Christmas spice and ALL things nice! It truly feels like Christmas once fruit mince tarts start popping up at local bakeries and cafes. Rest assured that despite even with dietary requirements, you too can indulge in these single-serve delights. Follow our step-by-step instructions to create the ultimate vegan version… made EXTRA tasty by substituting in some Bio Buttery of course!
225g plain flour*
100g Bio Buttery
Fruit Mince Filling
Plant-based milk of choice, for brushing
Icing sugar, to dust
1/2 cup grated granny smith (green) apple
1/4 cup (40g) currants
1/4 cup (35g) slivered almonds
1/4 cup (35g) chopped pitted dates
1/4 cup (30g) dried cranberries
25g Bio Buttery
1/2 cup brown sugar
1/4 cup (60mL) orange juice
*Simply substitute for brown rice, chickpea flour or other flour of choice to make this recipe entirely gluten free
To make your shortcrust pastry, sift 225g plain flour into a large bowl, add your Bio Buttery and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in a pinch of salt before adding 2-3 tbsp cold water. Mix to form a firm dough.
Knead your shortcrust dough briefly and gently on a well-floured bench-top. Wrap in cling film and chill while preparing your fruit mince filling.
To make the fruit mince filling, place apples, currants, almonds, dates, cranberries, Bio Buttery, brown sugar and orange juice into a bowl. Mix the ingredients before covering and allowing to soak for 1 hour.
Preheat your oven to 160C. Remove your shortcrust pastry from the fridge and roll out onto a lightly floured surface until 3mm in thickness. Use a 6.5cm-round cookie cutter to cut rounds.
Line your lightly-greased mini-muffins tins with your rounds before spooning in filling. Re-roll any remaining scraps to cut out patterns of choice.
Brush tops with plant-based milk and allow to bake for 25 minutes or until golden.
Allow to cool on wire racks before dusting lightly with icing sugar to serve.