^[1]Makes 16 tartlets

Free of: All top allergens except wheat.
Fruits contain sulfites.

Ingredients

Filling

• 1/2 cup (125 mL) each: prunes, raisins, dried apricots, dates, dried cranberries, diced
• 1/2 tsp (2.5 mL) each: cinnamon nutmeg, allspice, salt
• 1/2 cup 125 mL) brown sugar
• 2 cups (475 mL) plus 2 tbsp (30 mL) water
• 1 tbsp (15 mL) cornstarch
• 2 tbsp (30 mL) brandy [optional]

Pastry

• 1 1/4 cups (295 mL) all-purpose flour
• 6 tbsp (90 mL) butter, chilled and diced
• 2 tbsp (30 mL) vegetable shortening, chilled and diced. For dairy-free, omit butter and increase shortening to 1/2 cup
• Pinch of salt
• 3 tbsp (45 mL) ice water

Method

1. 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.
2. Shape dough into a ball. Cut ball into quarters, wrap each in plastic wrap and refrigerate for 1 hour.
3. For filling: in a medium saucepan, combine dried fruit, sugar, spices and cranberries. Bring to a simmer.
4. 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.
5. 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.
6. Now, using a 2-inch round cutter, cut out 16 disks. Cover pastry disks with a dish towel.
7. 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.
8. Brush the top of each with egg yolk (if using). Sprinkle with white sugar.
9. 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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