Shortbread Fruit Mince Tarts

Pre-heat oven to 170°C (150°C fan-forced). Lightly grease two 12-hole mini muffin pans (1½ tablespoon capacity).

Combine flours, sugar and lemon rind in a large bowl. Rub in the butter with fingertips and mix until a dough forms, kneading until smooth.

Set aside 1/3 of the dough for later. With the remainder, spoon 1 tablespoon of mixture into each muffin hole. Make a hole in the centre with your finger and press gently to the sides to form the tart base. Fill with approximately 1 teaspoon of fruit mince, repeat until all have been filled.

Roll the remaining dough out on a lightly floured surface to 4mm thickness. Cut out star shapes to fit the top of the tarts. Gently press stars on top of fruit mince. Refrigerate for 15 minutes prior to baking. Bake for 15 minutes or until tarts are light golden. Allow to cool in pans for 5 minutes before removing to a cooling rack to cool completely. Dust with icing sugar prior to serving.