Sugar and spice make Christmas oh-so nice, and these Ginger Shortbread Fruit Mince Tarts will show you why.
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
Method
- Step 1Make 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 2Preheat 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 3Roll 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 4Combine 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.
- Diabetes friendly
- High carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
547 kj
Energy
3.9g
Fat Total
2.4g
Saturated Fat
1g
Fibre
1.4g
Protein
20mg
Cholesterol
60mg
Sodium
22.6g
Carbs (total)
All nutrition values are per serve
- Author: Cathie Lonnie
- Image credit: Andrew Young
- Publication: Super Food Ideas
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