recipes
Christmas sweet pastry tart with mincemeat, cranberries and walnuts (Gluten-Free)
Serves: 10
Ingredients
For the pastry
- 200g unsalted butter
- 400g Gluten-free flour (Dr.Schar)
- 120g icing sugar
- ½ tsp baking powder (Gluten-free)
- 1 egg yolk
- Zest and juice of an orange
For the filling
- 1 jar Christmas mincemeat
- 1 apple, peeled, cored and grated
- 75g walnuts, broken
- 75g dried cranberries
- 2 tbsp brandy
- Juice and zest of an orange
- You will also need marzipan and icing sugar for decorating
Method
Start this recipe by preparing the pastry with the rubbing in method. Add in a little more water to bind together if necessary. Use the pastry to line a 35cm rectangular loose bottomed flan tin. Mix all the filling ingredients together and spoon into the prepared pastry base. Roll out the marzipan and cut out Christmas shapes like trees or stars and place them on the top of the mincemeat to decorate. Bake in the oven for 30-35 minutes or until golden brown. Allow to cool down before serving dusted with icing sugar.
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