NZ Woman's Weekly

Fruit mince tart with mulled berries

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This easy fruity tart will transport you to December. The mulled berries are also delicious served warm over ice cream.


  • 2 sheets ready-rolled sweet short pastry
  • 1½ cups fruit mince, warmed
  • 1 red apple, skin on, grated
  • 1 tsp mixed spice
  • ¼ cup maple syrup
  • 2 eggs, lightly beaten
  • ½ cup plain flour
  • ½ tsp baking powder


  • 2 cups frozen mixed berries
  • ½ cup caster sugar
  • ¼ cup red wine
  • 1 tsp orange zest
  • 1 cinnamon stick
  • 4 cloves
  • 1 tbsp cornflour
  • 2 tbsp cold water
  • Thickened cream, to serve

1. Preheat oven to 190°C. Line a 25cm fluted tart tin or similar with pastry, trimming to fit neatly. Chill until required.

2. In a bowl, combine fruit mince, apple and spice.

3. In a separate bowl, combine maple syrup, lightly beaten eggs, flour and baking powder. Fold the 2 mixtures together and pour into the prepared tin. Smooth the top and bake 35-45 minutes, or until the pastry is golden and the filling has set.

4. To make the mulled berries, combine frozen berries, sugar, red wine, orange zest and cinnamon stick in a small saucepan. Simmer for 15 minutes, then thicken with combined cornflour and water. Simmer a further 2 minutes until it turns syrupy.

5. Serve the tart warm in slices with thickened cream and warm berries.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See

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Issue 1541

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