The delicious spice of Christmas fruit mince tarts really does make the festive season feel like it’s upon us. This uses a combination of almond meal and buckwheat flour for gluten free and more nutritious pastry than traditional white flours.
3 sweet red apples, cored and diced
¼ cup dried cranberries
¼ cup sultanas
¼ cup diced apricots
Juice of 1 lemon + ½ zest
Juice of 1 orange + ½ zest
1 tsp mixed spice
¼ tsp ground ginger
½ tsp vanilla essence
¾ cup water
1¼ cup almond meal
½ cup buckwheat flour
½ cup desiccated coconut
2 tbsp honey or rice malt syrup
2 tbsp coconut oil, melted
1 tsp vanilla essence
Add all filling ingredients to a saucepan, place on the stove and bring to a simmer. Cover with the lid, stirring occasionally for about 25 minutes or until apples are soft. Set aside.
Add all crust ingredients to a large mixing bowl, and mix until a pastry-like consistency is reached. You might need to add a dash of water if it isn’t binding properly. Allow it to rest for about 20 minutes.
Preheat oven to 190°c and grease muffin trays (12 hole).
Roll pastry between two sheets of baking paper until a few mm thick. Cut 20 circles (either by cutter or by hand) that are big enough to cover the muffin tray holes. Transfer each circle to line the holes of the tray and press down.
Scoop 1 tbsp or so of mixture on top of the pastry in each hole.
Leftover pastry can be re-rolled and used to cut out shapes to place on top of the fruit mixture.
Transfer to the oven and bake for about 15 minutes. Allow to cool and then transfer to an airtight container.