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Gingerbread fruit mince tarts
Gingerbread fruit mince tarts
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Elevate your Christmas tart with a hint of gingerbread-inspired spice.
Ingredients:
  • 225g plain flour
  • 2.50 gm ground ginger
  • 110g brown sugar
  • 125g cold butter, chopped
  • 53.60 gm golden syrup
  • 10.00 gm iced water
  • 410g jar fruit mince
  • 1 granny smith apple, coarsely grated
  • 2.50 gm mixed spice
  • Icing sugar, to dust
Instructions:
  • Combine flour, ginger, cinnamon, sugar, and butter in a food processor until mix resembles fine breadcrumbs. Add golden syrup and iced water. Process until dough just forms. Transfer dough to a lightly floured surface and knead until smooth. Shape into a disc, wrap in plastic, and chill in the fridge for 30 minutes.
  • Preheat the oven to 200C. Grease two mini muffin pans. Roll out two-thirds of the pastry until 3mm thick. Cut out 18 discs using a 7cm round cutter, then press them into the muffin pan holes. Keep the pastry trimmings for later use.
  • Mix together the fruit mince, apple, and mixed spice in a bowl. Fill the pastry cases evenly with the fruit mince mixture.
  • Roll out the pastry between two sheets of baking paper to 3mm thickness. Cut out 18 rounds using a 6cm cutter, re-roll any excess dough as needed. Use a 3.5cm gingerbread man cutter to remove centers from the rounds. Place the gingerbread men aside. Place the pastry rounds on top of the tarts, sealing the edges with a fork.
  • Bake for 25 minutes or until golden. Let them cool for 5 minutes in the pans before transferring them to a wire rack to cool completely. Dust with icing sugar before serving.

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