- Dairy free
- Lactose free
- Peanut free
- Nut free
- Sesame free
- Seafood free
- Shellfish free
- Vegetarian
We’ve given mini mince tarts a fun twist by creating a giant version that’s perfect for entertaining.
- Serves8
- Cook time45 minutes
- Prep time15 minutes
Ingredients
- 3 shortcrust pastry sheets
- 3 x 410g jars fruit mince
- 2 tsp raw sugar
- 1 free-range egg, lightly whisked
- Crème fraîche, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Cut 1 shortcrust pastry sheet in half. Place the halves, overlapping slightly, over two ends of 1 remaining shortcrust pastry sheet. Press to seal. Line a 19.5cm (base measurement) round pie tin with pastry. Trim the excess, reserving offcuts. Line with baking paper and fill with baking weights or rice.
Step 2
Bake for 10 mins, then remove baking paper and weights or rice. Bake for a further 10 mins or until pastry is golden. Set aside to cool completely.
Step 3
Meanwhile, cut 6cm stars from the offcuts and remaining pastry sheet.
Step 4
Fill the pastry case with fruit mince. Arrange stars over the fruit mince. Brush with egg. Sprinkle with sugar and bake for 20-25 mins or until golden.
Step 5
Cut tart into wedges and serve with crème fraîche.
Giant fruit mince tart
- Serves8
- Cook time45 minutes
- Prep time15 minutes
Ingredients
- 3 shortcrust pastry sheets
- 3 x 410g jars fruit mince
- 2 tsp raw sugar
- 1 free-range egg, lightly whisked
- Crème fraîche, to serve
Description
We’ve given mini mince tarts a fun twist by creating a giant version that’s perfect for entertaining.
Method
Step 1
Preheat oven to 200°C. Cut 1 shortcrust pastry sheet in half. Place the halves, overlapping slightly, over two ends of 1 remaining shortcrust pastry sheet. Press to seal. Line a 19.5cm (base measurement) round pie tin with pastry. Trim the excess, reserving offcuts. Line with baking paper and fill with baking weights or rice.
Step 2
Bake for 10 mins, then remove baking paper and weights or rice. Bake for a further 10 mins or until pastry is golden. Set aside to cool completely.
Step 3
Meanwhile, cut 6cm stars from the offcuts and remaining pastry sheet.
Step 4
Fill the pastry case with fruit mince. Arrange stars over the fruit mince. Brush with egg. Sprinkle with sugar and bake for 20-25 mins or until golden.
Step 5
Cut tart into wedges and serve with crème fraîche.