Place the flours, almond meal, icing sugar and xanthan gum in a food processor and whiz to combine.. Add the egg and whiz just till the pastry comes together in a ball. Form into a disc, wrap and chill 15 minutes or overnight. (Just to make sure the butter or suet sets firm and holds the pastry together).
Grease the tin.
Roll out 1/2 the pastry on a floured work surface to 5mm thick. Using a 9 cm (3.5 in) cutter cut out 12 rounds and use these to line the tin.
Roll out the remaining pastry and cut the tops approximately 7 cm (3 in). Spoon the fruit into each hole. Brush the underside of each top with a little water and gently place over the mince filling, pressing the edges to seal. Gather any pastry scraps and re-roll, then cut out shapes to decorate each tart.
Brush tarts with eggwash, then bake 15-18 minutes or until the pastry is golden and crisp.
Cool 5 minutes in the pan, then transfer to a wire rack to cool completely if not serving immediately
Dust the tarts with icing sugar, if using, and serve warm or at room temperature