Mince Tart Meringue

  • 375g Gram (Chick pea) flour
  • 150g dairy free spread such as Pure or Vitaquell
  • 100g each raisins, sultanas & currants
  • 50g each glacé cherries & mixed peel (optional)
  • 1 level tsp each ground ginger & ground nutmeg
  • ½ level tsp ground mace
  • 2 level tsp ground cinnamon
  • 50 g vegetable suet
  • 1 medium size sharp eating apple & 1 whole orange
  • 150 ml brandy or whisky
  • 2 egg whites
  • 50 g castor or light muscovado sugar

  1. Rub the fat into the sifted gram flour until it is well crumbed.
  2. Add approximately 12 tbsp cold water and mix to a dough. It needs to be fairly sticky if it is not to crumble.
  3. Dust a board with gram flour then roll out as normal pastry. Line a 240 cm (approx.) flan case with the pastry, line with foil, weight with beans and bake blind for 10 minutes in a moderate oven (180ºC/350ºF/Gas 4). Remove the beans and foil then bake for a further 5 minutes. Leave to cool.
  4. Mix all the dried fruits with the spices and suet.
  5. Put the apple, cored and quartered, but not peeled, and the orange, cut into quarters but not peeled, in a food processor and pureé. Add this mixture to the dried fruit along with the brandy or whisky and mix well.
  6. Fill the pastry shell with the mixture and bake in a moderately hot oven (180ºC/375ºF/Gas 4) for approximately 10 minutes to warm the fruits through.
  7. Meanwhile, whisk the egg whites until very stiff then gradually add the sugar, whisking all the time. The mixture should stand in peaks and be shiny.