These little red tarts make a nice change to the usual mince pies that we see this time of year. Not that I would turn down a nice warm mince pie! I don’t refuse much food I have to say… unless of course it’s something that had a face or came out of something with a face. That still remains my favourite way of explaining which foods vegans avoid. I said it in a radio interview once when I was told I had 20 seconds to explain veganism; the interviewer’s face was a picture.
As with most of my recipes (except cakes) the ingredients are variable, see what suits you!
- 1 pack shortcrust pastry (or make your own using orange juice in place of water)
- 300g fresh cranberries
- 1 large cooking apple, peeled and chopped into inch square cubes
- 1 tsp mixed spice
- Large knob margarine (I use Pure soya)
- 30ml agave syrup
- 100g Demerara sugar
- 1 tbs mixed candied citrus peel
- 1 tbs spiced rum (normal dark rum is OK too)
Scatter the cranberries and apple onto a baking sheet and fleck with little pieces of the marg. Drizzle the syrup over the fruit and bake for 20 mins at 180°C. While the fruit is roasting, use a small knob of marg and some greaseproof paper to lightly coat the holes of two cake tins. Thinly roll out the pastry on a floured surface. Cut out 24 rounds with a fluted cutter and press gently into each hole. Remove the cranberries from the oven and mix in the sugar, peel and rum. Then fill the pastry cases, two thirds full, with the cranberry mix. Use any leftover pastry to cut holly or star shapes and place on top of each pie. Bake for 20-25 mins at 180°C. Remove when the pastry is cooked through (gently lift one pie to check the pastry is not wet or soggy underneath still). Remove from oven and cool then lightly dust with icing sugar.