I just love these fruit mince pies. Nothing compares to home made mince pies. I have to credit the recipe for these to Teresa Cutter the Healthy Chef. I have altered the recipe somewhat (because I just can’t leave anything alone) so I’ll include my version here too. Teresa Cutter’s website includes a few variations for the pastry.
The great thing about these mince pies is that they are not over-the-top sweet and rich like the commercial variety. They area also high in fibre and contain fresh apples. And when you make the fruit mince your house will smell amazing.
Another good thing about this recipe is that you can do it in stages. With working and studying and having two kids in need of parenting, I sometimes find I only have an hour here and there to spare on my passion (that’s cooking of course). The fruit mince can be made and keeps in the fridge for up to three weeks and the pastry can be refrigerated for a couple of days before you assemble the tarts and bake them. If you do refrigerate the dough it will need some time to warm a little and become pliable once again.
Fruit Mince (makes enough for 48 small tarts)
500g finely diced apple (skin on) I used Pink Lady apples
125g raisins or sultanas
100g dried cranberries
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/4 tsp ground ginger
Zest and juice from one orange
500mL apple juice
1 tsp vanilla extract
Combine all ingredients in a pot and simmer over a gentle heat for about an hour, stirring every now and then. Make sure you don’t boil too fast, you don’t want it to dry out or burn on the bottom. The fruit should be plump and juicy, if it seems too dry add a little more apple juice. Turn off the heat and allow to cool. Refrigerate for up to three weeks or continue immediately with assembling your tarts.
Oatmeal pastry (makes 24 small tarts)
3 cups rolled oats
1 cup dessicated coconut
1 cup almond meal
5 tbsp coconut oil (melted)
4 tbsp honey
2 tsp vanilla extract
extra coconut oil for tart tray
Preheat oven to 150 degrees celcius (if your oven is quite fast you might want to reduce the temperature a little more to prevent the edges burning before the top is cooked). Brush the tart tray with coconut oil. First process oats until they form a flour. Add the rest of the dry ingredients and pulse to mix. Add the rest of the wet ingredients and mix until a dough is formed. The dough can be refrigerated at this stage. I like to refrigerate it for an hour to firm it up a bit and make it easier to roll. Cut dough into quarters and roll a portion of the dough between two pieces of baking paper. Cut circles of pastry to fit your tart tray. Fill each tart with a scant tablespoon of fruit mince. Cut pastry stars for the tops of the tarts. Bake for about 20 mins or until golden. Once cooled they can be stored in an airtight container in the fridge for 7 days.
* you can make this recipe vegan by omitting the egg and replacing it with 2 tbsp of water to help the dough come together. I have tried it both ways and I prefer to use the egg as the pastry can be a bit crumbly without it.