Ginger shortbread fruit mince tarts desserts recipes
Ingredients
410g jar fruit mince
1/4 cup finely chopped prunes
1 large green apple, peeled, finely chopped
1 teaspoon finely grated lemon rind
1 egg, lightly beaten
1 tablespoon demerara sugar
Icing sugar, for dusting
Ginger shortbread pastry
11/2 cups plain flour, plus extra for dusting
1 teaspoon ground ginger
1/2 teaspoon mixed spice
1/2 cup brown sugar
125g butter, chilled, chopped
1 egg yolk
Ginger shortbread fruit mince tarts desserts recipes
Method
Step 1
Make Ginger Shortbread Pastry Combine flour, ginger, mixed spice, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk. Process until dough just comes together. Turn pastry out onto a lightly floured surface. Knead until just smooth. Shape pastry into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
Step 2
Preheat oven to 200°C/180°C fan-forced. Grease 2 x 12-hole, 1 1/2 tablespoon-capacity round-based patty pans. Roll out 2/3 of the pastry between 2 sheets of baking paper until 3mm thick. Using a 7cm round cutter, cut 24 rounds from pastry. Discard trimmings. Press pastry rounds into prepared pan holes.
Step 3
Roll out remaining pastry between 2 sheets of baking paper until 3mm thick. Using a 4.5cm gingerbread man cutter, cut 24 gingerbread men from pastry, re-rolling trimmings if necessary.
Step 4
Combine fruit mince, prunes, apple and rind in a medium bowl. Divide mixture evenly among pastry cases. Brush one side of each gingerbread man with egg and place, egg-side down, on each tart. Brush tops with egg. Sprinkle with demerara sugar. Bake for 20 minutes or until golden. Cool for 5 minutes in pans. Transfer to a wire rack to cool. Dust with icing sugar. Serve.
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