Festive Mince Pies

Mince Pie Crumble Tarts

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Its beginning to look a lot like Christmas and with these delicious festive crumble mince pies, they really will get you in the mood.

The thing with traditional mince pies is the sugar content and most are gluten based, but what if I told you, you could enjoy wonderful tasty mince pies that are refined sugar free, gluten free and vegan... no I haven't lost my mind and no I didn't make them out of cardboard.

By simply making a delicious mince pie filling with fresh dried fruits, nuts and orange juice with maybe a hint of alcohol and using my easy to make gluten free pastry, they are so simple to throw together.

I think even the mince pie connoisseur would enjoy my take on the mince pie.

They are wonderful eaten just as they are but even better drizzled with some cream

So rather than me waffle on about how tasty they are, I'm just going to get right to it and leave you with the recipe.

I would also love to know how you get on if you give them a try.

 

Mince Pie Crumble Tarts

Ingredients

Filling

100g medjool dates chopped into small pieces
50g apricots cut into small pieces
100g raisins
50g dried figs cut into small pieces
50ml marsala
Juice of one orange
Zest of one orange
1 tbsp ground almonds
1 tsp cinnamon
1/4 tsp all spice
Pinch of nutmeg
Up to 1/4 tsp ground cardamom
50g flakes almonds roasted
50g walnuts roasted
50g Hazelnuts
50g dark chocolate cut into small pieces (optional)

In a bowl add the dried fruit, along with the Marsala and orange juice/zest and allow to soak for at least an hour

Toast the almonds and roast the walnuts and allow to cool

Add these to the fruit mixture along with 1 tbsp ground almonds, the spices and the dark chocolate if using

Mix everything together and pop into sterilised jars until ready to use

Pastry

1/2 Cup Oat Flour

1/4 Cup Ground Almonds

1 tsp corn flour

2 tbsp Vegan Butter or Coconut Oil

2 tsp Coconut Sugar

1 tbsp Water

In a mini food processor, add the oat flour, ground almonds, corn flour, sugar and butter and whizz to form fine breadcrumbs.

Add the water and whizz again until it comes together.

You can either pop into the fridge or use straight away.

Using mini tart tins or one large one (you may have to double up the recipe for large tart tins) take 2/3 of the dough and begin to press it into the tart tin, up to the top of the edges until you fill the tart tin.

Prick the bottom with a fork a couple of times and then it will need to be blind baked, by simply lining it with baking paper and baking beans (so that it keeps its shape)

Pop into the oven at 170c for approximately 15 minutes.

Remove from the oven and begin to fill with you mince pie filling.

With the remaining pastry dough, crumble it up and sprinkle over the top like you would with an apple crumble.

Place back into the oven for another 15 minutes until the top begins to go golden.

Remove from the oven and allow to cool down.

These Mince Pie Crumble Tarts are wonderful eaten warm with a little cream or cold.

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