Gingerbread Fruit Tart

Ingredients:

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

Pastry

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

Method:

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 cling wrap and place in a cool dark place for 1 day or up to 1 week.
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 cling wrap and place in the fridge for 30 minutes to rest.
Preheat oven to 200°C.
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.
Use a small sharp knife to trim the edge. Place in the fridge for 30mins to rest.