Guilt-less Desserts & Treats for your Family
I am surrounded by boys. Stinky boys. 1 Husband, 2 sons, 2 male dogs.
Sometimes I need to let my inner girl out. Exert some pinkness over the masculinity.
Until this year we had a PINK Christmas Tree. Yep… a shiny, girly, pink tree with lots of ballerina, princess and shoe ornaments! Sadly, over the years the pink turned to grey and the tree turned more senior-cit than girly. Now we have a green tree… But it’s still adorned with sparkly handbag ornaments!
These Fruit Mince Tarts are a great alternative to a traditional favorite… A bit like a pink tree!
The pastry is best when it is baked first before it is filled with mince as it ensures that the crust is not doughy and soft
- 500g Mixed dried fruit
- 1 Apple, grated
- 50 grams Dates
- 25 ml boiling water
- Dash of bicarb
- 1 tablespoon Marmalade
- 1 teaspoon Ground Ginger
- 1 teaspoon Cinnamon
- 1 teaspoon Mixed Spice
- 125ml Port or Sherry
- 125 Water
- 65ml Brandy
- 1/4 cup Almond Flour
- 1/2 cup plus 2 tablespoons Coconut Flour
- 1/4 teaspoon salt
- 1/4 teaspoon Bicarb soda
- 1/4 cup Coconut Oil, softened
- 1/4 cup Honey or Maple Syrup
- 1 Egg
- 1 teaspoon Vanilla Extract
- Place the dates in a bowl, cover with the boiling water and add the bicarb.
- Allow to sit for 20 minutes then blend until puréed.
- Place all the fruit mince ingredients, including the date mixture, into a large saucepan.
- Bring to the boil over a medium heat, then turn to low and simmer for 1 hour.
- Blend slightly to combine all the ingredients using a hand mixer.
- If you are making the mince in advance store in warmed glass jars.
- Keep in a dark and cool cupboard, shaking occasionally.
- Can keep for up to 1 month.
- Combine the dry ingredients in a kitchen blender and process on low until combined.
- Add the wet ingredients and blend until the dough comes together.
- Remove dough from the blender and form 2 balls.
- Flatten each ball into a disc, wrap in plastic and place in the fridge for 30 minutes.
- Pre-heat the oven to 175C/350F
- Roll a disc of pastry between 2 pieces of baking paper (this prevents the pastry sticking to the rolling pin).
- Cut out circles to fit inside your pie cases and cut stars for the tops.
- ** I used cute little fluted pie tins and used an egg ring as my pastry cutter. You could also use a pie or cupcake tin. The choice of tin will depend on the number of pies you are able to make**
- Grease the pie tins and place the the cut circles in the tin. Press the pastry into the tin, pressing together any cracks or tears.
- Pierce the bottom of the pastry 4-5 times.
- Place in the oven for 7 minutes.
- Remove and use immediately.
- Fill the pie crusts with fruit mince and top with the star cut pastry.
- Bake for a further 12 minutes.
- Remove from the oven and allow to cool.
- Keep in an airtight container.