This recipe is time consuming and a little fiddly, but it is simple - and SO divine, but definitely not low in sugar!
The original recipe was found on taste.com.au.
To make the pastry:
Place GF flour, icing sugar and gum into a food processor, add DF spread and pulse until the mixture looks like breadcrumbs.
Add the egg white, and mix well (just pulsing again mixes it in well).
Take it out onto a floured bench, and flatten it a little bit and wrap in gladwrap.
Pop it in the freezer to chill for a minimum of 30 minutes - preferably longer, I found it was still quite soft at the 30 minute mark.
Preheat the oven to 160oC (or 140oC fanbake).
While your pastry is chilling - it's time to make the fruit mince:
Combine all the fruit mince ingredients in a saucepan, and simmer for 6 minutes or until the mixture is quite thick.
Leave it to cool completely.
While you're waiting for the pastry to chill long enough, grease a muffin pan - the original recipe says the it makes 12, but I managed to squeeze 16 out of my pastry.
Once you take the pastry out of the freezer - cut a quarter of it off, re-wrap and pop it back in the freezer.
Roll the pastry out to a thickness of about 3-4mm on a well-floured bench (and make sure the rolling pin remains well floured also, this I find is the secret to rolling out GF pastry without it causing problems).
Cut out circles of pastry to fit the muffin pan - I have a lid of a plastic container which is the perfect size for my muffin tins, and I use this! Then place them in the muffin pan (if you have trouble fitting them in nicely, just put a small slit no further than a third across the pastry and then they will slide in easier and overlap at the slit, then gently stick it together so no mixture falls out once cooked).
Prick each piece of pastry with a fork a couple of times, and bake for 10-12 minutes - mine never browned up, and they were firm but not hard to the touch.
Once the fruit mixture has cooled enough, spread it evenly between all your pastries - I never had any problem filling all 16 of mine with the fruit.
Take the final quarter of pastry out of the freezer, and grate it over the tops of the tarts - I found this the hardest bit, as mine wasn't frozen enough to grate nicely, so in the end I just rolled up little bits and spread it on top of all the tarts, you couldn't really tell the difference by the time they were cooked!
Bake for another 8-10 minutes, and dust with icing sugar before serving!
Ingredients
Directions
To make the pastry:
Place GF flour, icing sugar and gum into a food processor, add DF spread and pulse until the mixture looks like breadcrumbs.
Add the egg white, and mix well (just pulsing again mixes it in well).
Take it out onto a floured bench, and flatten it a little bit and wrap in gladwrap.
Pop it in the freezer to chill for a minimum of 30 minutes - preferably longer, I found it was still quite soft at the 30 minute mark.
Preheat the oven to 160oC (or 140oC fanbake).
While your pastry is chilling - it's time to make the fruit mince:
Combine all the fruit mince ingredients in a saucepan, and simmer for 6 minutes or until the mixture is quite thick.
Leave it to cool completely.
While you're waiting for the pastry to chill long enough, grease a muffin pan - the original recipe says the it makes 12, but I managed to squeeze 16 out of my pastry.
Once you take the pastry out of the freezer - cut a quarter of it off, re-wrap and pop it back in the freezer.
Roll the pastry out to a thickness of about 3-4mm on a well-floured bench (and make sure the rolling pin remains well floured also, this I find is the secret to rolling out GF pastry without it causing problems).
Cut out circles of pastry to fit the muffin pan - I have a lid of a plastic container which is the perfect size for my muffin tins, and I use this! Then place them in the muffin pan (if you have trouble fitting them in nicely, just put a small slit no further than a third across the pastry and then they will slide in easier and overlap at the slit, then gently stick it together so no mixture falls out once cooked).
Prick each piece of pastry with a fork a couple of times, and bake for 10-12 minutes - mine never browned up, and they were firm but not hard to the touch.
Once the fruit mixture has cooled enough, spread it evenly between all your pastries - I never had any problem filling all 16 of mine with the fruit.
Take the final quarter of pastry out of the freezer, and grate it over the tops of the tarts - I found this the hardest bit, as mine wasn't frozen enough to grate nicely, so in the end I just rolled up little bits and spread it on top of all the tarts, you couldn't really tell the difference by the time they were cooked!
Bake for another 8-10 minutes, and dust with icing sugar before serving!
