the
Ultimate Veggie Feast

Mincemeat & Apricot Crumble Tart

Serves 6-8 - can be vegan*

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
cream, creme fraiche, or soya cream*, to serve

Crumble Topping:

50g/2oz plain flour
50g/2oz ground almonds
50g/2oz butter or vegan margarine*
50g/2oz soft brown sugar

 

Pre-heat oven to 200°C/4007#176;F/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 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.

Chop up the marinated 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 to prevent their discolouring and arrange on top of the mincemeat.

For the crumble 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*.

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.

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