Photograhy by Bruce Nicholson

Recipes

Apricot & Ginger Tiger Fruit Mince Tarts

Recipe created for Dole

A delicious change from traditional mince tarts and one to enjoy all year round.

Ingredients

• 400g dried apricots, diced
• 1 litre cider
• 1 cup dark cane sugar
• zest and juice of 1 lime
• 3cm piece fresh Dole Ginger, peeled and grated fine
• ¼ tsp ground cinnamon
• 1 tsp mixed spice
• flour for rolling
• 200g sweet short pastry
• 3cm star shaped cookie cutter (or you can use a circle cutter)
• icing sugar for dusting

Method

1. Place the apricots, cider, dark cane sugar, lime zest and juice, ginger and spices into a large saucepan and bring to a simmer.
2. Turn the heat to very low and simmer gently, stirring occasionally until any remaining liquid has reduced to a very thick and caramelised syrup. Leave to cool.
3. Preheat the oven to 180C. Grease the base and sides of a standard 18 hole muffin tin.
4. On a lightly floured surface, roll the pastry out to 3mm thick, and using an 8cm round cutter, cut out 18 circles.
5. Fit the circles into the patty pan and spoon the fruit mince into the pastry bases, then flatten out the mix.
6. Re roll the left over pastry and cut 18 stars. Press the stars lightly on top of the tarts.
7. Bake for 8-10 minutes or until pastry is golden brown. Dust with icing sugar to serve.

* The mince will keep refrigerated in an airtight container for up to 3 months and also freezes well

Makes 18

Recipe © Copyright Genevieve Knights 2011

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