Dessertsdeliciouslyella
Mince Pie Tart
Who doesn’t love a mince pie at Christmas? This naturally sweet take on the classic festive favourite has a layer of almond butter frangipane, juicy mincemeat and a rustic crumbly topping. Serve with a dollop of ice cream or warm custard.
👥 10 Servings⏱️ Prep & Cook: 2h🔥 Cook: 2h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●saucepan
📝 Preparation Steps
1
Begin by making the pastry. Place the flour, salt and coconut sugar in a large bowl and whisk to combine. Add the coconut oil and, with clean hands, use your fingertips to incorporate it until the mixture resembles breadcrumbs with no large pieces of coconut oil remaining. Sprinkle over the ice cold water and, using your hands, gently mix together to form a smooth dough (the mixture will be slightly sticky). Clean and dry your hands, tip the dough out onto a clean surface and shape into a round. Wrap in clingfilm, or place onto a plate and cover with a bowl. Set aside to rest for ⏱️ 10 minutes.
coconut sugar1 tablespooncoconut oil5.2 ozice cold water4.5 tablespoons
2
Preheat oven to 200°C / 180°C fan / 390°F. On a lightly floured surface, gently roll the pastry to around 27cm / 10.5” wide and the thickness of a £1 coin. Carefully line the tart tin with the pastry. Cover the pastry with baking parchment and top with baking beans to weigh it down (use old coins or rice if you don’t have baking beans). Place into the oven and bake for ⏱️ 30 minutes. Then carefully remove the parchment and baking beans and return the pastry to the oven for a further ⏱️ 5 minutes until golden brown all over. Remove and leave to cool.
3
While the base is cooking, make the mincemeat. Place the dried fruit, dates, apples and orange juice into a saucepan over medium–low heat. Cook for 7–⏱️ 8 minutes, stirring frequently until soft and darkened. Set aside to cool.
4
For the streusel topping, place the flour, oats, coconut sugar and coconut oil into a bowl and mix together using your fingertips to form a crumbly mixture that holds together when squeezed.
coconut sugar1 tablespooncoconut oil5.2 oz
5
To make the frangipane, place the almond butter, ground almonds, maple syrup and coconut oil into a medium bowl and mix until combined.
coconut oil5.2 oz
6
Gently spread the frangipane evenly over the baked pastry base. Top with the cooled mincemeat mixture and then crumble over the streusel topping.
7
Bake for 45–⏱️ 50 minutes until the topping has turned dark golden brown and the filling is gently bubbling at the sides. Leave to cool completely in the tin before serving.
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