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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

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

  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.