Place chopped apple, orange peel, orange juice, water, tablespoon of the butter into a saucepan and simmer on low for 20 minutes to soften the apple and orange with the LID ON. Then lift the lid and simmer a further 5 minutes. If for some reason all liquid has evaporated and ingredients are sticking, don’t panic, just add a tiny splash more water or o/j.
Add all the rest of the ingredients and simmer for 10-15 minutes on low until a smooshy gooey texture has been created. Once you’ve achieved that, switch off and spoon into a cool bowl and set aside. If you can leave this over night for the flavours to all get to know each other, then that’s perfect, if not, no stress. They’ll still be delicious!
For the pastry, get all of your flours into your food processor. Blitz them for a few seconds together to aerate.
Then, add your cold chopped butter and pulse until butter is in tiny pieces through the flours / a bit sandy looking. Usually takes 4-5 pulses.
Then, add your syrup, your egg and pulse a couple of times.
Then add 1 tablespoon of water. Pulse again a couple of times. If pastry hasn’t come together yet, pulse again with another tbsp of chilled water.
Now, spread a little tapioca flour onto a parchment paper sheet and put your ball of pastry onto it. Sprinkle some on your hands too.
Get your mini baking paper cups ready and then roll your pastry quickly in your hands into a double sized macadamia ball and pop one each into all the mini muffin cups.
Then press the centre of the ball with your thumb and then easy the pastry out to the full width of the muffin cups, and your pastry at this point should be about 3mm thick all around. Coax the pastry lined muffin cups into your mini muffin tin, and repeat until you’ve done them all. Don’t make more than 18 if you want star shaped tops, but if you’re just doing little round tops, you can do 20.
Now, put those pastry lined tins into your fridge for 15 minutes. If you skip this step, you will not have the best pastry result possible. Trust me, it’s worth it for that beautiful crumbly, biscuity vibe.
Preheat the oven to 200 celcius / 400 farenheit, without the fan setting on. The fan will give too much power and brown the edges too much resulting in over cooked + under cooked combo – not good!
While your pastry cups are chilling, make your tops either little circular biscuits or cookie cutter christmas shapes.
Pull out your pastry cups, and swap with the tops now to give them some fridge time before baking.