Gluten Free Christmas tarts
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5 from 1 vote

Gluten Free Mince Tarts

Wonderful gluten free tarts that aren't too sweet.
Servings: 12

Ingredients

Gluten free pastry

  • 150 gm rice flour
  • 150 gm chickpea flour - besan, you could also use buckwheat flour
  • 100 gm almond meal 1 cup
  • 4 Tablespoons icing sugar or powdered sugar
  • 2 teaspoons Xanthan gum
  • 160 gm butter cold unsalted chopped
  • 2 whole eggs

Fruit Mince Filling

  • 2 Granny Smith Apples peeled cored and grated
  • 45 gm almonds toasted slivered almonds (1/3 cup)
  • 65 gm dried cranberries 1/2 cup
  • 55 gm sultanas 1/3 cup
  • 3 whole dates fresh pitted and chopped
  • 35 gm apricots dried chopped
  • 35 gm raisins 1
  • 40 gm currants 1/4 cup
  • 1 teaspoon mixed spice
  • 1/2 teaspoon ground nutmeg
  • 80 ml maple syrup 1/3 cup
  • 1 tablespoon lemon zest approx 1 1/2juice
  • 60 ml lemon Juice
  • 80 gm suet grated vegetable, I used butter
  • 2 Tablespoons Marsala or Brandy
  • 100 gm icing sugar or powdered for dusting

Instructions

  • Place the apple, almonds, cranberries, sultanas, dates, apricots and raisins in a food processor and pulse until roughly chopped. Transfer to a bowl and add the currants, spices, maple syrup, suet ( butter), zest and juice and stir until well combined. Chill overnight

Pastry

  • 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