My Fruit Mince Tarts

The first day of the school holidays was unexpectedly cool and rainy so what better way to spend it than to with some Christmas baking! My husband has been dropping not so subtle hints for fruit mince tarts over the past few weeks so that was first on my list.

Before I got into my wholefoods groove I used to make fruit mince tarts with packet pastry and a jar of pre-made fruit mince. Not any more. I love making pastry and after a few years of practice I feel like I understand it a little more and can prevent some disasters. And honestly how amazing is homemade pastry?  If you don't feel up to making your own, the Careme brand pastry in Australia is really good and they even have a gluten free version.

I used my go-to spelt pastry recipe and developed my own fruit mince recipe which was SO delicious I couldn't help taking lots of sneaky spoonfuls for 'just to check if it was ready.' Ha!

The kids were hanging around by the oven waiting for them to bake because they smelt so amazing and then each had 3 for afternoon tea. So that's a big tick of approval.

The pastry recipe makes enough for one batch of 12 tarts and I rolled the scraps out into some little biscuits which we snacked while waiting for the tarts to cool enough to eat.

The fruit mince recipe makes enough for 2 batches of 12 tarts and is stashed in the fridge to make some more next weekend. As I was making these for kids I cooked the brandy in with the fruit to get the flavour but cook off most of the alcohol. You can add the brandy at the end once the fruit is cooked for a bit more of a kick.

My Fruit Mince Tarts

Fruit mince:

500g organic mixed dried fruit
5 granny smith apples (peeled, cored and diced)
1 cup fresh orange juice, pulp and all
1/2 cup rice malt syrup
1/4 cup brandy
zest of 1 orange
1 ts cinnamon
1/4 ts nutmeg
1/4 ts clove
1/4 ts allspice

Place all ingredients into a pot over medium heat. Bring to the boil then reduce the heat and simmer until the apple has completely softened and the mixture is thick and sticky. This will take around 20 minutes or so. Remove from the heat and leave to cool completely.

Pastry:

250g white spelt flour
20g coconut sugar
125g cold salted butter
1 egg yolk
2-3 tbs iced water, as needed

Place flour and sugar into the thermomix or food processor and mix just to combine and break up any lumps. Add the butter and process for a few seconds at a time, until the mixture resembles rough sand. Add the egg yolk and 1 tbs iced water and process again for a few seconds at a time until the dough starts to clump together. Add extra water 1 tbs at a time only if needed.

Turn the dough out onto a piece of plastic wrap and press into a disc. Wrap well and place into the fridge to rest for at least 20 minutes before rolling.

To assemble the tarts:

Preheat the oven to 180 degrees C / 160 degrees fan-forced. Grease a 12 cup tart or muffin tray and set aside.

Roll out about 2/3 of the dough (leave the rest in the fridge) about 3mm thick. Using a round cutter (mine was 7cm), cut out 12 circles for the bases of your tarts. Choose a cutter that is just a little wider than the diameter of each hole in your tray and they will fit perfectly. Press each circle over the base of your prepared tray and set the scraps of dough aside.

Place a teaspooful of fruit mince mixture into each tart base, being careful not to overfil or the edges won't seal. Using your finger, dab some water around the edge of pastry of each tart.

Roll out the remainder of the dough from the fridge in the same way, but use a slightly smaller cutter (mine was 6cm) to cut 12 circles for the tops of your tarts. Place a piece on top of each tart and then use a fork to crimp and seal the edges. Use the fork to pierce the top of each tart to allow steam to escape.

Bake for 15-20 minutes until the tarts are golden brown and smell amazing. Cool in the tray for 5 minutes before turning out onto a rack. Delicious warm or cold.

Buttery pastry surrounding sweet and spicy fruit, there's a reason these are a classic!

Bacon, Spinach and Garlic Pull-apart Bread

Aaaand so it's December! Things have been very quiet around here lately as I attempt to overhaul my blog. After lots of messing around I have ended up with 2 sites that aren't linked up and there's a whole lot of work to get things ready to go. I will keep you posted but I hope to launch in the New Year.

I haven't been doing much cooking of note lately. I've been sick for the past 3 weeks with a throat and chest infection so quite apart from not having enough energy to cook, I also haven't felt like eating. Tragic I know!

But even I can't resist the aroma of freshly baked bread. We've massively cut back on the amount of bread we buy so I've been baking more. Usually just sandwich loaves (recipe to come!) or a quick focaccia but sometimes you just want something a little fancy.

This bacon, spinach and garlic pull-apart was amazing. AMAZING. These sorts of bread are normally dripping with butter and cheese but I needed a dairy-free version and this worked perfectly. It is so packed with flavour from the bacon, garlic and olive oil that you don't miss the cheese, or in fact even notice that you were expecting some.

I made the dough and filling in the thermomix but you absolutely don't need to. Making the dough by hand (or breadmaker or however you normally make dough) and the filling on the stovetop will work just fine, it may just take a bit longer.

