CakeChristmas
CakeChristmas
Part of the portions: six small thin closed pies. One is cut vertically in half and shows a thin horizontal almond insert in the middle of the brown fruits, under the blond crust.
Suggestion for presentation

Cakes with surprises / Tarts & crisps

Closed Mince Pies with Hidden Marzipan Stars

A recipe by CakeChristmas / Updated on 30 October 2026.

Under a full crust, each tartlet contains a small almond star buried in the fruits.

12 small closed fruit pies / Compote of dried fruits then cooking in the shortbread background

12Indicative portions
45 minPreparation
40 minBaking
30 minRest & Cooling
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The tarts are entirely closed by a disc of dough; the inner star is made of marzipan, not cover paste.

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Original quantity: 12 servings.

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Preparation

  1. Cut the peeled apple into small dice. Cook 10 minutes over low heat with raisins, candied orange, brown sugar, juice, cinnamon and 20 g of butter. Allow to cool; the mixture should be thick, without free juice.
  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 the dough over 3 mm. Cut twelve bottoms of 9 cm and twelve lids of 6 cm. Dig twelve muffin mould cavities 6 cm wide and 2 cm deep. Combine the offcuts without kneading and cook them separately.
  4. Spread the marzipan over 4 mm and cut twelve small stars of 2.5 to 3 cm; distribute the almond offcuts in the bottoms. Place about 23 to 25 g of fruit in each bottom, put a star and then cover 2 to 3 g of fruit only if the place allows, without exceeding 5 mm under the edge.
  5. Moisten the edges very lightly with water. Place the lids, weld and drill a small chimney in the center with the tip of a knife. Cook for 25 to 30 minutes at 180°C.
  6. Wait 10 minutes before unmolding, then cool on rack. Cut a tartlet to show the small piece of light almond inside; serve any remaining garnish next to it.

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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