California Prune, Orange and Cranberry Mincemeat Tart

Chef Peter Sidwell’s twist on a traditional mince pie using California Prunes, oranges and cranberries to bring a rich, tangy nuance to complement the sweetness of mincemeat

Makes: 6-8Prep Time: 20 minutes + 30 minutes chilling timeCook Time: 25-30 minutes


  • For the filling:
  • 250g mincemeat
  • 75g cranberry sauce
  • 150g chopped California Prunes
  • 50g candied orange peel
  • 75ml brandy or orange juice
  • For the pastry:
  • 225g plain flour
  • 25g malted milk powder
  • 125g butter
  • 1 tbsp icing sugar
  • 3-4 tbsp ice cold water


  1. Pre-heat the oven to 170°C.
  2. Pour the flour, malted milk powder and icing sugar into a mixing bowl and blend together.
  3. Add the butter and use your finger tips to rub into the flour to create a crumble type texture.
  4. Add the ice cold water a little at a time and mix together until you form a soft dough.
  5. Transfer the pastry to a clean lightly floured work surface and knead for 30 seconds.
  6. Wrap the pastry in cling film and place in the fridge for 30 minutes.
  7. Once chilled, roll out the pastry and line a 15cm loose bottomed pie tin and trim the edges.
  8. Mix the chopped California Prunes, brandy (or orange juice), candied orange peel, mincemeat and cranberry sauce together in a bowl until well-combined.
  9. Spoon into the pastry case and level.
  10. Roll out the remaining pastry trimmings and cut out some stars and moons and place on top of the filling.
  11. Brush the pastry with beaten egg, then bake for 25-30 minutes at 170°C.
  12. Allow to cool a little, then sprinkle lightly with icing sugar and serve with good quality vanilla ice cream.


Peter Sidwell

Peter Sidwell

California Prune Board Ambassador Peter Sidwell, is a chef, baker, TV presenter, author, and innovator of all things food related. Peter has been a chef all his working life and over the years has developed a simple, fresh and innovative way of cooking which focuses on the importance of fine ingredients and technical know-how to ensure the best results. Peter has travelled the world cooking, talking and demonstrating his approach and explaining how and why it works so well for all manner of food offerings. Peter works both with chefs, consumers, food producers and retailers to innovate, create process or refine procurement. Working from his new innovation centre in England's beautiful Lake District, Peter and his team create exciting, attractive and mouth-watering new recipes with digital content, showcasing the delicious flavour and versatility of California Prunes.