Fruit Mince Pies (Gluten + Dairy Free)

This dairy and gluten-free festive recipe is delicious, good for you and even better…so forgiving to make.

The mince filling is the best I have ever come across and I highly recommend it.  However, don’t feel you have to have the exact same ingredients for the mince mixture – use up what you’ve got. For example, if you only have sultanas just use that and up the quantity, so you have the right amount of dried fruit. If you don’t have ginger or fresh apricot don’t worry about it just omit them.  The festive season can be complicated enough…at least the baking should be kept simple!

A small note about dried fruit
Where possible, always opt for organic dried fruit which is free from preservatives, particularly sulphur dioxide. This additive, which is designed to extend shelf life and improve the colour of its food, can play havoc on sensitive tummies and young children.  It is often listed on a label ingredient as 220/E220. This preservative is commonly known to cause symptoms such as asthma, bronchitis, diarrhoea and allergic reactions, skin issues – just to name a few.

Fruit Mince Pies (Dairy + Gluten Free)

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour


Almond Shortcrust

  • cups almond meal preferably blanched
  • 1 cup sorghum flour or just use 2 ½ cups of almond meal
  • 2 tbspn honey organic maple syrup or rice malt syrup
  • 30 ml coconut oil (2 tablespoons)
  • 1 egg
  • 1 tspn vanilla bean powder or extract
  • 250 g fruit mince pie filling (see below)

Fruit Mince

  • 100 g sultanas
  • 50 g raisins
  • 25 g currants
  • 1 fresh apricot pitted
  • 1 tspn ginger freshly grated
  • Pinch nutmeg freshly grated
  • ½ tspn ground all spice
  • 2 tbspn maple syrup
  • ½ orange zest + juice


  • 1. Preheat oven to 150 C (300 F) and grease tart shells.
  • 2. Combine almond meal, honey, oil, vanilla and egg into a large bowl and mix by hand until you form a soft dough or put in a food processor and process in short bursts until crumbly.
  • 3. Gather dough into a ball and wrap in non-stick baking paper and refrigerate while preparing the filling.
  • 4. To make the mince filling place all the ingredients into a food processor and blitz to the desired consistency. I like mine quite smooth.
  • 5. Get the dough out from the fridge and carefully roll out between 2 sheets of baking paper and cut into circles for the tart shells and stars for the toppers.
  • 6. Fill lined tart shells with 1 tablespoon of the fruit mince and arrange stars over the top of the mince pies.
  • 7. Bake for 30 minutes or until golden and cool completely before turning out of the tin.
  Store in an airtight container for up to 7 days.
Tried this recipe?Let us know how it was!
Course Baking - Sweet, Dessert, Freezer Friendly, Special Occasion - Christmas
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Oil Free, Peanut Free, Refined Sugar Free, Salt Free, Sesame Free, Soy Free, Wheat Free
Value Vegetarian
Author: Laini Oldfield

Find more delicious, nutritious recipes, healthy eating articles, courses and classes on Sharon’s website, Deliciously Allergy Free.


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About the Author: Laini Oldfield

Laini is a mum of 5 and creator of STACKD Wholefood Blends, The Wholefood Collective + The No Fuss Nourished Method. She's coached tens of thousands of people on how to feel amazing using nutrition. She has a particular love for helping parents learn how to nourish their children and themselves without losing their marbles. Unconventional smoothies are Laini's obsession, and she's even developed a range of organic wholefood booster blends that target particular health goals and deliver maximum goodness in one complete and balanced meal. When she's not with her own family or coaching other families, you'll probably find her at the beach soaking up the sun and getting some much needed solitude.

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One Comment

  1. Danielle Cosgrove January 13, 2024 at 1:10 pm

    5 stars
    yummmmmmmmm! I am actually going to make another batch soon. These were soooooo good! Mum loves a fruit mince tart and always buys the yuck ones from the shop, but now she has asked for the recipe and wants me to make them for her all the time! So rich and delicious! I need to work on my “pastry” part as it seemed a little almost greasy, and the almonds were too chunky.

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