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Fruit Mince Pie Tray Bake with Spiced Rum Butter - take all of the work out of mince pies, just make one! The ulimate dessert for those of us who secretly like the filling more than the crust!

Fruit Mince Pie Tray Bake with Spiced Rum Butter

If you - like me - like mince pie filling more than the actual pie crust itself - then this one if for you! Sitting on a moist tender shortcake base, a rich moist layer of spiced fruits, finished off with a streusel topping which makes double duty use of the base dough for that little bit of crunch.
Course Dessert
Cuisine Australian, Modern Australian
Total Time 1 hour
Servings 9 squares
Calories 509kcal


  • 500 g dried fruit - I used a mixture of dates/cranberries/currants/sultanas/figs
  • 1 large green apple - finely chopped
  • 25 g slivered almonds - roughly chopped
  • 75 g butter - cubed
  • 100 g light brown sugar
  • ½ teaspoon mixed spice
  • ¼ teaspoon cinnamon
  • ¼ ground cloves
  • 1 lemon zested + ½ juice
  • 100 g butter - softened
  • 100 g white sugar
  • 200 g plain/all purpose flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoon demerara sugar
  • 70 g almond meal


  • Pre heat oven to 180c.
  • Grease and line a 20cm square high-sided baking tin.
  • Roughly chop dried fruit to eliminate any large pieces.
  • Add all fruit mixture ingredients to a medium saucepan, and cook over low heat until butter and sugar melts, and fruit becomes moist and tender - about 10-12 mins.
  • Let mixture cool while you make the shortcake base.
  • Cream together butter and sugar, sift in flour and baking powder, mixing to combine.
  • Once combined, reserve 3 tbsp. of dough for streusel topping.
  • Press shortcake dough into baking tin, getting it even and all the way to the corners.
  • Place dried fruit mixture evenly on top of shortcake base, getting all the way to the edges.
  • For the streusel base, combine the demerara sugar and almond meal with reserved shortcake dough. Mix to combine - I use my hands for this.
  • Scatter streusel mixture evenly over the fruit mixture, and bake for 25 mins.
  • Let sit for 15 mins to cool slightly and firm up before serving topped with Rum Butter (see the link in my notes below for the recipe) and ice cream.


I cut my tray of "pies" into 9 - but keep in mind they are very rich (and your problem is??) so you may be able to get away with smaller size portions - maybe 12.
Rum Butter - Hard Sauce
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*


Calories: 509kcal