Peel and quarter the apples. In a large bowl grate the apple, or mince the apple in a food processor. Add the remaining ingredients and mix thoroughly. For a finer consistency, process a little longer after you add the dried fruit. You can store the fruit mincemeat in sterilized jars, topped with extra brandy and covered. It will keep for months in the refrigerator.
Sift the flour and baking powder into a large bowl or food processor. Cut the butter into small cubes and rub into the flour either with your hands or using the food processor, until it resembles fine breadcrumbs. Whisk the castor sugar and egg together and add to
the mixture to make a firm dough. On a lightly floured bench or board knead the mixture until it forms a smooth ball. Handle as little as possible to prevent the pastry from becoming hard when baked. Cover with plastic wrap and refrigerate for 20 minutes.
Preheat the oven to 180°C, 350°F or gas mark 4. On a lightly floured board or bench carefully roll out the pastry. With a cookie cutter cut the dough into rounds to fit patty tins. Using a small star shaped cutter, cut small stars of dough to cover the filling. Spoon the Christmas Fruit Mincemeat into the cases and cover each tart with a star. Bake for 15 to 20 minutes or until the tarts are slightly golden. Sprinkle with icing sugar to serve.