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
Fruit Mince Tarts
- 500 g 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
- 125 ml Port or Sherry
- 125 Water
- 65 ml 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.