Cut the dried fruit into small cubes, pour half of mulled wine on it and let it soak for 1-2 hours.
Mix the almond flour, salt, vanilla seeds, sugar powder, baking powder, and flour. Add chopped crème butter, egg yolks and knead a flexible, soft dough. add some flour if needed. Wrap the dough in a plastic bag and keep in fridge overnight. Next morning flatten the dough on 0.3-0.4cm. Cut out 12cm diameter circles and place them in 8cm tartlet pans. Cut the leftovers. Pierce the bottom with a fork and keep in a fridge for 30-60 minutes.
Preheat the oven up to 180C. Bake the tartlets for 10-15 minutes or until it turns golden.