This Vegan Mincemeat Tart is a beautifully spiced, festive dessert featuring a flaky, buttery crust, a rich fruit and nut filling, and a delicate almond-glazed topping. Perfect for the holiday season, this plant-based tart brings together warm spices, citrus, and natural sweetness in every bite.
Why You’ll Love This Recipe
- Festive and flavorful – A perfect holiday treat with warm spices and rich dried fruits.
- Flaky, buttery crust – A vegan pastry that is crisp and golden.
- Naturally sweetened – Uses coconut sugar, maple syrup, and dried fruits for a more wholesome dessert.
- Dairy-free and eggless – A fully plant-based version of a holiday classic.
- Make-ahead friendly – Ideal for prepping in advance for a stress-free celebration.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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
Directions
Making the Crust:
- Preheat oven to 350°F (175°C). Lightly grease a tart pan.
- Mix dry ingredients – In a bowl, combine flour, salt, and coconut sugar.
- Incorporate butter – Cut in the chilled vegan butter until the mixture resembles fine crumbs.
- Form the dough – Gradually add ice water, mixing until a dough forms. Wrap and chill for 15 minutes.
- Roll and bake – Roll out the dough and press it into the tart pan. Prick the bottom with a fork and bake for 10 minutes.
Making the Mincemeat Filling:
- Cook the filling – In a saucepan, combine dried fruits, apples, almonds, brown sugar, cinnamon, nutmeg, allspice, orange juice, maple syrup, and vanilla. Cook over medium heat for 10 minutes until thickened.
- Assemble the tart – Pour the filling into the pre-baked crust, spreading it evenly.
- Bake – Return to the oven and bake for 20-25 minutes until golden.
Making the Glaze and Topping:
- Prepare the glaze – Whisk together powdered sugar, almond milk, and vanilla extract until smooth.
- Finish the tart – Once cooled, spread the glaze over the top and sprinkle with sliced almonds. Let set before slicing.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 55 minutes
- Servings: 8 slices
- Calories: 320 kcal per serving
Variations
- Nut-free version – Omit almonds or replace them with sunflower seeds.
- Extra citrusy – Add lemon zest for brightness in the filling.
- Gluten-free option – Use a 1:1 gluten-free flour blend for the crust.
- Spiced caramel glaze – Add a drizzle of warm maple-cinnamon syrup instead of the almond glaze.
- Mini tarts – Divide the dough and filling into smaller tart pans for individual servings.
Storage/Reheating
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days. Let come to room temperature before serving.
- Freezing: Freeze the unglazed tart for up to 2 months. Thaw overnight in the fridge before glazing.
- Reheating: Warm slices in a 300°F (150°C) oven for 5-7 minutes if desired.
FAQs
Can I use store-bought mincemeat?
Yes, but check the ingredients to ensure it is vegan.
What type of dried fruits work best?
A mix of raisins, cranberries, and chopped dates provides a balance of sweetness and texture.
Do I need to chill the tart before serving?
It is best served slightly cooled to allow the glaze to set properly.
Can I make this tart ahead of time?
Yes! Bake the tart a day ahead and glaze before serving.
What can I serve with this tart?
Pair it with vegan whipped cream, dairy-free vanilla ice cream, or a cup of spiced tea.
Can I make this into hand pies?
Yes! Use the dough to create small hand pies and fill them with the mincemeat mixture before baking.
How do I keep the crust from getting soggy?
Pre-baking the crust helps prevent it from absorbing too much moisture from the filling.
Can I use a different glaze?
Yes, a maple glaze or a dusting of powdered sugar works well.
Is this tart overly sweet?
No, the natural sweetness of dried fruits balances with the spices and tartness of the orange juice.
Can I add extra filling to the tart?
Yes, just ensure it doesn’t overflow the crust while baking.
Conclusion
This Vegan Mincemeat Tart is a warm, spiced, and festive dessert perfect for the holiday season. With its flaky crust, rich fruit filling, and delicate almond glaze, it’s a delightful plant-based take on a classic treat. Whether enjoyed with a cup of tea or as part of a holiday spread, this tart is sure to impress.
