Mincemeat Streusel Pie with Hazelnuts

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What is it like?

- Fruity and packed with flavor

- A nice chewy texture

- Perfect with whipped cream or brandy butter

NOTE: the photo above is an adapted version of the recipe, made into tartlets instead of one larger pie. This is certainly an option for this recipe, just be sure to bake them for less time and remove them from the oven once they brown.

NOTE: the photo above is an adapted version of the recipe, made into tartlets instead of one larger pie. This is certainly an option for this recipe, just be sure to bake them for less time and remove them from the oven once they brown.

 

Recipe

Makes one 9-inch (25cm) tart; active prep 1 hour, cooling time 1 hour

For this recipe, you can mix and match the dried fruit as you like. Just keep in mind that you will change the flavor, but that can be part of the fun. If you don’t have dried cherries on hand, just use apricots or more dates. You can also substitute a lemon for the orange if that is what you have on hand. This dessert is perfect served with whipped cream or whipped coconut cream, as the richness balances the intense flavors of the fruit filling.

Crust
One foolproof tart crust

Mincemeat filling
1/3 cup currents, 50g
1/3 cup raisins, 50g
1/3 cup dreid cranberries, 50g
1/3 cup dreid cherries, 50g
8 small dates, chopped 50g
orange peel or mixed peel, 26g or about 2 tbsp chopped
1/3 cup hazelnuts, 40g
1 tart apple, peeled and chopped
1/3 cup brown sugar or coconut sugar, 60g
scant 3 tbsp butter or dairy free substitute, 36g
spices: 1/8 tsp cinnamon; 1/8 tsp nutmeg; 1tbsp cocoa powder (optional)
1 orange, zest plus 1 1/2 tbsp juice, 18ml
3 1/2 tbsp brandy or rum, 50ml

Topping
1/4 cup butter, 55g
2/3 cup flour mix, 85g
2 1/2 tbsp sugar, 30g
dash of salt


Directions:

  1. Follow the directions for one foolproof tart crust. There is no need to parbake the crust for this recipe, but if you’d like to, you can. Once you transfer the crust to the tart pan, use a knife to slice the crust 1/2 inch (1 1/4 cm) up from the bottom of the pan. In other words, the pie will only be 1/2 inch (1 1/4 cm) tall.

  2. Preheat the oven to 400F / 200C. While the crust chills, you can work on the filling. In a medium-sized saucepan, combine all of the ingredients, except for the brandy, and heat over low heat, stirring occasionally for about 10 minutes.

  3. Stir in the brandy. Place the filling in the fridge to cool. If you need it to cool quickly, put it in a thin later in a metal pan, such as a pie pan.

  4. For the streusel, topping mix together the softened butter, flour, sugar, and a dash of salt. If the butter is cold you can mix it in with your hands which will help soften it. Mix until you have a crumbly texture.

  5. To assemble, “pour" the mincemeat onto the tart crust. Sprinkle the streusel evenly over the top and bake for about 20-25 minutes, until the streusel starts to brown. Serve slightly warmed with whipped cream. Enjoy!