Serves
6-8
Can be Vegan*
Ingredients
225g/8oz ready
made shortcrust pastry
225g/8oz dried apricots, soaked in
120ml/8tbsp brandy for at least 1 hour
225g/8 oz Bramley apples, peeled, cored and sliced
1 lemon, juice only
450g/1lb jar of Vegetarian mincemeat
Topping:
50g/2oz plain flour
50g/2oz ground almonds
50g/2oz butter or vegan margarine*
50g/2oz soft brown sugar
To decorate:
toasted flaked almonds
To serve: cream,
creme fraiche, or soya cream*
Method
Preheat oven to 200C/400F/Gas Mark 6. Marinade the dried apricots
in the brandy for at least 1 hour
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 fridge for 30 minutes.
Line with baking parchment and baking beans and bake blind for
abour 10-15 minutes in the preheated oven. Remove from the oven
and allow to cool a little.
Chop up the
marinaded apricots and stir into the mincemeat with any remaining
brandy. Use to fill the base of the pastry case.
Slice the prepared
apples, dip in lemon juice and arrange on top of the mincemeat.
For
the topping: Mix the flour and ground almonds in a bowl, rub in the butter or
vegan margarine and stir in the sugar.
Sprinkle the
crumble topping on top of the apples and bake for 30-40 minutes
until golden.
Decorate with
toasted almonds and serve with cream, creme fraiche or vegan soya
cream. Note: Ready made
shortcrust pastry can be bought in most supermarkets. It is a great
time saver in a busy festive season but you can of course make your
own if you prefer.
© Copyright
The Vegetarian Society 1997
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