• Tea for Two

MINCE PIE-INSPIRED TARTS

Updated: Sep 1

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)

 

EQUIPMENT

tart pan / cupcake pan / tart moulds

 

INGREDIENTS


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)

32g butter

1 tbsp dark rum (optional)

1 tbsp corn starch


shortcrust pastry

100g plain flour (10% protein)

5g caster sugar

70g butter, cold

30ml water, cold


crumble topping

30g butter, melted

45g plain flour (10% protein)

¼ tsp ground cinnamon

20g brown sugar

20g almond flakes

 

METHOD


Preheat oven

Preheat the oven to 180°C (fan oven)



Step 1

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.



Step 2

Turn on the heat to medium-high and add in 32g butter, letting it melt down. Stir the ingredients from time to time.



Step 3

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.



Step 4

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.



Step 5

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.



Step 6

Add 30ml ice cold water, 1 tbsp at a time, pulsing in between each addition until the dough comes together as a smooth ball.



Step 7

Turn the dough out onto a lightly floured surface, and roll to 3-5mm thickness (depending on how you like your tart crust).



Step 8

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.



Step 9

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.



Step 10

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.



Step 11

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.



Step 12

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.

 

happy baking! X

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