Gingerbread Fruit Tart

Gingerbread Fruit Tart


Fruit mince

500g mixed dried fruit

½ cup (100g) dried figs

¼ cup (35g) slivered almonds, toasted

1 granny smith apple, cored, coarsely chopped

¼ cup (55g) brown sugar

¼ cup (85g) orange marmalade

¼ cup (60ml) brandy or orange juice

1 teaspoon mixed spice


1 ¼ cup (185g) plain flour

1/3 cup (75g) brown sugar

¼ cup (30g) almond meal

2 teaspoons ground ginger

1 teaspoon mixed spice

125g chilled butter, chopped

1 egg

1 tablespoon chilled water


  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.
  2. Cover with cling wrap and place in a cool dark place for 1 day or up to 1 week.
  3. 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.
  4. Add the egg yolk and water and process until mixture just comes together.
  5. Turn onto a lightly floured surface and gently knead until smooth. Cover with cling wrap and place in the fridge for 30 minutes to rest.
  6. Preheat oven to 200°C.
  7. Roll out the pastry on a lightly floured surface to a 3mm thick disc. Line a 22cm round fluted tart tin with a removable base with the pastry.
  8. Use a small sharp knife to trim the edge. Place in the fridge for 30mins to rest.


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Midwest Foods Dubbo