Pie Tartlets with Crossed Pastry Strips

A recipe by CakeChristmas / Updated on 30 October 2026.

The dry fruit filling fills six low rectangular bottoms. Two large strips of dough placed in cross replace the star-shaped lid.

6 tarts of 12 x 5 x 2.5 cm; 6 servings / Dried fruit filling fills six rectangular bottoms low. Two large strips of dough placed in cross replace the star-shaped lid.

6Indicative portions
50 minPreparation
40 minBaking
1 hour 45 minutesRest & Cooling
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The dry fruit filling fills six low rectangular bottoms. Two large strips of dough placed in cross replace the star-shaped lid.

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Original quantity: 6 servings.

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Preparation

  1. Peel the apple and cut it into small cubes. Cook 10 minutes over low heat with raisins, candied orange, brown sugar, juice, cinnamon and 20 g of butter. Reduce to no juice; cool for 45 minutes.
  2. Rub the flour, cold butter, icing sugar and salt together to a fine breadcrumb texture. Add the egg, bring the dough together and refrigerate for 30 minutes.
  3. Spread on 3 mm. Dig the six rectangular moulds and cut out twelve strips 1 cm wide, long enough to cross the moulds diagonally. Set aside in the refrigerator 15 minutes; cook the offcuts separately in shortbread.
  4. Fill the bottoms with the cold trim, without exceeding 5 mm under the edge. Place two cross stripes on each, supported by the fruits, and weld their ends to the edge of dough.
  5. Cook for 25 to 30 minutes at 180°C, until golden bottoms and edges. Wait 15 minutes and then unmold on wire rack. Cool before serving.

Preserve and Serve

3 days in a box in the refrigerator; heat 5 minutes to 150 °C.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

Blond or brown raisins can be used at the same weight; retains the soaking step when it is planned.

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