La Madre and Gourmet Girlfriend are big on reducing waste. Christmas can see a lot of unnecessary food wastage, as we tend to over-cater and then become overladen with things we have had our fill of.

This recipe was devised as a way to re-invent your leftover fruit mince tarts (although I can’t imagine any of the La Madre’s tarts being left over – they are so good). It keeps the lovely aromatic spice of the tarts, but the addition of the poached vanilla peaches, plain yoghurt and fresh mint helps give it a freshness perfect for a post Christmas breakfast.


• 6 fruit mince tarts
• 2 eggs
• 1 tsp baking powder
• 1/4 cup self raising flour
• 1/2 cup milk
• vanilla peaches (recipe on my blog)
• plain Greek-style yoghurt (drained if you like it thicker)
• fresh mint

Carefully remove the fruit mince from the tart and reserve the pastry shells. Place the fruit mince into a mixing bowl.

Put the pastry shells into a food processor and blitz using the pulse function until they resemble a breadcrumb with some larger pieces (it’s nice to have some textural difference).

Place the crumb into the mixing bowl with the fruit mince.

Now, add the eggs, flour and baking powder and combine well. The mix should resemble pikelet batter. You may need to add a little extra milk to get the correct consistency.

Gently fry several at a time in a lightly buttered non-stick pan. Don’t turn until the holes that appear remain (about 2–3 minutes). Flip and cook on the other side for a minute or so.

Remove to a serving platter and top with vanilla poached peaches, a generous dollop of yoghurt, some fresh mint and some of the poaching syrup drizzled over the top.

Merry Christmas!