Christmas Tart Recipe

Pastry

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Christmas Tart - Glutafin gluten free recipes

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A sophisticated alternative to the mince pie made using Glutafin Select White Mix. Serve with a delicious brandy cream for the ultimate festive delight. Using butter and free range/organic eggs help give the pastry a lovely colour and flavour.

You will need:

225g/ 8oz

Preparation time:

30 minutes

Cooking time:

25 minutes

Oven temperature: 200 C / Gas mark 6

Makes:

1 x 20cm/8" Tart

Ingredients

Pastry

225g/ 8oz Glutafin Select White Mix
110g/ 4oz Butter (at room temperature)
1 x 15ml tbsp Caster sugar
1 Medium egg
1 x 15ml tbsp Cold water

Filling

2 Medium Cox dessert apple (peeled, cored and diced)
110g/ 4oz Seedless white grapes (halved)
75g/ 3oz Seedless raisins
50g/ 2oz Pecan nuts (quartered)
50g/2oz Soft dark brown sugar
25g/1oz Butter (melted)
1 Lemon (grated zest of)
2 x 15ml tbsp Brandy

Method

1.Prepare pastry. Place half the weighed White Mix in a mixing bowl. Add the butter, sugar, egg and water and mix to a smooth paste with a fork. Add remaining Mix and work together with the fork and then by hand. Transfer to a surface dusted with Mix and knead for a full 2 minutes until smooth adding more mix if necessary to prevent the pastry from sticking.
2.Roll out adding more Mix as required and use to line a 20cm/8” loose base flan tin.
3.Prepare the filling. Combine together and spoon into the pastry case. Bake for 25 minutes covering the filling loosely with foil for the final 10 minutes to prevent over browning.
4.Use any pastry trimmings to make decorative holly shape leaves and berries. Rest these on a separate baking sheet. Brush with milk and sprinkle with caster sugar. Bake for 10 minutes until pale golden.
5.Arrange leaves and holly on cooked tart and serve warm.

Gluten-free, wheat-free option
Use 225g/ 8oz Gluten Free Wheat Free White Mix, and remaining ingredients as shown.

To freeze
Freeze cooked tart sealed in an airtight freezer bag. Defrost and heat in a warm oven for 15 minutes before serving.