CakeChristmas
CakeChristmas
The fruity tarts are closed by a disc of dough and two crossed strips. The decor of the package is cooked with the biscuit; no loop sticks out. The photo shows part of the portions.
Suggestion for presentation

Illusion cakes / Tarts & crisps

Gift-Box Mince Pies

A recipe by CakeChristmas / Updated on 30 October 2026.

The fruity tarts are closed by a disc of dough and two crossed strips. The decor of the package is cooked with the biscuit; no loop sticks out.

Twelve closed tarts, imprints 6 cm at the top, 5 cm at the bottom, height 2 cm / Dried fruit compote then baking in shortbread bottom

12Indicative portions
1 hPreparation
40 minBaking
30 minRest & Cooling
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The fruity tarts are closed by a disc of dough and two crossed strips. The decor of the package is cooked with the biscuit; no loop sticks out. The corresponding shaping and assembly are detailed in the steps.

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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 9 cm discs for the bottoms and twelve 6 cm discs for the lids. Dig the shallow footprints 6 cm in diameter at the top, 5 cm at the bottom and 2 cm high. Spread the offcuts once and cut 24 strips of 6 x 0.5 cm.
  4. Spread the cold filling up to 5 mm from the edge. Lightly moisten the edges with water, lay the lids and solder gently. Make a small central hole with the tip of the knife for steam. Cross two strips on each cover without covering the hole. Bake for 25 to 30 minutes at 180°C, until golden brown.
  5. Wait 10 minutes then unmold and cool on rack. The strips remain flat against the lid.

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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