I really love mince tarts or pies – I’m not 100% sure which is which really, but whatever you call them, these are delicious, possibly the best I have ever had. I like a chunky fruit mince, so I keep the apple and pear at a larger dice, feel free to keep the apple and pear small if you like. These tarts are gluten, grain and refined sugar free. You can make the fruit mince up to a week in advance and keep it in the fridge until you are ready to use it. Packed in a pretty glass jar, it would make a nice little Christmas gift.
Paleo Fruit Mince Tarts
Makes around 30 tarts
1 cup sulfite free sultanas
1 cup fresh pear, finely diced
¾ cup fresh apple, finely diced
½ fresh apricots, diced
1/3 cup sour dried cherries or unsweetened cranberries
Zest of ½ an orange
Zest of ½ a lemon
Juice of ½ an orange
6 pitted dates, diced
1 teaspoon mixed spice
1 teaspoon vanilla extract
½ a nutmeg, grated
½ a teaspoon ground cinnamon
½ a teaspoon ground all spice
2 cups almond meal
1 ¾ cups tapioca starch
4 tablespoons coconut flour
4 tablespoons coconut sugar
2 teaspoons vanilla extract
180g cold butter or coconut oil
enough almond milk to hold it together and form a pliable dough
½ cup Pecan pieces
For the Fruit Mince
Place all the ingredients into the thermomix bowl and cook the fruit, 35min/speed 2 reverse/70deg. Once cooked, transfer the fruit mince to a sterilized jar. Allow to cool completely before you put the fruit mince into the pastry tart shells.
Non Thermomix version
Place all the fruit mince ingredients into a large heavy based saucepan. Cook on low and stir with a wooden spoon continuously until the fruit has broken down and softened. Once cooked, transfer the fruit mince to a sterilized jar. Allow to cool completely before you put the fruit mince into the pastry tart shells.
Place all the pastry ingredients, excluding the almond milk, in the bowl of your thermomix or food processor and blitz until they come together to form crumbs. Slowly add some almond milk, a little at a time until the crumbs stick together and form a ball of dough around the blades. The dough should be soft, not sticky and easy to roll into balls.
Putting it together
Pre-heat your oven to 160degC.
Grease your tart tins/muffin tin/cupcake tin with coconut oil or melted butter.
Roll the dough into a small ball and then flatten it in the palm of your hand. Push this flattened ball into a muffin or cup cake or mini pie or tart tin and use your fingers to push the dough in and cover the bottom of the tin. Repeat until all of the dough is used up.* Place your tart cases in the oven to bake for 10-15 minutes or until the pastry starts to turn golden. Remove the tarts from the oven and allow to cool.
Once cool, spoon your cold prepared fruit mince into the cooked tart shells until it is all used up. Sprinkle pecan pieces on top of each tart. Place the tarts back into your 160deg oven and cook until the pecans are toasted and the edge of the tarts are browned – about 10-15min.
Remove the tarts from the oven and allow them to cool in their tins for 10 minutes until you can handle them. Remove each tart from it’s tin and place on a wire rack to cool completely. Store in an air tight container in the fridge for up to 10 days.