Project Description

This is my version of mince tarts – the addition of a frangipane or almond paste top instead of a pastry lid cuts down on the amount of pastry for a nice change. If your guests don’t like fruit mince – use jam instead and follow the recipe. For vegan version use coconut oil and chia egg (see recipe)
Serve with cinnamon spiced coconut cream

fruit mince

100g sultanas
100g raisins
100g currants
25g butter, chopped or coconut oil
1 green eating apple, finely chopped
50g brown sugar
½ tsp cinnamon
½ tsp ground mixed spice
¼ tsp nutmeg
Juice and zest of 1 orange and one lemon
25g flaked almonds
3 tbsp brandy

Or 1/2 jar of good fruit mince mincemeat or raspberry jam

Mix all the ingredients together except the brandy and put into an oven proof shallow bowl with a lid and bake for 30 minutes.
Allow to cool and stir in the brandy and store in a glass jar with a lid for a week or longer. The brandy keeps it.
Make at least a week before to let the flavours mature.

Pastry
150g white spelt flour
75g chilled butter or coconut oil
50g cold water
12 hole bun tin, oiled

preheat the oven gas 5 190 C

Put all the ingredients into your food processor and process till everything comes together. Rest for 15 minutes in the fridge and then roll out thinly and with a 3 1/2 inch cutter press out rounds to line each hole. You will have some left over to make more another time. Place a heaped tsp of fruit mince or jam into each one and set aside.

Frangipane topping

100g ground almonds
50g soft brown sugar
50g chilled butter, chopped or softened coconut oil
1 large egg or lfor vegan – use a tbsp chia seeds in 2 tbsp water – leave to steep for 10 minutes
1 tsp vanilla extract or paste
flaked almonds

Put the butter and sugar into your processor and process till soft and together. Add egg or chia egg and vanilla and mix in then add the almonds and process again until you have a soft paste.
Put a large tsp full on top of the fruit mince or jam.
Press on a few flaked almonds.
Bake for 20/25 minutes until golden brown.
Rest in the tin for 2 minutes and then remove with a blunt knife and cool on a rack. Don’t leave too long in the tin as the oozing fruit mince or jam acts like glue once it cools!
Can be frozen.

Cinnamon spiced coconut cream

1 tin coconut milk, refrigerated upside down over night or for a few hours – i used Thai Gold make
½ tsp cinnamon
juice 1 clementine
2 tsp maple syrup

Open the tin and spoon our the cream leaving behind the liquid. (use the liquid in soup or stews or smoothies)
Put into a bowl with the other ingredients and fork together.
Using a hand whisk, whisk until light and fluffy or put into a food processor and process until all light and fluffy.
Refirgerate till needed.