Roasted Pear & Mincemeat Crumble Tarts

This recipe from the brilliant Epsom-based chef Laura Scott is just the job for anyone looking for a delicious, yet lighter, alternative to traditional mince pies. They are essentially mini festive crumbles. The pears are roasted in olive oil and orange blossom flower water (optional) to add a layer of fruity goodness which cuts through the richness of the mincemeat. Give them a go!

Ingredients

• 120 g plain flour
• 60 g unsalted butter
• 3 tbsp cold water
• 4 whole pears, peeled, cored and sliced into 12 segments
• 1 large splash of olive oil
• 1 capful orange blossom flower water/or zest of an orange
• 150 g plain flour
• 80 g demerera sugar
• 1 pinch seas salt
• 100 g unsalted butter cut into cubes
• 1 pinch cinnamon
• 1 handful pine nuts
• 1 jar homemade/shop bought mincemeat

Preparation

1. For the pastry:
2. Place the flour (120g) and butter (60g) into a bowl and using your fingertips mix together until you achieve fine breadcrumbs
3. Add in 2tbsp cold water and bring the mixture together until it forms a ball of dough. You may need to add up to 4tbsp of water, adding it bit by bit to prevent the dough becoming too wet
4. Once the pastry has come together, wrap it in cling film and leave it to rest in the fridge for at least half an hour before rolling it out
5. For the pears: Pre-heat the oven to 200 degrees and line a baking tray with baking parchment
6. Place the peeled, cored and sliced pears into a mixing bowl and pour in the olive oil and the orange blossom flower water. Mix well then transfer to the baking tray and roast for 30 minutes until the pears are turning golden around the edges. Once cooked set aside to cool.
7. For the crumble:
8. Combine the flour and butter in a mixing bowl and rub the mixture together with your fingers until it resembles breadcrumbs
9. Add the sugar, sea salt, cinnamon and pine nuts to the crumble topping and stir to combine
10. For the tarts:
11. Pre-heat the oven to 190 degrees and butter a 12 hole bun/mince pie tin
12. Roll out the pastry and using a cutter, cut out circles of pastry to line the tin you are using. Prick the pastry with a fork
13. Add a spoon of mincemeat to each tart followed by a few slices of roasted pears. You may have to chop them up to fit into the tart as you don't want them to burn around the edges
14. Add a generous layer of crumble topping, enough to cover the pears and the mincemeat entirely
15. Bake in the oven for between 20-25 minutes until the tarts are perfectly golden brown
16. Eat whilst warm with a little orange scented cream.