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Sunday, 16 December 2018

Gluten Free Star Mince Tarts

Gluten Free Star Mince Tarts

Gluten Free Star Mince Tarts.

Free from gluten, egg, soya, wheat and nuts

Suitable for vegetarians

How To Make Gluten Free Star Mince Tarts:

Ingredients:

Pasty:
  • 200g FREEE by Doves Farm Gluten Free Plain White Flour
  • 100g butter (or vegan butter)
  • 6 tbsp cold water

Filling:

  • 200g mincemeat, gluten-free
  • 1 tbsp apricot jam, warmed

Gluten Free Star Mince Tarts

Equipment:

  • 12-hole tart tray, round and star shaped pastry cutters, pastry brush

Temperature:

180°C, Fan 160°C, 350°F, Gas 4

Cook Time:

  • 30 minutes

Method:

Pastry:

  1. Put the flour and butter into a large bowl.
  2. Use a fork or pastry blender to work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  3. Stir in enough of the water to bring the pastry easily together into a soft, slightly sticky ball of dough - it will appear a little wet but will absorb the liquid while resting.
  4. Cover the pastry with parchment or cling film and rest it in the fridge for 30 minutes.
  5. Grease a 12 hole tart tray with butter and pre-heat the oven.
  6. Take two thirds of the pastry and roll it out between two pieces of floured cling film or parchment until it is the thickness of a pound coin.
  7. Select a pastry cutter or cup a little bigger than the holes of the tart tray and press it into the dough to make circles. Lift the circles on to the prepared tray.

Filling And Topping:

  1. Put a teaspoon of mincemeat in the centre of each tart.
  2. Roll the remaining pastry out between two pieces of cling film or parchment and press the star cutter into the dough to make star shapes.
  3. Gently place these over the mincemeat.
  4. Bake for 25 minutes.
  5. Remove the tart tray from the oven and brush the pastry stars with a little apricot jam before cooking for a further 5 minutes.

Gluten Free Star Mince Tarts

What do you think of this Gluten Free Star Mince Tarts recipe?
Fancy making some?

Recipe and image courtesy of Freee By Doves Farm.

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