This Fruit Mince Slice Base Recipe is gluten free and a great alternative for tarts and pies. It wouldn’t be Christmas without the tradition of the Fruit Mince Tart! It is not merely a pastry; it is a cultural artefact, a culinary masterpiece that encapsulates the spirit of Christmas in a single, delectable bite. As we savour its sweet and spiced allure, we partake in a ritual that connects us to the past, present, and the shared joy of the season. I love fruit mince tarts however I definitely prefer my slice version.
Fruit Mince Slice Recipe
Ingredients
- 2 ½ cups almond meal
- 2 T rice syrup or honey or maple syrup
- 1 organic egg
- 2 T macadamia or cold pressed coconut oil
- 1 teaspoon vanilla bean paste or 2 teaspoons of vanilla extract
- Click here for Fruit Mince Filling Recipe
Preparation
Preheat oven 150C/300F/Gas Mark 2 and prepare a 20cm (9 inch) square cake tin – line the base and sides with baking paper.
Method
Combine the almond meal, rice malt syrup, oil, vanilla and egg into a bowl. Mix together with your hands to form a dough. You can add a splash of water if needed to form a soft dough.
Shape into a rectangle and cut a 1/4 from the dough to make the stars. With the remaining dough roll up between two sheets of baking paper into a square shape to fit your square cake tin, or you can opt for a round cake tin too.
Thickness should be about 5mm. Pre-cook base for approximately 5 minutes before adding the filling.
Layer the fruit mince filling evenly over the dough base. Roll out the rest of the pastry and cut into star shapes and arrange stars over the top of the tart.
Place in the oven and cook for 30 minutes or until golden. Allow to cool completely in the tin before removing.
Serving Suggestions
Great as an afternoon snack with a cuppa or serve as dessert with a dollop of homemade custard.
Final Thoughts
I hope you enjoy this quick and healthy Fruit Mince Slice Base Recipe! Leave me a comment below and let me know how it turns out and if you made any modifications. I love hearing from you.
Be Well
xx
