If you love fruit mince tarts you just do. It’s really mostly about the pastry with rich sweet fruit. This version is a quick way around cutting, shaping, baking, and filling. A fruit mince slice with crumble top is everything you love about tarts but easier!!
The perfect last minute Christmas Slice.
The plan at this time of the year is to make all kinds of special things, but as usual, time takes over. This recipe gives you the taste and texture of fruit mince tarts with half the work. It is like a giant last minute chritmas mince slice
How do I serve Fruit Mince Slice with Crumble?
This bit is the best.
- Hot from the oven with ice cream, or if you prefer make it and slice off the amount you want and reheat in the microwave or wrap in foil and reheat in a low oven (150C/ 300F ) for 15 minutes
- Cut slices off and serve with tea or coffee
- Eat it anytime you like as a Christmas dessert, as a late-night snack or to take to people’s places as a gift.
Here is how you put this fruit mince slice together.
First, make the fruit mince. It’s very easy to make. Put everything into one pot and simmer till reduced. You could buy fruit mince but this one tastes so good with plump juicy fruit and it is not as sweet as a store-bought one. You can add any fruits you like, such as prunes or apricots or other glace fruits. Cut them if they are large. Once the mixture is made it needs to be cool to put onto the base. Make this first. This can be made a day or two ahead if you have time.
Next, make the pastry base. Press it into the base evenly and into each corner.
Bake till golden and cooked through.
Spread some of that cooled fruit mince onto the top of it.
Then evenly sprinkle over the crumble mix. now bake for around 30 – 40 minutes or until golden
You will have a little fruit mince left. Why not try making these with your leftover fruit mince?
Fruit mince muffins- half muffin half doughnut!! Get the recipe
Fruit Mince Slice with crumble top
Ingredients
The fruit mince
- 330 gm mixed dried fruit 2 cups /12 oz approx
- 150 gm cranberries, dried 1 cup / 5.3 oz
- 135 gm currants 1 cup / 4.8oz
- 200 gm red cherries chopped | 7 oz
- 150 gm orange marmalade 5.3 oz
- 2 whole oranges zest
- 1 whole lemon zest
- 200 ml orange juice
- 50 ml lemon juice
- 1 large apple, grated 200 gm can have the skin on | 7oz
- 90 gm brown sugar 1/2 cup, 3.2oz
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1/2 teaspoon pepper finely ground black or white or couple of grinds of fresh
- 100 gm butter chopped | 3.5 oz
Pastry
- 225 gm flour 1.5 cups | 7.9 oz
- 100 gm butter softened
- 50 gm fine sugar 1.7 oz
- 1 whole egg beaten
- 1/2 tsp vanilla
crumble
- 90 gm brown sugar 1/2 cup | 3oz
- 90 gm butter
- 120 gm flour
- 1/2 teaspoon cinnamon
Instructions
- Set the oven to 170 C / 340F
- You will need a 25 x 18 cm rectangular tray (10×8 in) or a square 24 x 24 cm (10 x 10 in) x approx 4 cm deep. Line the bottom with baking paper to make thew slice easy to remove when cool.
- Sometimes I begin this step the day before so that the fruit has time to cool.Put all of the fruit mince ingredients including the apples into a medium pot and simmer gently stirring in the butter and jam so that it becomes shiny and sticky. This will take about 5-10 minutes. The mixture will be lightly bubbling. The liquid needs to be reduced and thickened. Set aside to cool. This can be transferred to another pot or bowl and put into the fridge to cool
To make the base
- Put the softened butter (100 gm) in a mixer and beat/ mix/ until light, add the sugar and continue to mix until pale and light.
- Add the egg and mix in well. Pour in the flour and mix until just combined. The dough will be soft and a bit sticky.
- Tip the dough into the tray. Put some flour on your fingers and flatten the dough right to the edges of the tray till evenly spaced and flat. Chill in the fridge ( 1/2 an hour or till firm- you can also freeze for 15 minutes to speed this up)
- Bake the base in a 170 C / blind ( that means without the filling), until just golden. Take out of the oven and set aside on a cake rack
Crumble mix
- Put all the ingredients for the crumble into a mixer with the flat mixing paddle. Mix till well combined. The mixture should start to clump together in nice lumps that look like breadcrumbs. Stop mixing as soon as it is combined. ***This can also be done with your fingertips. A crumble must be sticky and lumpy or it will be too dry.
