Fruit Mince Pies
[Vegan]

For the Fruit Mince:

1. Combine all the ingredients in a large saucepan and simmer over low heat for 10-15 mins, stirring now and then until the liquid is absorbed.
2. Leave to cool, and it's ready to use now; however, if you can leave it overnight, do so as the flavors will intensify.

For the Short Crust Pastry:

1. Preheat the oven to 350°F.
2. Grease a 12-tin muffin tray or tart tin and set aside. In a medium-sized bowl, mix the flour, salt, and coconut sugar.
3. Rub the coconut oil in using your fingertips; the pastry should resemble bread crumbs or wet sand. Add in the vanilla and water and mix to form a soft, pliable dough.
4. Bring the pastry into a ball using your hands and place it on a lightly floured surface. Using a rolling pin, roll to a quarter of an inch thick. Using a 2 and 3/4-inch round cookie cutter, cut as many circles out as you can and gently place them into the greased muffin tin.
5. Re-roll the remaining dough and continue cutting until you have 11 circles. With the remaining dough, cut out shapes for the tops of the tarts, I cut out stars.
6. Place the tops of the tarts on a baking tray lined with baking paper and place them and the tart shells into the fridge to chill for an hour. This is essential.

For Assembling:

1. Once they have finished chilling, begin to assemble. Add a generous amount of the fruit mince to each tart shell. Gently place the tops onto each tart and press down lightly to make they’re flat and even. Brush the tops with a little plant-based milk and sprinkle a little coconut sugar over the tops.
2. Bake in the preheated oven for 30-35 minutes or until golden.
3. Cool completely before removing them from the tin.