Enjoy flavour of Christmas all year round with this Fruit Mince Slice – the perfect sweet accompaniment with a cup of tea or serve it up warm with vanilla ice cream. For the cheats version, use a jar of fruit mince and store-bought short crust pastry.


  • 200g grated apple (approx. 2)

  • 50g sultanas

  • 50g currants

  • 100g mixed peel

  • ½ tsp lemon zest

  • ½ tsp orange zest

  • 50g brown sugar

  • ¼ tsp ground nutmeg

  • ¼ tsp ground cloves

  • ¼ tsp ground allspice

  • ¼ tsp ground cinnamon

  • 2 Tbsp brandy

  • 200ml verjuice

  • Pastry 

  • 2 cups plain flour

  • 2 tbsp almond meal

  • 180g chilled butter, chopped

  • 1 tsp lemon zest

  • ¼ cup icing sugar

  • 1 egg yolk

  • ¼ cup milk

  • Garnish 

  • 2 Tbsp flaked almonds, toasted


  • 1.

    Pre-heat the oven to 220’C

  • 2.

    For fruit mince: combine all ingredients in a saucepan, bring to a simmer over medium heat, then reduce heat to low and simmer for ½ to 1 hour or until all the liquid has been absorbed and the fruit is plumped up

  • 3.

    For the pastry: sift flour into a large bowl and stir in almond meal; rub in butter. Stir in rind and sifted icing sugar. Stir in egg yolk and enough of the milk to make ingredients cling together. On a lightly floured surface, knead dough until smooth. Cover and refrigerate 30 minutes

  • 4.

    Lightly grease a 38 x 24 cm baking tray and line with baking paper. Divide pastry into 2 portions, one just over half the amount of the pastry then wrap the smaller piece in plastic wrap and chill in the refrigerator until required

  • 5.

    Roll out the larger piece until 3mm thick, forming a rectangle large enough to leave a 2cm border of pastry overhanging the edges of the tray (the pastry will shrink). Place pastry onto baking tray then prick with a fork. Cover with plastic wrap and place in the freezer for 15 minutes

  • 6.

    Bake pastry for 4 minutes then remove from oven and use a clean tea towel to press down on the pastry to prevent it from bubbling up (take care not to burn yourself from the steam). Return to oven for another 2 minutes until lightly golden, then remove and leave to cool

  • 7.

    Roll out remaining pastry 3mm thick, then cut into 6mm wide strips and set aside.

  • 8.

    Spread fruit mince evenly over cooled pastry. Top fruit mince with pastry strips, placing them in a criss-cross pattern. Cover with plastic wrap and refrigerate for at least 10 minutes

  • 9.

    Bake for another 5 minutes or until lattice pastry is cooked and golden

  • 10.

    Top with toasted flaked almonds and serve warm

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Posted by Janet341Report
excellent recipes, thanks
Posted by RannieReport
Looks totally delicious!!!!
Posted by Report
Can i store this fruit mince and use it in minced pies?
Posted by chrisdReport
Maggie I've used your sour cream pastry before and its just lovely, my husband loves this slice and yes I take all the credit.
Posted by Margaret213Report
Maggie my family loved this slice. Another winner.