Macro Mince "No Meat" Tarts
- 2 cups of dried fruit soaked overnight in
- 3 cups of apple cider (or apple juice)
- 4 cups of chopped tart apples
- 2 Tablespoons barley miso 2
- Tablespoons kuzu dissolved in 1/2 cup cold water
- 2 teaspoons cinnamon
- zest of small orange
- juice of the orange
Peel, core and chop apples and place in a pot with the dried fruit soaked in apple juice overnight. Simmer for about 40 minutes until the dried fruit is soft. Dilute the miso in some of the cooking liquid and return to the pot. Cook for another 5-10 minutes. Add the dissolved kuzu and cinnamon and cook until the liquid in the pot becomes translucent, another 4 minutes or so. Then add the orange zest and orange juice and stir. Allow the filling to cool down.
INGREDIENTS FOR STANDARD PIE CRUST
- 3 cups org. all purpose flour and/or whole wheat flour
- 1/2 teaspoon sea salt
- 1/2 cup sesame or safflower oil
- 1/2-3/4 ice cup cold water
INGREDIENTS FOR GLUTEN FREE CRUST
- 2 cups Bob's Red Mill gluten free flour
- 1/2 teaspoon sea salt
- 1/4 cup sesame or safflower oil
- 1/4-1/2 cup ice cold water
Place flour in a bowl. Add the oil and combine with a fork until all the flour is coated and has a pebbly texture. Dissolve the sea salt in the ice cold water. Add the water to the flour mixture and continue stirring with the fork until it forms a ball.
For the standard pie crust: Divide into 3 parts. Take 1 part, keeping the rest covered. Roll out between waxed paper or parchment paper. Cut into circles large enough to fit into muffin or tart molds.This recipe yields enough dough for a double crust pie plus a single shell for an open faced pie. It was enough for about 30 small tarts. This dough can also be used for empanadas, strudels, sweet or savoury.
For the gluten free crust: It's best to make tarts. Form small balls with the dough and then place inside a muffin or tart mold. Spread the dough out with your fingers to cover the tin. You can also roll the dough between parchment paper for topping but it is very difficult to roll out crust to top a 9: pie without it breaking into pieces. The good thing about the gluten free crust is that it doesn't shrink and keeps its shape in the mold.
Make star shapes or other decorative shapes with remaining dough. Fill the tart mold to 2/3 with the mincemeat and cover with the star shape. Repeat with remaining dough. Bake in preheated 350F over for about 20 minutes, checking often. Remove when the crust starts to become golden. Makes about 30 small tarts.
The Almond Cream
- 1 cup whole organic almonds
- 2 cups water
- 1 Tablespoon kuzu
- 1-2 Tablespoons rice syrup or maple syrup, optional
- 1 teaspoon vanilla, almond extract or lemon zest
Bring almonds to a boil in 1 cup of water. Simmer for 5 minutes. Remove from heat and pop skins off the almonds. Place the almonds in a food processor with 1 cup of water and and blend until very smooth. Put a piece of cheesecloth over a strainer and pour almond mixture in. Strain out the almond milk and give the cheese cloth a squeeze at the end. You can put the remaining meal aside to use in making amaretti.
Pour the milk into a saucepan and bring to a slow boil. Add the dissolved kuzu and sweetener. Cook, stirring constantly, until it thickens. Turn off heat and add vanilla or almond extract or lemon zest.