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.
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