Description
A beautifully spiced vegan mincemeat tart with a flaky, buttery crust, a rich fruit and nut filling, and a delicate almond-glazed topping—the perfect festive dessert for the holiday season!
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup vegan butter, chilled and cubed
- 2 tbsp coconut sugar
- 3–4 tbsp ice water
- 1/2 tsp salt
For the Mincemeat Filling:
- 1 cup dried mixed fruits (raisins, cranberries, and chopped dates)
- 1/2 cup chopped apples
- 1/4 cup almonds, finely chopped
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 2 tbsp orange juice
- 1 tbsp maple syrup
- 1 tsp vanilla extract
For the Topping:
- 1 cup powdered sugar
- 2 tbsp almond milk
- 1/2 tsp vanilla extract
- 1/4 cup sliced almonds
Instructions
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Preheat & Prepare the Crust:
- Preheat oven to 350°F (175°C).
- Lightly grease a tart pan.
- In a bowl, mix flour, salt, and coconut sugar.
- Cut in vegan butter until the mixture resembles crumbs.
- Gradually add ice water, mixing until the dough forms.
- Wrap and chill for 15 minutes.
-
Bake the Crust:
- Roll out the chilled dough and press it into the tart pan.
- Prick the bottom with a fork and bake for 10 minutes.
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Make the Mincemeat Filling:
- In a saucepan, combine all mincemeat filling ingredients.
- Cook over medium heat for 10 minutes, stirring occasionally, until the mixture thickens.
-
Assemble & Bake:
- Pour the filling into the pre-baked crust and spread evenly.
- Bake for 20-25 minutes, until golden and fragrant.
-
Prepare the Glaze & Garnish:
- Whisk together powdered sugar, almond milk, and vanilla extract until smooth.
- Once the tart cools, spread the glaze over the top.
- Sprinkle with sliced almonds and let set before slicing.
Notes
- Substitute pecans or walnuts for almonds in the filling.
- Use store-bought vegan mincemeat for a quicker version.
- Best served slightly warm with a scoop of vegan ice cream or whipped coconut cream.
