Fruit Mince Tarts {gluten free}

Instructions

For Fruit Mince:

1. In a large mixing bowl combine all the fruit mince ingredients. Mix thoroughly. Cover bowl with a clean cloth and leave in a cool place overnight to allow flavours to improve.
2. If not using straight away place in an airtight container in the fridge for up to two months.

For the pastry:

1. Preheat oven to 180 degrees Celsius. Grease a muffin or tart tin with cooking spray or butter.
2. Place the gluten free flour, butter icing sugar and grated orange rind into a food processor bowl. Process until the mixture resembles breadcrumbs.
3. Add the beaten egg and pulse until the dough starts to form a ball. Transfer mixture to a light floured (gluten free) board and form into a ball.
4. Roll the pastry out thinly and cut out 12 circles using a 7.5cm fluted cutter (or a size to fit your tray holes). Place the pastry into the tray holes.
5. Spoon a generously heaped teaspoon of the fruit mince into each pastry case.
6. Re-roll the pastry trimmings and cut out stars using a cutter. Put a star on top of each tart and brush with a little beaten egg. Also sprinkle with caster sugar or raw sugar if you like.
7. Bake in the oven for 12-15 minutes or until golden and crisp. Allow to cool slightly before removing from tray.
8. Dust with icing sugar before serving.