Gluten-free Christmas mince tarts

Name: Gluten-free Christmas mince tarts
Yield: 24
Ingredients: 400 g Pastry, Gluten-free; 400 g Fruit mince, gluten-free (Main)

Makes: 24

Food writer and cookbook author.

Commercial gluten-free pastry is available from your supermarket freezer. I used Pavillion.

Ingredients

400 g	Pastry, Gluten-free
400 g	Fruit mince, gluten-free (Main)

Preheat the oven to 190°C. Lightly grease 2 x 12-hole mini muffin pans.
Roll the pastry out between 2 sheets of waxed paper or plastic film until 3mm thick. Using a 5cm-6cm diameter biscuit cutter, stamp out 24 discs. The trimmings can be re-rolled and used. Gently press the discs in the muffin holes.
Spoon the fruit mince into the unbaked shells. Bake for 15 minutes, until the pastry is light brown. Cool the tarts on a wire rack.
Can be stored in an airtight container in the refrigerator or freezer. Great served dusted with icing sugar.