I dusted the top lightly with a little tapioca flour when they were still hot, or you could use icing sugar.
- for the mincemeat:
- 2 bramley apples (peeled and small diced)
- 225 g organic coconut oil
- 225 g sultanas
- 225 g currants
- 150 g dried apricots (finely chopped)
- 250 g raisins
- 125 g crystallised ginger (or cut mixed peel)
- ½ cup maple or agave syrup
- 2 oranges (grated zest and juice)
- 50 g chopped almonds (toast very lightly first)
- 4 tsp mixed spice
- ½ teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- 6 tblsp brandy
- for the pastry:
- 300 g rice flour
- 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).