- Spread fruit mince onto the pastry base about 2 cm deep and then cover all over with the crumble mix.
- Bake till the crumble on top is golden and crispy. ( Approximately 1/2 an hour). The base is already cooked so you just need to get that crumble cooked
- The slice is great as it is but with a little time in the fridge it becomes firmer and easier to cut
Notes
Here they are packed and ready for Santa
Lizabeth
This recipe is an absolute treasure. Thank you so much for sharing it ?
Have made it several times over the past few months and it never fails.
Tania
Hi Lizabeth
Thanks so much for taking the time to drop a line, it really means a lot to me.
It appears you love a fruit mince crumble as much as me !
All the best
Tania
Stephen
Hi Tania – your note in the recipe says it will be updated to better reflect quantities. Any chance of doing this before Christmas 2020? It’s too nice a creation not to have your ultimate version.
My very best
Cheers from Stephen
Tania
Ok I’ll get onto it!
Alison
This looks amazing!! Yum.
Tania
Thanks Alsion
marg Norcross
Googled for a recipe to use left over fruit mince and came across your blog. I will be using this recipe tommorrow and like everyone else, had a good laugh about the stamp! makes me feel OLD!!
grace
although many of the ingredients are the same, this sounds SO much better than fruitcake! delightful!
and though i’ve never seen pasta boobs, they look like lots of fun. 🙂
JJ - 84thand3rd
hahaha that pasta is too funny! Great idea for a Christmas slice, I’d love a piece about now!
Christine @ Cooking Crusade
What a great idea making a mince slice! Love the way you packaged it too 🙂
Monica (@gastromony)
I love this take on the traditional mince pie 🙂 I’d happily tuck into this with some ice cream 😀 Merry Christmas!
K-bobo @ Gormandize with A-dizzle & K-bobo
Pasta boobs = awesome!! Also, this slice looks delicious!
Suzanne Perazzini
I would certainly eat this fruit crumble. How amusing that your son didn’t know where to put the stamp!
MyKitchenStories
Oh yes, very amusing!
BakingMyselfHappy
This looks delicious – I love any kind of crumble!
Claire @ Claire K Creations
Haha I guess there is a whole generation out there who doesn’t know how to lick a stamp! Just writing that I can taste the awful things. I remember helping dad with the Christmas cards one year. Swear I got a little light-headed after a while.
What a nice twist on fruit mince pies!
MyKitchenStories
Well that means you at least know where to put a stamp claire
Jennifer Wickes
This is looks absolutely amazing!! And I love mincemeat!
MyKitchenStories
Thanks Jennifer. Its the simple version without any suet but it’s nice
3outa4
Yes, I can imagine receiving EXACTLY the same phone call……LOVE the slice – will there be any left????
thelittleloaf
Yummy! I’m always up for alternative ways to use fruit mince as I’m not the biggest fan of mince pies – love all that crunchy crumbly topping 🙂
The Life of Clare
This slice is brilliant! A crumble topping would be the best with a spicy fruit mince! Yum!
Angie@Angie's Recipes
Gorgeous mince crumble slices! And they are so beautifully and festively packed!
yummychunklet
That’s an awesome name for a cookbook.
MyKitchenStories
Really ???. You funny thing
Hotly Spiced
I can just imagine that I would get the same kind of phone call or worse – that Archie forgot to post off his application altogether. Teenage boys do seem to need to learn these lessons and good on you for making him do it rather than doing it for him. I love the look of your slice, Tanya xx
Christina @ The Hungry Australian
Oh clever you – why eat a mince pie when you can eat a whole tray of mince slice? It looks so nice all packaged up, too. Great recipe, Tania. Just one thing – I think you may need to enter the hop again as I can’t find your entry in the linkytools dashboard. Would you mind trying again? Thanks!