and Apricot Crumble Tart
from The Vegetarian
Society UK - www.vegsoc.org
Vegetarian mincemeat is widely available in both basic and luxury
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.
1. Pre-heat oven to 200C/400F/Gas Mark 6. Marinade the dried apricots
in the brandy for at least 1 hour.
- 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
2. Roll out the pastry and use to line a 22cm/9 inch loose-bottomed
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.