Christmas is so not far away. In fact, I’m in total shock as to how soon it really is. I’ve been developing this recipe for a while now – I adore fruit mince pies generally, and my husband is slightly obsessed – and I am so determined to have a totally paleo Christmas this year that I was desperate to make a good batch! I think I succeeded with these, and now I am so excited – it really is Christmas (as I can testify from the fabulous Brad Paisley Christmas album I have on repeat!!)!
For the pastry
125g blanched almond flour (doesn’t need to be superfine)
3 tbsp ground flax
3/4 tsp baking soda
1 tsp cinnamon
65g coconut flour
100g coconut oil
100g coconut milk
1/2 tbsp white vinegar
2 tbsp dark raw agave syrup or raw organic honey
For the fruity insides
50g pitted dates
50g dried apricots, 30g dried apple, 30g dried peach, 30g dried pear (or 140g of dried fruit of your choice)
1 tsp vanilla
30g roast almonds
1 tbsp coconut manna or butter (not oil)
3/4 tsp ground cloves
1 tsp cinnamon
5 tbsp white wine
3 tbsp dark raw agave or raw organic honey
Before I get into the method, I feel like I need to talk a little about paleo pastry. For those who are used to baking the regular way, pastry that doesn’t use processed flour is going to feel and act very differently to regular flour, and the above pastry, while it feels good in your hands initially, will dry out more quickly than a regular one. So have some coconut oil on hand, and just go by feel! If it starts getting too dry, add a little and just knead briefly.
So! Preheat oven to 180 degrees Celsius.
Begin with the pastry. Mix the dry ingredients together in a largish bowl, and the wet in a separate bowl, so they are thoroughly combined. Make a well in the dry ingredients, and pour in the wet. Using a wooden spoon or spatula, fold the wet into the dry until just combined. This should form a pastry that you can hold in your hands without them getting too sticky. As I said above, if it’s too dry, add a little coconut oil. Spread a little coconut flour onto a board and onto a rolling pin, and roll out pastry until 1/4 inch thick – or really as thin as you can make it – I think the thinner the better with these tarts! Using a scalloped cutter, cut 12 pieces of pastry and place into a baking tray that has 12 shallow “muffin” places.
Cook the bases for 6 minutes in the oven.
Meanwhile, add dates, apricots, apple, peach, pear, wine and agave to a food processor. (The fruit may need to be soaked in warm water for 15 mins if it is very hard, then strain the water off). Process (or pulse) until combined, fairly gooey but still a little chunky. Add the rest of the fruity mixture ingredients except for the almonds. Pulse until combined. Finally, add the almonds to the mixture and pulse mixture until they are roughly chopped. By this stage your pastry bottoms are probably ready. Spoon a generous portion of fruity mixture onto each one. Roll out the remaining pastry and cut stars of your desired size, and pop them on top of the fruity mixture, as shown below. It’s best if they nearly or just reach the edge of your pastry bottoms, but you can decide what look you’re going for!
Cook for another 6 minutes in the oven or until the stars are a golden brown. Makes about 12 Fruit Mince Pies. Soo excited about these, they are delicious – enjoy! x