Free of: All top allergens except wheat.
Fruits contain sulfites.
- 1/2 cup (125 mL) each: prunes, raisins, dried apricots, dates, dried cranberries, diced
- 1/2 tsp each: cinnamon nutmeg, allspice, salt
- 1/2 cup 125 mL) brown sugar
- 2 cups (475 mL) plus 2 tbsp water
- 1 tbsp cornstarch
- 2 tbsp brandy [optional]
- 1 1/4 cups (295 mL) all-purpose flour
- 6 tbsp butter, chilled and diced
- 2 tbsp vegetable shortening, chilled and diced. For dairy-free, omit butter and increase shortening to 1/2 cup
- Pinch of salt
- 3 tbsp ice water
- For the pastry: in a food processor, pulse together flour, butter (if using), shortening and salt. Continue pulsing, adding water 1 tbsp at a time until dough forms.
- Shape dough into a ball. Cut ball into quarters, wrap each in plastic wrap and refrigerate for 1 hour.
- For filling: in a medium saucepan, combine dried fruit, sugar, spices and cranberries. Bring to a simmer.
- In a small bowl, stir cornstarch in ice water. Add to fruit mixture and simmer 4 minutes. Add the brandy (if using) and remove from heat.
- Pre-heat oven to 350° F. Remove dough from fridge. Roll each quarter out to form a large ¼-inch thick disk. Using a 3-inch round pastry cutter first, cut out 16 disks.
- Now, using a 2-inch round cutter, cut out 16 disks. Cover pastry disks with a dish towel.
- Place each 3-inch pastry disk into each cup of a shallow muffin pan, and press gently into place (dough should reach ¾ of the way up the sides of the cups). Spoon a generous tablespoon of filling into each tartlet and top with a 2-inch pastry round.
- Brush the top of each with egg yolk (if using). Sprinkle with white sugar.
- Bake 22–25 minutes. Cool on a wire rack and serve.
Recipe by Simon Clarke
Food photography by Chris Gonzaga
First published in Allergic Living magazine.
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