Step 1: Preheat the oven to 220C. Roast the almonds on a baking tray for about 5 minutes, shaking the tray to prevent the nuts from burning. Allow to cool, then chop finely.

Step 2: Peel and coarsely grate the apples, then cover with Verjuice to prevent discolouration. Chop the raisins, apricots and figs. Combine these in a mixing bowl with the apple and remaining ingredients, except the butter, and mix thoroughly. Cover with plastic film and leave at room temperature for 24 hours, stirring occasionally. Next day, melt the butter and stir it through the fruit mince.

Step 3: To make the pastry, dice the chilled butter. Blend the flours, icing sugar and diced butter in a food processor until well combined and the mixture resembles breadcrumbs. Add the egg yolk and iced water and, using the pulse button, process until the mixture starts to come together. Shape the pastry into a disc, then wrap it in plastic film and refrigerate for 1 hour.

Step 4: Preheat the oven to 210C. Roll out the pastry until 3mm thick on a lightly floured bench. Cut rounds of pastry to line the moulds you are using, then cut a corresponding number of stars using a shape cutter (I make 36 tiny tarts in mini-muffin trays). Line the moulds with pastry, then add a spoonful of fruit mince and top with a pastry star. Bake for 12 minutes, then allow to cool in the trays (if you are using larger moulds you will have to bake the tarts for a longer time - the pastry should be golden brown).

Step 5: Serve dusted with icing sugar.

Step 6: Deck the Christmas table with more of Maggie's favourites from the range of Christmas hampers.