bohemianwanderer – These fig and mincemeat crumble pies combine rich dried fruit with a crisp pastry base. The recipe makes 12 individual pies and suits festive or seasonal occasions. Preparation takes about 10 minutes, with an additional 30 minutes for chilling. Baking requires around 50 minutes, plus time for cooling before serving.
Begin by preparing the pastry dough. Place 125 grams of butter, 100 grams of icing sugar, and 250 grams of plain flour into a food processor. Blend the mixture on high speed until it resembles fine crumbs. Alternatively, rub the butter into the flour and sugar by hand until sandy.
Stop the processor and scrape down the sides. Blend again briefly until the mixture begins to come together into a soft dough. Add two egg yolks and mix gently to form a smooth dough. Avoid overworking to keep the pastry tender.
Flatten the dough into a round disc about two centimeters thick. Wrap it in cling film and chill in the refrigerator for at least 30 minutes.
While the dough chills, meanwhile prepare the filling mixture. First, combine 110 grams of chopped dried figs with 400 grams of mincemeat in a bowl. Then, add 30 grams of brandy and mix thoroughly. Make sure the ingredients are evenly combined to ensure consistent flavor.
Once you are ready to bake, next preheat the oven to 190°C or 170°C for a fan oven. This equals 375°F or gas mark five. After that, remove the pastry from the refrigerator and let it rest at room temperature for 15 minutes. This step helps make rolling easier.
Meanwhile, lightly flour a work surface and roll the dough to a thickness of two to three millimeters. Then, cut out 12 discs using a 10-centimeter cutter. Next, press each disc into a lightly floured 12-hole muffin tin. Use your fingers to shape the pastry neatly into the corners. Finally, trim any excess pastry and collect the offcuts in a bowl, as these will be used later to create the crumble topping.
Bake Crumble-Topped Pies and Serve with Brandy Butter or Cream
Prepare the crumble topping using the reserved pastry offcuts. Add 75 grams of chopped hazelnuts, 50 grams of oats, 25 grams of brown sugar, and 25 grams of butter.
Mix the ingredients with your hands until a chunky crumble forms. The mixture should hold together loosely without becoming too soft. Divide the fig and mincemeat filling evenly among the pastry cases. Spoon the crumble mixture generously over the top of each pie.
Place the muffin tin in the preheated oven. Bake for 20 to 25 minutes until the crumble turns golden and the pastry cooks through. Remove the pies from the oven and allow them to cool in the tin for 10 minutes. This helps them firm up before removal.
Carefully lift each pie out using a small knife. Transfer them to a wire rack to cool completely. Serve the pies warm or at room temperature depending on preference. Dust generously with icing sugar before serving.
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Pair the pies with brown sugar brandy butter or clotted cream. The creamy topping balances the rich fruit filling. The combination of figs, mincemeat, and nuts creates a deep and layered flavor. The crumble topping adds texture and contrast.
These pies can be stored in an airtight container for up to two weeks. Their flavor often improves slightly after resting. This recipe offers a practical make-ahead dessert option. It delivers a balance of sweetness, spice, and richness in each serving.