Bacon, Spinach and Garlic Pull-apart Bread

Dough:
450g water, room temperature
1 tbs instant dried yeast
1 ts salt
750g baker's flour
100g extra virgin olive oil

Filling:
50g extra virgin olive oil
4 rashers bacon, roughly chopped
1 big handful baby spinach or 2 large leaves silverbeet, finely chopped
3 cloves garlic, crushed

Grease a 9 inch cake pan and set aside.

TMX instructions to make the dough - place the water and yeast in the mixing bowl and heat for 2 minutes / 37 degrees / SP 2. Add the salt, flour and oil and mix for 6 seconds / SP 6, then knead for 2 minutes / interval setting.

Remove the dough, shape into a bowl and leave to prove in a covered and greased bowl for around 30 minutes, or until doubled in size.

Meanwhile make the filling - in the thermomix add the garlic and chop for 2 seconds / SP 7. Scrape down the bowl, add the bacon and chop for 3 seconds / SP 6. Scrape down the bowl, add the oil and cook for 3 minutes / varoma / SP 2. Add the spinach and cook for 2 minutes / 100 degrees / SP 2. (To prepare filling on the stovetop just chop all ingredients and fry together in the oil for 5 minutes or so until softened and fragrant). Tip the mixture into a heat proof bowl and leave to cool until required.

Preheat the oven to 180 degrees C / 350 degrees F.

To prepare the bread - knock down the dough and tip it out onto a floured surface. Roll out into a large even rectangle, about 1cm thick. Spread over the cooled filling evenly to the edges.

Using a sharp knife, slice the dough into 4cm wide strips. Fold each piece into a concertina and place into the prepared tin, cut side up. Repeat with remaining dough until the tin is full. Leave to prove for another 15 minutes.

Bake for approximately 45 minutes. It will be risen, golden brown and smelling delicious. Leave in the tin for a few minutes before turning out onto a wire rack.

It's ready to eat as soon as it is cool enough to handle.

Cardamom Pear Muffins (SRC)

It's Secret Recipe Club time again! Each month a dedicated group of bloggers are assigned a blog in secret to peruse and cook from, and then we all post on the same day. Today is reveal day for group D.

This month I was assigned Nicole's blog Hapatite and wow was I in for a treat. Hapatite ("hapa" meaning half or of mixed racial heritage and "tite" meaning appetite) is an absolute treasure-trove of amazing recipes, all drawing upon her family's Chinese, Cherokee, German and Hawaiian American background. As you can imagine this makes for some fabulous food!

One dish that really caught my eye was Nicole's take on char siu chow fun which is served for Chinese New Year.  But then I also loved her Baked Onion Rings and homemade Filet-o-Fish which was my go-to late night meal back in my uni days!

Nicole is also something of a tea connoisseur and has reviewed some really interesting tea blends. My favourite was the Candied Chestnut Tea and I wish it was available here! I really love tea and have an ever-growing collection of herbal teas so this made for some great reading.

As usual though I was on the hunt for kid-friendly snack ideas and you can't beat a muffin. Enter these Cardamom Spiced Pear Muffins.

Cardamom is one of those spices that seems to get overlooked. I remember making a cardamom cake years ago that I absolutely loved but I haven't really used it since, apart from in curries.

These muffins were absolutely delicious. The cardamom added a complexity of flavour that I wasn't expecting yet it wasn't overpowering, probably because it was paired with cinnamon and nutmeg (and the clove that I added because I love it). My boys loved these and as usual I wished I'd made a double batch because they disappeared way too quickly.

Cardamom Pear Muffins
Slightly adapted from Hapatite

2 cups self raising flour (or 2 cups plain flour + 1 tbs baking powder)
1/2 cup coconut sugar
85g softened butter
2 large eggs
1 ts vanilla extract
1 ts ground cardamom
1 ts cinnamon
1/2 ts nutmeg
1/4 ts ground cloves
1/2 cup buttermilk (I used 1/2 cup rice milk soured with 1 ts apple cider vinegar)
1 large pear, just ripe, cut into small dice

Line a 12 cup muffin tray with paper liners. Preheat the oven to 170 degrees Celsius fan-forced.

Cream together the butter and sugar until light and fluffy. Add the vanilla and the eggs, one at a time, beating well between each addition. Add the spices and mix well.

Fold through 1/2 the flour followed by 1/2 the buttermilk, then repeat with the remainder.

Fold through the pear pieces.

Spoon the mixture into the prepared tray and bake for 15-18 minutes or until golden brown and a skewer comes out clean.

Cool in the tin for 5 minutes before turning out onto a wire rack to cool completely (or just eat warm as they are amazing straight from the oven!!).

Thanks for a great month and a delicious recipe Nicole!

