Gingerbread fruit mince tarts

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Hello everybody, I hope you are having an incredible day today. Hello everybody, it's John, customary to my recipe page. Today, I will undertaking you a way to prepare a distinctive dish, Gingerbread fruit mince tarts. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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To get started in imitation of this recipe, we have to first prepare a few components. You can cook Gingerbread fruit mince tarts using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Gingerbread fruit mince tarts:

1. 1 1/2 cups (225g) plain flour
2. 1 tsp dome ginger
3. 1 tsp pitch ring cinnamon
4. 1/2 cup (110g) firmly packed brown sugar
5. 125g Cool cold frosty butter, chopped
6. 2 tbsp golden syrup
7. 2 tsp iced water
8. 410g jar fruit mince
9. 1 granny smith apple, scratchily grated
10. 1 tsp infected spice
11. Icing sugar, to dust

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Steps to make Gingerbread fruit mince tarts:

1. Place the flour, ginger, cinnamon, sugar and butter in a food processor and process until fusion resembles fine breadcrumbs. accumulation be credited following the golden syrup and iced water. Process until the dough just comes together. slant 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. Preheat oven to 200C. Grease two 12-hole, 1 1/2 tablespoon-capacity round-based mini muffin pans. Roll out two-thirds of the pastry amongst surrounded by 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. tote up the fruit mince, apple and infected spice in a medium bowl. Divide the fruit mince merger evenly accompanied by the pastry cases.
4. Roll out the enduring enduring pastry in the midst of 2 sheets of baking paper until 3mm thick. Use a 6cm round cutter to cut 18 discs from the pastry, re-rolling trappings if necessary. Use a 3.5cm gingerbread man cutter to cut centres from the discs. gone intent separate the gingerbread men. peak the tarts bearing in mind the pastry rounds, using a fork to seal the edges.
5. Bake for 25 mins or until golden. Cool for 5 mins in the pans to the fore transferring to a wire rack to cool completely. Dust with icing sugar to serve.

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