55 g gram flour (flour made from ground chickpeas)
100 g ground cashew nuts
1 tsp bicarbonate of soda
1 tsp xanthan gum
1 lemon (grated zest)
big pinch sea salt
150g sunflower or olive oil margarine
2 tblsp lemon juice
cold apple juice to bind
55 g tapioca flour
2 lemons (gratzed zest and juice)
For the Mincemeat: Combine all ingredients except brandy, cover and leave overnight.
Put into a covered container in oven at 120°C (Gas 4) for three hours. Remove and allow to cool, stirring occasionally.
Stir in brandy when cool and pack in jars until ready to use. The flavour matures and it's even better after several months.
For the Pastry: In a mixing bowl, combine all the dry ingredients, including the lemon zest. Add the margarine and work it into the dry ingredients with a fork or your fingertips to form a coarse meal. Add the lemon juice and mix in. Slowly drizzle in the cold apple juice, mixing until it comes together to form a dough. Form the dough into a ball and put it on a piece of parchment paper.
When ready to make the pies, preheat oven to 160°C and brush your tartlet tins with a little oil.
Roll the pastry out as thinly as possible between two sheets of parchment paper and cut into circles big enough to line your tartlet tins. I used a circular cookie cutter to do this.
You can either cut smaller circles to top with or else use a star cookie cutter to cut out little star shapes to top with. Put about a tablespoon of the mincemeat into each tart and top with the star or circle of pastry.
Bake for about 20 minutes. (I dusted the top lightly with a little tapioca flour when they were still hot, or you could use icing sugar).