GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before August 1, 2016 and you’ll go into the draw to win your choice of adventure!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Cinnamon-chocolate fruit mince tarts


Shards of bitter chocolate give these little tarts a much-needed edge of bitterness, cutting through the natural sweetness of the dried fruit. Use an assortment of small biscuit cutters to cut out the decorative tops - we used stars, Christmas trees, snowflakes and angels, but it's entirely up to you. You'll need to begin this recipe at least a day ahead.

You'll need

270 gm dark brown sugar 200 gm each raisins, sultanas and currants 100 ml muscat 100 gm unsalted butter, melted 100 gm glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated rind and juice only ½ tsp ground cinnamon ¼ tsp each of mixed spice, ground cloves and finely grated nutmeg 100 gm dark chocolate (70% cocoa solids), coarsely chopped 20 gm demerara sugar mixed with ¼ tsp ground cinnamon, for scattering   Cinnamon pastry 180 gm softened unsalted butter 200 gm pure icing sugar 1 tbsp ground cinnamon 4 eggs 500 gm (3 1/3 cups) plain flour

Method

  • 01
  • Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilised jars and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally. Makes about 5 cups of fruit mince.
  • 02
  • For cinnamon pastry, beat butter, sugar and cinnamon in an electric mixer until light and creamy (4-5 minutes). Add eggs one at a time and beat until well combined. Beat in flour and a pinch of sea salt, turn onto a lightly floured surface and knead lightly until just smooth, then divide pastry in half, wrap each half in plastic wrap and refrigerate for 3 hours to rest. Roll out each pastry half on a lightly floured surface to 3mm thick, cut out 11cm-diameter rounds with a pastry cutter, place on a tray and refrigerate until required. Cut out small stars or other decorative shapes from the pastry scraps, place on a tray lined with baking paper and refrigerate until required. Re-roll any remaining scraps to 3mm thick, refrigerate until firm (30 minutes), then cut out more rounds and decorative shapes with small biscuit cutters and add shapes to tray. Line 24 125ml-capacity muffin tins with rounds and refrigerate until required.
  • 03
  • Preheat oven to 180C. Add chocolate to fruit mince mixture, stir to combine. Spoon fruit mince mixture into each pastry-lined pan, leaving a 5mm gap at top. Top each with a pastry shape, brush lightly with water, scatter with demerara sugar mixture and bake until pastry is golden and crisp (12-15 minutes). Cool completely in tins, then remove. Fruit mince tarts will keep stored in an airtight container for up to 1 week.

At A Glance

  • Serves 24 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 24 people

Featured in

Dec 2009

You might also like...

Summer seafood recipes

recipes

Christmas pudding ice-cream

Summer salad recipes

recipes

Raspberry and Mint Mojito

Quick summer recipes

recipes

Neil Perry: Prawn cocktail

Christmas classic recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes

recipes

Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes

recipes

Serge Danserau: Duck confit and potato terrine

Strawberry recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×