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Fruit Mince Tarts

Fruit Mince Tarts

Festive baking, traditionally involving dried fruits, spices and spirits, combined into pastry or rich doughs, is a special time in the baking calendar. 

The British fruit mince tart or pie made in the lead up to Christmas is a wonderful creation. It takes much work to make the small tart, but it’s worth it! At Irrewarra we make our own fruit mince, and don’t use the sticky commercial stuff.  We grate Granny Smith apples, then soak the apple and dried fruits – currants, raisins, dates and prunes – in brandy and spice. The secret of our mince is the unique blend of fruit, using whole vine fruits which come back to their pre-dried form as they absorb the brandy. We don’t used “mixed peel”, it’s too firm and harsh for a tart, just a little fresh orange zest. The pastry is a rich shortcrust made with fresh local Moorpark free-range eggs and local fresh butter, rolled and cut by hand.

A good mince tart has the perfect balance of pastry and fruit and we’ve worked hard to achieve that balance.

“Folklore also has it that eating a pie on each of the 12 days of Christmas brings wealth and prosperity for the future 12 months.
Whether they truly assure good fortune or not, these sweet treats are worth the eating.”
Gourmet Traveller, Australia

Irrewarra Fruit Mince Tarts come perfectly gift boxed, four to a box for a limited time in the lead-up to Christmas. You’ll find them at most of our retailers across Victoria, see our stockist page.

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