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.
