Ingredients

• 1 1/2 cups (225g) plain flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 cup (110g) firmly packed brown sugar
• 125g cold butter, chopped
• 2 tablespoons golden syrup
• 2 teaspoons iced water
• 410g jar fruit mince
• 1 granny smith apple, coarsely grated
• 1 teaspoon mixed spice
• Icing sugar, to dust

Method

• Step 1 Place the flour, ginger, cinnamon, sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add the golden syrup and iced water. Process until the dough just comes together. Turn the dough out onto a lightly floured surface and knead until just smooth. Shape dough into a disc. Wrap in plastic wrap and place in the fridge for 30 mins to chill.
• Step 2 Preheat oven to 200C. Grease two 12-hole, 1 1/2 tablespoon-capacity round-based mini muffin pans. Roll out two-thirds of the pastry between 2 sheets of baking paper until 3mm thick. Use a 7cm round cutter to cut 18 discs from the pastry. Reserve the pastry trimmings. Press the pastry discs into the prepared pan holes.
• Step 3 Combine the fruit mince, apple and mixed spice in a medium bowl. Divide the fruit mince mixture evenly among the pastry cases.
• Step 4 Roll out the remaining pastry between 2 sheets of baking paper until 3mm thick. Use a 6cm round cutter to cut 18 discs from the pastry, re-rolling trimmings if necessary. Use a 3.5cm gingerbread man cutter to cut centres from the discs. Carefully remove the gingerbread men. Top the tarts with the pastry rounds, using a fork to seal the edges.
• Step 5 Bake for 25 mins or until golden. Cool for 5 mins in the pans before transferring to a wire rack to cool completely. Dust with icing sugar to serve.