gluten free fruit mince tarts …

These fruit mince tarts are perfect to make for the Christmas season. It’s a popular Christmas treat.

A custom from the middle ages says that if you eat a mince pie on every day from Christmas to  the Twelfth Night (6th January) you will have happiness for the next 12 months!

Fruit Mince
2 cups mixed dried fruit
1 green apple, peeled, grated
1/4 cup brown Sugar
50 g butter, melted
2 tbsp Golden Syrup
1/2 tsp ground cinnamon
1 tbsp orange zest
1/2 cup Orange Juice
1/4 cup silvered almonds
pure icing sugar, to dust

250 g gluten-free plain flour
1/2 cup Pure Icing Sugar
1 tsp xanthan gum
160 g butter, chopped, chilled

1) Place flour, icing sugar and xanthan gum in a food processor. Add chopped butter and pulse, in short bursts, until mixture resembles breadcrumbs.

2) Add egg white and pulse until combined. Turn out onto a lightly floured board, flatten slightly and wrap in plastic. Chill in freezer for 30 minutess. Cut off one-quarter, re-wrap and place back in freezer.

3) Preheat oven to 160°C or 140°C fan. Grease a 12-hole ¹⁄3-cup muffin pan. Roll out pastry between baking paper until 5mm thick. Cut out 12 x 9½cm rounds and ease into greased tins. Prick each pastry with a fork a couple of times. Bake for 10-12 minutes, or until golden-brown.

Note: I didn’t have a round cookie cutter big enough so I used a mini fluted flan tin.

4) Meanwhile to make Fruit Mince: Combine fruit mince ingredients in a medium saucepan and simmer for 5-6 mins, or until thickened. Cool completely.

5) Fill each pastry with fruit mince. Grate the frozen pastry over top of each fruit mince tart. Bake for 8-10 minutes, or until golden and crisp. Dust with icing sugar, to serve.

I get really nervous whenever a recipe calls for the pastry to be made from scratch. No problems with this recipe. The gluten free pastry was easy to make, roll and shape.

I was happy with the way the tarts turned out. They looked so cute. They were delicious. The pastry was crumbly and buttery. The mince fruit was sweet, sticky and moist. So much better (and healthier) than the store bought mince pies.

“The future… seems to me no unified dream but a mince pie, long in the baking, never quite done.” ~ Edward Young


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