Christmas Tartlette

Serves 2

For the pastry:

  • 56g plain flour,
  • pinch of salt,
  • 25g coconut oil,
  • ½ tablespoon caster sugar,
  • 2 tablespoons water

For the filling:

  • 30g dried apricots roughly chopped,
  • zest of one orange,
  • 100g mixed dried fruit,
  • 2 tbsp. apricot jam,
  • 75g demerara sugar,
  • ½ tsp. mixed spice,
  • 100ml brandy (should produce more then you need but can be used for mince pies!)

For the crème analgise:

  • 50g double cream,
  • 1 egg yolk,
  • 15g caster sugar

First make the pastry:
Mix the flour, salt and coconut oil together. Once you have a fine breadcrumb consistency, add the sugar, and then the water. Work into dough. Set in between two sheets of cling film, flatten and the roll to about ¼ inch. Cut out 4 pastry rectangles of approx. 6cm x 12cm.

Now make the mincemeat by combining all the filling ingredients.

For the crème analgise pour the cream into a pan and heat through. In the meantime mix the sugar and eggs together. Pour half of the cream over the egg mixture and cook through over a low flame whilst gradually adding the rest of the cream. Continue to cook until the mixture coats the back of a spoon.

To assemble, spread the mincemeat onto the top of each pastry rectangle and refrigerate for a least 15 minutes.

Finally bake on 180oC in a pre heated over for 20 minutes. Garnish the dish with the Crème Analgise.

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