For the pastry cases, mix flour and sugar in a bowl, rub in butter. Knead well to form a smooth paste. Roll out thinly and cut into circles using a large cutter to line about 24 tart or muffin cups. Fill with fruit mince.
For the crumble topping, rub butter into flour until it resembles breadcrumbs. Add sugar and mix thoroughly. Top the fruit mince with the crumble mix.
Bake in a hot oven, 220 degrees C for 10-15 minutes until the bases are golden. Cool on a wire rack.