Rice Syrup Mince Tartlets

• 3 pears, peeled and chopped (3 cups)
• 1/2 cup fresh-squeezed orange juice
• 1/2 cup chopped dried figs
• 1/4 cup chopped pecans
• 1/4 cup currants
• 1/4 cup brown rice syrup
• 2 Tbs. brandy
• 2 tsp. grated lemon zest
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 2 1/4 cups all-purpose flour
• 1/2 cup ground almonds or almond flour
• 1 Tbs. rapadura sugar or brown rice syrup
• 1/2 tsp. salt
• 6 Tbs. coconut oil

1. To make Filling:
2. Bring all ingredients to a boil in saucepan.
3. Reduce heat to medium-low; simmer, covered, 30 minutes, or until mixture
4. is thick.
5. Cool.
6. To make Crust:
7. Pulse flour, ground almonds, sugar, and salt in food processor to combine.
8. Add coconut oil, and pulse until crumbly.
9. Add 4 to 6 Tbs.
10. ice water, and pulse until mixture just holds together and forms ball.
11. Preheat oven to 350F.
12. Coat 24-cup mini muffin pan with cooking spray.
13. Divide dough into 24 equal balls.
14. Press balls into prepared muffin cups, allowing edges to extend slightly over edges.
15. Bake 10 minutes, or until crusts are brown.
16. Cool tartlets in pan on wire rack 5 minutes.
17. Run knife around sides of each muffin cup to loosen tartlets; unmold.
18. Serve warm.

freshsqueezed orange juice, pecans, currants, brown rice syrup, brandy, lemon zest, ground cinnamon, ground cloves, ground allspice, ground nutmeg, flour, ground almonds, rapadura sugar, salt, coconut oil

Taken from www.vegetariantimes.com/recipe/rice-syrup-mince-tartlets/ (may not work)