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Gingerbread man fruit mince tart
Gingerbread man fruit mince tart
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Prep Time:
450 minutes
Cook Time:
50 minutes
Total Time:
500 minutes
Make a festive fruit mince tart with gingerbread flavors, best prepared a day ahead for maximum flavor infusion.
Ingredients:
  • 1/4 quantity Basic Gingerbread (see notes)
  • Coles Vanilla Frozen Custard, to serve
  • 500g mixed dried fruit
  • 100g dried fig
  • 35g almond
  • 1 Granny Smith apple, cored, coarsely chopped
  • 55g brown sugar
  • 85g marmalade
  • 60ml brandy
  • 5.00 gm mixed spice
  • 185g plain flour
  • 75g brown sugar
  • 30g almond meal
  • 5.00 gm ground ginger
  • 125g chilled butter, chopped
  • 1 Free Range Egg yolk
  • 20.00 gm chilled water
Instructions:
  • For the fruit mince, mix together the mixed fruit, fig, almond, apple, sugar, marmalade, brandy or orange juice, and mixed spice in a bowl. Cover with plastic wrap and let it sit in a cool, dark place for 1 day to 1 week.
  • In a food processor, pulse together flour, sugar, almond meal, ginger, mixed spice, and butter until it looks like fine breadcrumbs. Add the egg yolk and water and process until the mixture forms a dough.
  • Transfer the dough to a lightly floured surface and knead gently until it's smooth. Cover the dough with plastic wrap and refrigerate for 30 minutes to allow it to rest.
  • Preheat your oven to 200C. Roll out the pastry on a floured surface to a thin 3mm disc. Line a 22cm round fluted tart tin with the pastry, trim the edges with a sharp knife, and chill in the fridge for 30 mins.
  • Prepare the pastry by covering it with baking paper and filling it with pastry weights or rice. Bake for 10 minutes, then remove the paper and weights or rice, and bake for an additional 10 minutes until lightly golden.
  • Fill the pastry case with fruit mince and spread it evenly.
  • On a lightly floured surface, roll out the gingerbread dough to a 3mm-thick disc and trim to 23cm. Use a 5cm and 10cm gingerbread man cutter to cut out shapes. Place the gingerbread disc over the fruit mince and decorate with the reserved gingerbread men.
  • Bake for 30 minutes until golden and hot throughout. Enjoy warm or at room temperature with frozen custard.

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