Mincemeat and Apricot Crumble
Wishing you a very Merry Christmas
Mincemeat and Apricot Crumble with vegetarian mincemeat, which is widely available in both basic and luxury versions. You can use 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.
8 ounces dried apricots
8 tablespoons brandy
8 ounces ready-made pastry crust
1 pound jar of vegetarian mincemeat
8 ounces Bramley apples, peeled, cored and sliced
Juice of 1 lemon
Toasted flaked almonds, for decoration if desired
Soya cream to serve
2 ounces white flour
2 ounces ground almonds
2 ounces vegan margarine
2 ounces soft brown sugar
Pre-heat the oven to 400 degrees. 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 cooling 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 them discoloring and arrange on top of the mincemeat.
For the crumble topping: Mix the flour and ground almonds in a bowl rub in the vegan margarine and stir in the sugar. Sprinkle the crumble topping on top of the apples and bake for 30 to 40 minutes until golden.
Divide into 6 balls and shape into rolls. Allow to prove by leaving the rolls in a warm place for 20 to 30 minutes, until well risen.
Decorate with toasted almonds and serve with vegan Soya cream.
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