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Fruit Mince Tarts

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.

 

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