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Gingerbread man fruit mince tart

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This gingerbread man fruit mince tart recipe is the ultimate festive dessert. Served with frozen custard, it will be a hit on any table.

  • Serves16
  • Cook time50 minutes
  • Prep time30 minutes, + 1 day macerating & 1 hour resting time

Ingredients

  • 1/4 quantity Basic Gingerbread (see recipe p32)
  • Coles Vanilla Frozen Custard, to serve

Fruit mince

  • 500g mixed dried fruit
  • 1/2 cup (100g) chopped dried figs
  • 1/4 cup (35g) slivered almonds, toasted
  • 1 Granny Smith apple, cored, coarsely chopped
  • 1/4 cup (55g) brown sugar
  • 1/4 cup (85g) orange marmalade
  • 1/4 cup (60ml) brandy or orange juice
  • 1 tsp mixed spice

Pastry

  • 1 1/4 cups (185g) plain flour
  • 1/3 cup (75g) brown sugar
  • 1/4 cup (30g) almond meal
  • 2 tsp ground ginger
  • 1 tsp mixed spice
  • 125g chilled butter, chopped
  • 1 Coles Australian Free Range Egg yolk
  • 1 tbs chilled water

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

    To make the fruit mince, combine the mixed fruit, fig, almond, apple, sugar, marmalade, brandy or orange juice and mixed spice in a bowl. Cover with plastic wrap and place in the fridge for 1 day or up to 1 week.

  2. Step 2

    Meanwhile, to make the pastry, place the flour, sugar, almond meal, ginger, mixed spice and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until smooth. Cover with plastic wrap and place in the fridge for 30 mins to rest.

  3. Step 3

    Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 22cm round (base measurement) fluted tart tin with removable base with the pastry. Use a small sharp knife to trim the edge. Place in the fridge for 30 mins to rest.

  4. Step 4

    Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove the paper and weights or rice. Bake for a further 10 mins or until light golden.

  5. Step 5

    Spoon fruit mince into pastry case and smooth the surface.

  6. Step 6

    Roll out the gingerbread dough on a lightly floured surface to a 3mm-thick disc. Trim to a 23cm disc. Use a 5cm and 10cm gingerbread man cutter to cut out shapes and reserve. Carefully place the gingerbread disc over the fruit mince. Decorate the top with reserved gingerbread men.

  7. Step 7

    Bake for 30 mins or until light golden and heated through. Serve warm or at room temperature with frozen custard.

    Gingerbread man fruit mince tart

    Gingerbread man fruit mince tart
    • Serves16
    • Cook time50 minutes
    • Prep time30 minutes, + 1 day macerating & 1 hour resting time
    Ingredients
    • 1/4 quantity Basic Gingerbread (see recipe p32)
    • Coles Vanilla Frozen Custard, to serve

    Fruit mince

    • 500g mixed dried fruit
    • 1/2 cup (100g) chopped dried figs
    • 1/4 cup (35g) slivered almonds, toasted
    • 1 Granny Smith apple, cored, coarsely chopped
    • 1/4 cup (55g) brown sugar
    • 1/4 cup (85g) orange marmalade
    • 1/4 cup (60ml) brandy or orange juice
    • 1 tsp mixed spice

    Pastry

    • 1 1/4 cups (185g) plain flour
    • 1/3 cup (75g) brown sugar
    • 1/4 cup (30g) almond meal
    • 2 tsp ground ginger
    • 1 tsp mixed spice
    • 125g chilled butter, chopped
    • 1 Coles Australian Free Range Egg yolk
    • 1 tbs chilled water
      Description

      This gingerbread man fruit mince tart recipe is the ultimate festive dessert. Served with frozen custard, it will be a hit on any table.

      Method

      1. Step 1

        To make the fruit mince, combine the mixed fruit, fig, almond, apple, sugar, marmalade, brandy or orange juice and mixed spice in a bowl. Cover with plastic wrap and place in the fridge for 1 day or up to 1 week.

      2. Step 2

        Meanwhile, to make the pastry, place the flour, sugar, almond meal, ginger, mixed spice and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until smooth. Cover with plastic wrap and place in the fridge for 30 mins to rest.

      3. Step 3

        Preheat oven to 200°C. Roll out the pastry on a lightly floured surface to a 3mm-thick disc. Line a 22cm round (base measurement) fluted tart tin with removable base with the pastry. Use a small sharp knife to trim the edge. Place in the fridge for 30 mins to rest.

      4. Step 4

        Line the pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove the paper and weights or rice. Bake for a further 10 mins or until light golden.

      5. Step 5

        Spoon fruit mince into pastry case and smooth the surface.

      6. Step 6

        Roll out the gingerbread dough on a lightly floured surface to a 3mm-thick disc. Trim to a 23cm disc. Use a 5cm and 10cm gingerbread man cutter to cut out shapes and reserve. Carefully place the gingerbread disc over the fruit mince. Decorate the top with reserved gingerbread men.

      7. Step 7

        Bake for 30 mins or until light golden and heated through. Serve warm or at room temperature with frozen custard.