For the Crust:

1. Combine the flour, sugar, salt, shortening, orange juice and butter in a food processor and process. Slowly add the warm water while processing until the dough begins to come together.
2. Form the dough into a ball and pat with flour; wrap with plastic wrap and place in the freezer for 20 – 25 minutes. During this time; prepare the minced prune mixture.

For the Minced Filling:

1. Preheat Oven 350 degrees.
2. Combine all of the above in a food processor and process until a minced mixture is formed.
3. Take the dough from the freezer and dust a clean surface with flour. Roll the dough out to approximately 1/4 inch thickness.
4. Use a large cover, such as a mayonnaise jar cover to cut out the round circles.
5. On a floured surface; roll the circles as thin as possible; but still sturdy enough to hold the mincemeat.
6. Fit the dough into a cupcake tin and using a teaspoon fill with the mincemeat.
7. Use the rest of the dough to make the crisscross topping for each tartlet.
8. Bake 10 – 12 minutes or until slightly golden.
9. Let cool and gently remove from the tins. Dust with the powdered sugar and serve.