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Giant Mince Pie Tart

Greens of the Stone Age
Recipe by Greens of the Stone Age

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  • Prep 30 mins
  • Total 1h 30 mins
  • Easy
  • Serves 10

Cut out the faff and make one Giant Paleo Mince Pie Tart. Free from processed sugars and other nasties, but not free from festive fun!

Compatible with

Allergies

  • Contains Tree Nuts

Tip: Allergy Advice

This dish contains the following allergens: Tree Nuts

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  • 1/2 unwaxed orange (cut into wedges)
  • 1/2 unwaxed lemon (cut into wedges)
  • 100g sultanas
  • 100g raisins
  • 100g currants
  • 45g dried cherries
  • 1 small bramley apple (grated)
  • 75g butter (or 50g coconut oil)
  • 100g coconut sugar
  • 1/2 tbsp mixed spice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground ginger
  • 60ml spiced rum
  • 1/2 tbsp kirsch

For the pastry

  • 100g arrowroot or tapioca flour
  • 50g ground almonds
  • 2 tbsp powdered xylitol or coconut sugar
  • 1/4 tsp xanthan gum (optional)
  • 75g cold butter or palm shortening (cubed)
  • Juice of 1 orange

Utensils

  • Step 1

    Start by peeling away the peel from the orange and lemon wedges and set the flesh to one side. Slice the peel into thin strips then place into a pan of hot water, cover and boil for 30 minutes until soft. Place the lemon and orange flesh into a blender and blend until smooth, then pass the juice through a sieve and add to a medium-sized heavy bottomed pan then set to one side

  • Step 2

    Drain the fruit peel and cut into small dice. Add to the pan with the remaining mincemeat ingredients, except for the alcohol. Heat on a low heat until the butter melts and the mixture begins to simmer. Simmer for 10 minutes and stir occasionally until all of the liquid has evaporated. Leave to cool completely

  • Step 3

    Whilst the mincemeat is cooling place all of the ingredients for the pastry, except for the orange juice, into a blender and blend on low until it resembles breadcrumbs. Pulse in a tablespoon of orange juice at a time until the dough just comes together. Form the dough into a ball and flatten into a disc. Wrap in clingfilm and chill for 30 minutes

  • Step 4

    Roll out the pastry on a lightly floured surface until roughly 5cm larger in diameter than a 17cm pie dish. Transfer the pastry to the pie dish and trim the excess. Roll out the excess and cut into star shapes, alternatively roll it out to fit the pie as a lid

  • Step 5

    Stir the alcohol into the mincemeat then spoon on top of the pastry. Top the filling with the remaining pastry

  • Step 6

    Place the pie onto the wire wrack in the lower position then set to one side. Insert the cooking pot into the unit and close the lid. Select BAKE, set the temperature to 160°C and time to 50 minutes. Leave to pre-heat for 5 minutes then carefully place the wire rack into the unit and close the lid

  • Step 7

    Cook for 15 minutes before covering the pie carefully with foil. Cook for the remaining time until hot in the middle. Serve and enjoy

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