If you want to make your own fruit mine tarts for Christmas this recipe is surprisingly easy and the gluten free pastry isn’t too bad tasting at all.
250g gluten-free plain flour
1/2 cup pure icing sugar
1 teaspoon xanthan gum
160g Nuttelex butter, chopped, chilled
1 egg white
2 cups mixed dried fruit
1 green apple, peeled, grated
1/4 cup brown sugar
50g Nuttelex butter, melted
1/2 teaspoon ground cinnamon
1 tablespoon orange zest
1/2 cup orange juice
1/4 cup silvered almonds
Place flour, icing sugar and xanthan gum in a food processor.
Add chopped butter and pulse, in short bursts, until mixture resembles breadcrumbs.
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 mins. Cut off one-quarter, rewrap and place back in freezer.
Preheat oven to 160C or 140C 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 mins, or until golden-brown.
Meanwhile to make Fruit Mince: Combine fruit mince ingredients in a medium saucepan and simmer for 5-6 mins, or until thickened. Cool completely. Fill each pastry with fruit mince. Roll out the saved quarter dough and using a cookie cutter of choice add a festive cut out to the top of each fruit-filled pie.
Bake for 8-10 mins, or until golden.
Serve warm dusted with icing sugar or store in the cupboard in an airtight container for up to a week.