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Ginger shortbread fruit mince tarts
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Try these irresistible Ginger Shortbread Fruit Mince Tarts - the perfect festive treat!
Ingredients:
  • 410g jar fruit mince
  • 62.50 ml finely chopped prunes
  • 1 large green apple, peeled, finely chopped
  • 1 tsp finely grated lemon rind
  • 1 egg, lightly beaten
  • 17.20 gm demerara sugar
  • Icing sugar, for dusting
  • 375.00 ml plain flour, plus extra for dusting
  • 2.50 gm ground ginger
  • 1.25 gm mixed spice
  • 90.00 gm brown sugar
  • 125g butter, chilled, chopped
  • 1 egg yolk
Instructions:
  • For Ginger Shortbread Pastry: In a food processor, blend flour, ginger, mixed spice, sugar, and butter until the mixture looks like fine breadcrumbs. Add egg yolk and pulse until dough forms. Transfer dough to a floured surface, knead until smooth, shape into a disc, wrap in plastic, and chill for 30 minutes.
  • Preheat the oven to 200°C/180°C fan-forced. Grease two 12-hole patty pans. Roll out two-thirds of the pastry between two sheets of baking paper to 3mm thickness. Use a 7cm round cutter to cut out 24 rounds from the pastry. Press the pastry rounds into the prepared pan holes.
  • Roll out the remaining pastry between two sheets of baking paper until it's 3mm thick. Use a 4.5cm gingerbread man cutter to cut out 24 gingerbread men from the pastry, rerolling any trimmings if needed.
  • In a medium bowl, mix together fruit mince, prunes, apple, and rind. Spoon the mixture evenly into pastry cases. Brush one side of each gingerbread man with egg and place it egg-side down on each tart. Brush the tops with egg and sprinkle with demerara sugar. Bake for 20 minutes or until golden. Let them cool for 5 minutes in the pans, then transfer to a wire rack to cool. Dust with icing sugar before serving. Enjoy!

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