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Creamiest Dairy Free Chocolate Ice Cream

Happy November everyone! I never intended to be absent so long but life got busy, as it tends to do this time of year. Anyway you'll be glad I'm back because this ice cream is awesome and perfect for the stinking hot weather we're having at the moment (33 degrees C right now if anyone else is a weather tragic like me!)

So ice cream without dairy can be a little tricky, it can swing between too icy or too coconutty (totally a word) pretty quickly. But as 3 out of 5 of us are dairy free I've done a lot of experimenting. You're welcome.

My kids claimed this was the best chocolate ice cream ever and their chocolate covered faces spoke volumes. It was smooth and luscious and intensely chocolatey. The perfect antidote to a hot summer's day.

The weather made it impossible to get a picture before it melted (that and the kids kept opening the freezer every 5 minutes to check if it was ready!)

Make this. It's really good.

Creamiest Dairy Free Chocolate Ice Cream

400g tin coconut cream
400g rice milk (or any dairy-free milk you like)
2 eggs
2 heaped tbs raw cacao
2 tbs arrowroot
120g rice malt syrup (or maple syrup)
2 ts vanilla extract
pinch salt

TMX - place all ingredients in mixing bowl and cook 9 minutes / 90 degrees / SP 4.

Don't have a thermomix? Warm the milks in a large saucepan over medium heat and bring it to a simmer. Meanwhile in a medium heatproof bowl, beat together all remaining ingredients. Pour the warmed milks into the other ingredients whisking continuously. Tip the mixture back into the saucepan and stir over medium heat with a wooden spoon until it thickens and coats the back of the spoon, 5-10 minutes.

Pour the custard into a heatproof bowl and cool to room temperature before placing into the fridge and leaving to chill for at least 4 hours. Make sure you press some baking paper over the surface of the custard to stop it drying out.

Once the custard is completely cold, pour into your ice cream maker and churn for approximately 15 minutes or according to the manufacturer's instructions. It will be soft-serve consistency at this stage so pop it in a glass container in the freezer for a few hours before serving (if you can wait that long).

Pumpkin Spice Peanut Butter Cookies (SRC)

 

The last month has been really busy around here. We're 2 weeks into the term and still feel a bit all over the place and not back into our usual routine. My recipe choice for this month's Secret Recipe Club is perhaps indicative of my state of mind at the moment. Here Spring has arrived with a vengeance - the weather has warmed up and the jacarandas are in full bloom - but I'm still making soups and stews and feeling like hibernating. I think it's the stress and busy-ness of moving house that has finally caught up with me!

So when I was assigned Palatable Pastime by Sue for SRC this month it wasn't her amazing array of salads like Apple-Fennel Salad with Almonds that I was drawn to, it was heartier fare like Corned Beef Hash and Rustic Tortellini Soup. As usual though I needed an idea for an after school snack so I started looking for something sweet and ended up making 2 related recipes.

Pumpkin really hasn't caught on here in Australia as an ingredient for sweet dishes. You will never find canned pumpkin or pumpkin pie spice on the shelves. I decided to finally remedy that and make my first batch of pumpkin pie spice to enjoy whenever I like.

Pumpkin Pie Spice
Recipe from Palatable Pastime

1/2 cup cinnamon
5 tbs ginger
1 tbs nutmeg
2 ts allspice
2 ts ground cloves

Makes 1 cup (I plan on using lots of this over the coming months but Sue's post also gives instructions for smaller quantities as well).

And what to make with this fabulous blend of spices? I couldn't go past Sue's Pumpkin Spice Peanut Butter Cookies (yep I definitely have a bit of a peanut butter obsession but lucky my kids do too!)

Whether you have access to canned pumpkin puree or not, it is so, so easy to make your own. Simple steam or bake some pumpkin, throw it in a blender or food process and puree until smooth. That's it!

Pumpkin Spice Peanut Butter Cookies
Adapted from Palatable Pastime

60g softened butter
1/2 cup coconut sugar
1/4 cup pumpkin puree
1/2 cup natural peanut butter
1 tbs pumpkin pie spice
1 large egg
1 1/2 cups white spelt flour
1/2 ts sea salt

Preheat oven to 180 degrees Celsius.  Line 2 trays with baking paper.

In a large bowl, beat together the butter and sugar until well combined. Add the egg and beat well.

Add the pumpkin puree, peanut butter, salt and spice and mix until well combined.

Next fold through the flour to form a thick and sticky dough.

Roll tablespoons of dough into balls and place on the prepared trays.

Dip a fork into some extra coconut sugar and press the cookies flat with a criss-cross pattern.

Bake for approximately 12 minutes or until golden brown.

Cool on the tray for a few minutes then place on a wire rack to cool completely.

Makes 24 cookies.

Thanks for 2 great recipes Sue! My kids and I LOVED these crispy edged-chewy middle cookies and I am such a fan of the pumpkin pie spice.

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