Fruit Mince Tarts
Makes between 6 to 12, depending on size of the pies.
The Fruit Mince recipe makes heaps, but you can use the leftovers when you make a 2nd batch of pies, or in the Mince Pie Cupcakes
- 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.