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Gingerbread fruit mince tarts

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For a quick and easy festive treat, you can’t go past these gingerbread fruit mince tarts. Bursting with sweetness in every mouthful, they’re sure to impress your family.

  • Makes18
  • Cook time25 minutes
  • Prep time15 minutes, (+ cooling and 30 mins chilling time)
Gingerbread fruit mince tarts

Ingredients

  • 1 1/2 cups (225g) plain flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 cup (110g) firmly packed brown sugar
  • 125g cold butter, chopped
  • 2 tbsp golden syrup
  • 2 tsp iced water
  • 410g jar fruit mince
  • 1 granny smith apple, coarsely grated
  • 1 tsp mixed spice
  • Icing sugar, to dust

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the flour, ginger, cinnamon, sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the golden syrup and iced water. Process until the dough just comes together. Turn the dough out onto a lightly floured surface and knead until just smooth. Shape dough into a disc. Wrap in plastic wrap and place in the fridge for 30 mins to chill.

  2. Step 2

    Preheat oven to 200°C. Grease two 12-hole, 1½ tablespoon-capacity round-based mini muffin pans. Roll out two-thirds of the pastry between 2 sheets of baking paper until 3mm thick. Use a 7cm round cutter to cut 18 discs from the pastry. Reserve the pastry trimmings. Press the pastry discs into the prepared pan holes.

  3. Step 3

    Combine the fruit mince, apple and mixed spice in a medium bowl. Divide the fruit mince mixture evenly among the pastry cases.

  4. Step 4

    Roll out the remaining pastry between 2 sheets of baking paper until 3mm thick. Use a 6cm round cutter to cut 18 discs from the pastry, re-rolling trimmings if necessary. Use a 3.5cm gingerbread man cutter to cut centres from the discs. Carefully remove the gingerbread men. Top the tarts with the pastry rounds, using a fork to seal the edges.

  5. Step 5

    Bake for 25 mins or until golden. Cool for 5 mins in the pans before transferring to a wire rack to cool completely. Dust with icing sugar to serve.

Gingerbread fruit mince tarts

Gingerbread fruit mince tarts
  • Makes18
  • Cook time25 minutes
  • Prep time15 minutes, (+ cooling and 30 mins chilling time)
Ingredients
  • 1 1/2 cups (225g) plain flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 cup (110g) firmly packed brown sugar
  • 125g cold butter, chopped
  • 2 tbsp golden syrup
  • 2 tsp iced water
  • 410g jar fruit mince
  • 1 granny smith apple, coarsely grated
  • 1 tsp mixed spice
  • Icing sugar, to dust
    Description

    For a quick and easy festive treat, you can’t go past these gingerbread fruit mince tarts. Bursting with sweetness in every mouthful, they’re sure to impress your family.

    Method

    1. Step 1

      Place the flour, ginger, cinnamon, sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the golden syrup and iced water. Process until the dough just comes together. Turn the dough out onto a lightly floured surface and knead until just smooth. Shape dough into a disc. Wrap in plastic wrap and place in the fridge for 30 mins to chill.

    2. Step 2

      Preheat oven to 200°C. Grease two 12-hole, 1½ tablespoon-capacity round-based mini muffin pans. Roll out two-thirds of the pastry between 2 sheets of baking paper until 3mm thick. Use a 7cm round cutter to cut 18 discs from the pastry. Reserve the pastry trimmings. Press the pastry discs into the prepared pan holes.

    3. Step 3

      Combine the fruit mince, apple and mixed spice in a medium bowl. Divide the fruit mince mixture evenly among the pastry cases.

    4. Step 4

      Roll out the remaining pastry between 2 sheets of baking paper until 3mm thick. Use a 6cm round cutter to cut 18 discs from the pastry, re-rolling trimmings if necessary. Use a 3.5cm gingerbread man cutter to cut centres from the discs. Carefully remove the gingerbread men. Top the tarts with the pastry rounds, using a fork to seal the edges.

    5. Step 5

      Bake for 25 mins or until golden. Cool for 5 mins in the pans before transferring to a wire rack to cool completely. Dust with icing sugar to serve.