Tea for Two
MINCE PIE-INSPIRED TARTS
Updated: Sep 1, 2022
Mince pies are a Christmas tradition, but personally I've never been a massive fan of them. So here is my mince pie-inspired tart made with fresh apples, pears and dried cranberries, flavoured with Christmas spices and topped with a crunchy crumble.
Watch how to make them below:
Yields: 8 mini tarts
Preparation Time: 30 minutes
Baking Time: 15-20 minutes
Oven Temperature: 180°C (fan oven)
tart pan / cupcake pan / tart moulds
spiced fruit filling
1 apple, peeled and chopped (around 85g)
1 pear, peeled and chopped (around 140g)
50g dried cranberries
25g mixed peel (or candied orange peel)
50g muscovado sugar
⅛ tsp ground cinnamon
¼ tsp mixed spice
1 tbsp lemon juice
1 tbsp fruit juice (any kind)
1 tbsp dark rum (optional)
1 tbsp corn starch
100g plain flour (10% protein)
5g caster sugar
70g butter, cold
30ml water, cold
30g butter, melted
45g plain flour (10% protein)
¼ tsp ground cinnamon
20g brown sugar
20g almond flakes
Preheat the oven to 180°C (fan oven)
In a large saucepan, add 1 cubed apple, 1 cubed pear, 50g dried cranberries, 25g mixed peel, ⅛ tsp ground cinnamon, ¼ tsp mixed spice, 1 tbsp lemon juice, and 1 tbsp fruit juice. Mix everything together.
Turn on the heat to medium-high and add in 32g butter, letting it melt down. Stir the ingredients from time to time.
Once it begins to boil, reduce the heat and let it simmer for 5-6 minutes until the fruit begins to soften. At this point, we can also optionally add in 1 tbsp dark rum for additional flavour.
When the fruit has softened to a point you are happy with, add in 1-2 tsp corn starch to thicken the sauce and then set aside to cool.
To the bowl of the food processor, add in 100g plain flour, 5g caster sugar, and 70g cold cubed butter. Pulse this a few times until it has formed fine breadcrumbs.
Add 30ml ice cold water, 1 tbsp at a time, pulsing in between each addition until the dough comes together as a smooth ball.
Turn the dough out onto a lightly floured surface, and roll to 3-5mm thickness (depending on how you like your tart crust).
Cut out rounds of dough and place them into the tart or muffin pan, then pop the whole tray into the fridge while we make the crumble.
In a mixing bowl, combine 45g plain flour, 20g almonds, 20g brown sugar and ¼ tsp ground cinnamon; giving it all a good mix together.
Melt 30g butter (microwave or stove top) and pour it over the dry ingredients. Using a fork, mix the butter in until you have crumble.
Take the baking pan out of the fridge and fill each tart shell with a teaspoon or two of filling, then top generously with some crumble.
Bake at 180°C on the middle rack of the oven for 15-20 minutes. Let it cool, before dusting with icing sugar to serve.