Pulse dried fruit, cherries, mixed peel and almonds in a food processor until coarsely chopped. Combine with remaining ingredients in a bowl. Cover and chill for two days, stirring daily.
Preheat oven to 180°C. Grease two 12-hole patty pans. To make pastry, sift flour and baking powder into a bowl. Rub in butter with fingertips until crumbs form. Add egg yolks and enough lemon juice to form a dough.
Knead dough until smooth. Cover in plastic wrap, chill for 30 minutes. Roll out until 3-5mm thick. With a 7.5cm cutter, cut out 24 rounds. Place in pans, spoon ½ teaspoon fruit mince in each.
Re-roll pastry scraps. Cut out 24 stars with a 3cm cutter. Place on tarts, brush with eggwhite. Bake for 15 minutes. Cool in pans and dust with icing sugar.