Mincemeat and Apricot Crumble Tart (Vegetarian Society)

[Guest guest]

serves 6-8

 

Vegetarian mincemeat is widely available in both basic and luxury

versions.

You can use a basic mincemeat in this recipe and transform it into a

luxury one by the addition of brandied apricots.

This festive tart is equally delicious served hot or cold.

 

225g / 8oz dried apricots

120ml / 8tbsp brandy

225g / 8oz ready-made shortcrust pastry

450g / 1lb jar of vegetarian mincemeat

225g / 8oz Bramley apples, peeled, cored and sliced

juice of 1 lemon

toasted flaked almonds, to decorate

soya cream, to serve

crumble topping

50g / 2oz plain flour

50g / 2oz ground almonds

50g / 2oz vegan margarine

50g / 2oz soft brown sugar

1. Pre-heat oven to 200C/400F/Gas Mark 6. Marinade the dried apricots

in the brandy for at least 1 hour.

2. Roll out the pastry and use to line a 22cm/9 inch loose-bottomed

flan ring.

Prick the base with a fork and rest in the refrigerator for 30

minutes.

Line with baking parchment and baking beans and bake blind for about

10~15 minutes in the pre-heated oven.

Remove from the oven and allow to cool a little.

 

3. Chop up the marinated apricots and stir into the mincemeat with

any remaining brandy.

Use to fill the base of the pastry case.

 

4. Slice the prepared apples, dip in lemon juice to prevent them

discolouring and arrange on top of the mincemeat.

 

5. For the crumble topping: mix the flour and ground almonds in a

bowl, rub in the vegan margarine and stir in the sugar.

 

6. Sprinkle the crumble topping on top of the apples and bake for

30~40 minutes until golden.

 

7. Decorate with toasted almonds and serve with vegan soya cream.

 

Tip: Ready-made shortcrust pastry can be bought in most supermarkets.

It is a great time saver in a busy festive season but, of course, you

can make your own if you prefer.