Put all ingredients for the dough in a food processor and mix until the ingredients combine. Alternatively, you can knead the dough by your hands.
Wrap the dough in cling film and refrigerate for 30-60 minutes.
Mix the apples, raisins, cranberries, hazelnuts, candied lemon, rum, apple juice, butter, cinnamon and date sweetener and place in a saucepan. Let the filling simmer for 15 minutes. Then let the mixture cool down completely.
Preheat the oven to 180 ° C.
Halve the dough and roll it out thinly on a lightly floured work surface. Using a round cutter, cut out 18 circles of Ø 7 cm and use them to cover the baking molds. Spread the filling on the bases and brush the edges with egg or soy cream. Roll out the other half of the dough and cut out 18 circles of 5 cm Ø with a cutter with a wavy edge; Cut a small hole or a star shape in the middle. Cover the tartlets with it and press firmly. Brush with soy cream or beaten egg and sprinkle with sugar. Bake the mini pies for 20-25 minutes, then leave them in the mold for 5 minutes and then let them cool on a rack.