Ingredients
Scale
Pastry
- 60 g blanched almonds
- 60 g coconut flour
- 80 g arrowroot flour, plus extra for dusting
- 140 g buckwheat flour
- 160 g unsalted butter, chilled
- 50 g caster sugar
- 1 tsp natural vanilla extract
- 50 g water
- 2 egg yolks
Filling
- 1 Granny Smith apple, peeled, cored and cut into quarters
- 40 g soft dark brown sugar
- 100 g dried cranberries
- 100 g raisins
- 50 g currants
- 30 g mixed peel
- 40 g dried blueberries
- ½ lemon, zest (no white pith) and juice
- ½ orange, zest (no white pith) and juice
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp ground nutmeg
- 60 g brandy
- unsalted butter, for greasing
- arrowroot flour, for dusting
- 1 egg, lightly beaten, for brushing
- pure icing sugar, for dusting
Instructions
Pastry
- Place almonds into mixing bowl and mill 10 sec/speed 7.
- Add all remaining pastry ingredients, except water and egg yolks, and mix 6 sec/speed 6, or until mixture resembles breadcrumbs.
- Add water and egg yolks and knead 30 sec to form a dough.
- Transfer dough onto a silicone bread mat or floured
work surface and shape into a ball. Wrap in plastic wrap and place into refrigerator to rest for a minimum of 30 minutes. Clean and dry mixing bowl.
Filling
- Place apple into mixing bowl and chop 6 sec/speed 4. Transfer
into a bowl and set aside. - Place all remaining filling ingredients, except butter, arrowroot flour, egg and icing sugar, into mixing bowl and Turbo/1 sec/5 times.
- Add reserved apple and combine 10 sec/ /speed 2.
- Transfer into a sealable jar or bottle and place into refrigerator until ready to use (see Tips).
- Preheat oven to 180°C. Grease 2 × 12-hole muffin trays and set aside.
- Remove pastry from refrigerator and divide into 2 equal portions. Place 1 portion of dough between 2 sheets of baking paper and roll out thinly (3 mm thickness), dusting with arrowroot flour as needed to prevent sticking. Using a round scone or cookie cutter (7 cm), cut pastry into 24 discs, and use to line prepared trays.
- Place remaining dough between 2 sheets of baking paper and roll out thinly (3 mm thickness), dusting with arrowroot flour as needed to prevent sticking. Using a scone or cookie cutter (6 cm) for lids, cut out an additional 24 discs.
- Spoon 2 heaping teaspoons of mince filling into each lined
mould. Brush underneath each lid with beaten egg and place over mince filling. Push down gently to seal edges. Transfer into refrigerator for 10 minutes. Brush lids with a little beaten egg and cut a small slit for the steam to escape. Bake for 15 minutes (180°C), or until golden. - Leave tarts in tin to cool for 5 minutes. Dust with icing sugar and serve warm, or cool completely and transfer into a sealable container until ready to serve (see Tips).
Notes
To make your own buckwheat flour, place 250 g buckwheat into mixing bowl and mill 2 min/speed 10.
You can make fruit mince up to 6 months in advance and store in a sealable jar or bottle in the refrigerator.
Store pies in a sealable container for up to 3 days in a cool, dry place.
- Prep Time: 30 mins
- Cook Time: 1 hour 15 mins
