We've used our stored Bramley cooking apples together with a few red goji berries for a good Christmas sparkle, and some warming winter spices, all baked in hazelnut pastry cases.
Pre-heat a fan oven to 170℃. You will need a 12 hole tartlet tin - we used a perforated one for crisper pastry.
Makes 12 pies
150g Shipton Mill white flour blend
50g ground hazelnuts
¾ tsp xanthum gum
50g cold salted butter, cubed
1 medium egg, beaten
2 tsps cold water
250g peeled, chopped Bramley cooking apple
20g fresh cranberries
20g dried goji berries
1 large tbsp culinary coconut oil (odourless)
1 tbsp water
1 tbsp honey
¼tsp ground ginger
¼tsp mixed spice
for the pastry
1. Weigh the dry ingredients into a bowl.
2. Cut the butter into chunks and rub into the dry flour mixture with fingertips, you can also do this in a food processor using the pulse setting.
3. Add the beaten egg and cold water to form a sticky dough.
4. Shape into a flattened disc, wrap in clingfilm and refrigerate for at least one hour.
for the filling
5. Put the fresh and dried fruit, the water, honey and spices into a saucepan and cook over the lowest heat until you can mash the mixture gently with a wooden spoon. Leave some lumps, remove to a cold dish to chill.
6. Place the chilled pastry on parchment paper, cover with clingfilm, and using the rolling pin from the middle to the edges, turn it round in a circle by holding the paper for even rolling in a full circle.
7. Remove the clingfilm, and using a cutter slightly larger than your 12 hole tray, cut 12 circles and ease them into the holes.
8. Fill the cases with the chilled apple mixture - but don't overfill.
9. Cut 12 stars from the remaining pastry and place one on each pie and push it gently down.
10. Bake for 20 minutes in the oven.
11. Remove from the oven, cool for a few minutes and place on a wire rack to cool before sprinkling with icing sugar.
Serve on their own at tea-time, or if you fancy a little more luxury, whip some mascaropone with a little brandy, or just add a dollop of vanilla ice cream.