Our last Christmas recipe reel - a mince pie tart! 🥧 Serves: 8-10 Ingredients: for the pastry -300g plain white flour -1⁄4 teaspoon sea salt -1 tablespoon coconut sugar -150g coconut oil, solid -41⁄2 tablespoons ice cold water for the mincemeat filling: -200g dried fruit -your choice of cherries, apricots, raisins, sultanas or a mixture -8 Medjool dates, pitted & chopped into small pieces -2 red eating apples,grated -2 navel oranges, juiced for the streusel topping -80g plain white flour (or use gluten free) -50g porridge oats -50g coconut sugar -50g coconut oil for the almond frangipane -5 tablespoons smooth almond butter -4 tablespoons ground almonds -2 tablespoons maple syrup -1 tablespoon coconut oil, melted to serve (optional) -dollop of plant-based ice cream or custard for baking 1 x 23cm round tart tin with fluted, removable edges method: 1.Begin by making the pastry. Place the flour, salt and coconut sugar in a large bowl and whisk to combine. Add the coconut oil and, with clean hands, use your fingertips to incorporate it until the mixture resembles breadcrumbs with no large pieces of coconut oil remaining. Sprinkle over the ice cold water and, using your hands, gently mix together to form a smooth dough (the mixture will be slightly sticky). Clean and dry your hands, tip the dough out onto a clean surface and shape into a round. Wrap in clingfilm, or place onto a plate and cover with a bowl. Set aside to rest for 10 minutes. 2. Preheat oven to 200°C / 180°C fan / 390°F. On a lightly floured surface, gently roll the pastry to around 27cm / 10.5” wide and the thickness of a £1 coin. Carefully line the tart tin with the pastry. Cover the pastry with baking parchment and top with baking beans to weigh it down (use old coins or rice if you don’t have baking beans). Place into the oven and bake for 30 minutes. Then carefully remove the parchment and baking beans and return the pastry to the oven for a further 5 minutes until golden brown all over. Remove and leave to cool. Cont. in comments