This was a strange decision to make mince tarts for the blog… I’m not a great fan of dried fruit, or fruit peel for that matter. But I got chatting to my gorgeous friend Jo last week and we were discussing the finer points of a good mince tart. Not too sweet, no chunks of fruit peel (IMO), and a good pastry – has to be good pastry. So I think that’s why I wanted to give them a go, so that I could make a version that was tailored to my liking. And I guess that is the beauty of cooking really isn’t it!
This is not a super fast recipe, but it’s also not super difficult. At this time of year especially when everything and everyone can be a little crazy, sometimes I like/need the therapy of small, simple tasks. Finely dicing apple, pushing pastry into moulds, it is something that I don’t always have time to do, and when I do I like to think about the people I’m making this for and infuse it with as much love and good vibes as possible. That may sound a little naf, but there you go.
I really love this passage from Sally Fallon:
“Food preparation is actually a sacred activity. According to esoteric lore, if a woman could see the sparks of light going forth from her fingertips when she is cooking, and the energy that goes into the food that she handles, she would realise how much of herself she imbues into the meals that she prepares for her family and friends. It is one of the most important and least understood activities of life that the feelings that go into the preparation of food affect everyone who partakes of it. This activity should be unhurried, peaceful …