Place fruit, almonds, apricots, golden syrup, brown sugar, rinds, spice and brandy in a large bowl and stir to combine well. Place in a container with a lid that seals in aromas and store in the fridge for three months. Turn fruit over every so often - if it looks dry add a little more brandy.

For pastry, place butter, sugar, flour and salt in a food processor. Pulse to make a coarse crumb. Add water and process until pastry just comes together. Wrap well in cling film and rest in fridge overnight or for at least two hours. Roll out in between two layers grease-proof paper to ½ centimetre thickness. Rest for one hour. Pre-heat oven to 160C.

Line small tart shells with pastry rounds that come about ½ centimetre over the edge. Fill with fruit mince mix and top with pastry cut into large star shapes. Bake until pastry is cooked through and golden, about 30 minutes. Cool, dust with icing sugar before serving.