MinceMeat(less) Tarts – they’ve been a feature in my parents holiday baking for YEARS. Well, at least the ‘meat’ version has. Although, I had never actually tried one of my parents tarts, I loved how rustic they looked adding an organic presence to a plate full of goodies. SO, it seemed I had some homework to do. I sat down with my dad and asked what he enjoyed most about his favourite holiday treat – lightly boozy & creamy mincemeat + a thick buttery crust . Right, sounds simple enough?!
SO, my tart…thick, melt in your mouth, Pecan/Oat Tart Shells packed full of my favourite dried fruits – which bathed in a Spiced Brandy+Rum combo until plump. The decision to add coconut flakes was a solid one as they absorbed a TON of liquid i.e. flavour. AND the extra touch of sea salt added to the tart shells to balance out ALL that sweet fruit filling pushed these tarts into the BANGARANG (may need another) category. These charming lil’ gems will definitely be added to our rotation of regular holiday baked goods.
These festive fruit filled tarts have an extra thick pecan/oat shell that perfectly compliments ALL that piled high sweetness. Rustic in appearance, these MinceMeat(less) Tarts will add an authentic feel to any holiday feast. That is…if they last! Mine sure didn’t.
- 1/2 cup large coconut flakes
- 1/2 cup dried prunes, roughly chopped
- 1/2 cup golden raisins
- 1/2 cup dried currants
- 1/2 cup dried organic cranberries
- 1/2 cup dried cherries
- 1/2 cup mixed candied peel
- 1/3 cup organic coconut oil, melted
- 1 tbsp ginger, finely grated
- 1 cup demerara sugar
- 2 tsp all spice
- 1/2 tsp ground nutmeg
- zest of 1 lemon & navel orange
- 3 tbsp brandy
- 2 tbsp dark rum
- 1 cup raw pecans
- 1&1/2 cups oat flour *gluten free
- 1/4 cup coconut oil, melted
- 3 tbsp almond butter *room temp.
- 1/4 cup maple syrup
- 1/2 tsp sea salt
*There’s about twice as much filling vs. tart shells for this recipe. See notes below.
Preheat the oven to 235*F.
Add all ingredients to a large bowl, *except the brandy and rum. Fold until everything is evenly coated.
Pour the fruit mixture into a deep stoneware, cast-iron, or baking dish. Take the orange and lemon that was zested earlier, cut them in half, and squeeze the juice evenly over the mixture – remove any seeds. Cover with tinfoil and place in the oven, middle rack.
Bake for about 2hours and remove. Cool for about 15-20mins, with the tinfoil still on. Remove the foil and pour the brandy and rum evenly over the mixture. Fold a few times, then seal tightly with the tinfoil and allow the mixture to sit for at least 48hrs – folding every 8hrs or so.
*The coconut oil will harden as the filling cools, but that’s perfectly fine. Warm up prior to serving – see last instruction under ‘Tart Shells’ below.
Add the pecans to a food processor. Pulse a few times just to break up into pea-size pieces.
Add the oat flour and salt. Pulse again until evenly combined and crumb-like.
In a small bowl, whisk together the coconut oil, almond butter, and maple syrup until combined.
While blending on low, add the coconut oil mixture to the food processor. Blend until everything is evenly combined and still crumb-like (not smooth).
Preheat the oven to 350*F. Line a muffin baking sheet with individual 5x5inch pre-cut parchment squares, or muffin liners.
Take about 4tbsp of the tart shell mixture, and firmly + evenly press it into the prepared muffin cup/depression. Be sure not to go too skimpy on the base of the tart shell – you don’t want the filling to fall through. *Repeat until all the mixture is used up. Makes 7-8 ‘thick’ tart shells.
Once the tart shells are firmly formed into their lined cups, place in the oven and bake for 7mins, or until fragrant but not browning. Remove from the oven and allow to cool.
Fill each cup with the MinceMeat(less) mixture, piled about 1inch above the top of the tart shell. Place back in the oven and bake for 17-20mins – any coconut on top should be lightly browning.
Remove from the oven and allow to completely cool. Lift by the parchment paper to remove the tarts from the baking sheet.
I store my tarts in the fridge or freezer in an airtight container. Before serving, place the tarts still in their parchment wrappers, onto a baking sheet and warmup in the oven at 220*F for about 10-15mins (longer if frozen). The filling will become extra gooey again similar to when first baked.
~ You could make your tart shells shallower, so your tart shell mixture goes further; or you may want to make a second batch.
~ If making your own 5x5inch cup liners from parchment paper (I love their rustic look), firmly hold any folds with your fingers while filling with the tart shell mixture. This will prevent the mixture from getting too far into the fold and creating any issues once the parchment paper is removed.