Gluten-Free Apricot Fig Tarts Gluten-Free Apricot Fig Tarts

Author: Canadian Living

With a nicely spiced filling similar to mincemeat, these bite-size tarts need only a dollop of sweetened whipped cream for complete perfection.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: December 2008


Gluten-Free Pastry:


In saucepan, melt butter with sugar over medium heat; cook apple, ginger, cinnamon, nutmeg and cloves, stirring, until caramelized, about 5 minutes. Stir in brandy (if using); cook for 1 minute.

Add figs, apricots, cider, lemon peel and 1/2 cup (125 mL) water; bring to boil. Reduce heat, cover and simmer until dried fruit is softened, about 20 minutes. Discard lemon peel; let cool. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Gluten-Free Pastry: Meanwhile, in bowl, whisk flour, xanthan gum and salt. Using pastry blender, cut in butter until in fine crumbs with a few larger pieces. In liquid measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, tossing with fork to form ragged dough. Press into disc. Wrap in plastic wrap; refrigerate until chilled, 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut out 24 circles, rerolling scraps as necessary. Fit into 3/4-inch (2 cm) deep mini-tart or muffin cups; cover and freeze until firm.

Spoon filling into tart shells. Bake in 350°F (180°C) oven until pastry is golden, about 25 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 5 days; warm in 350°F/180°C oven for 10 minutes.)

Nutritional facts Per tart: about

  • Sodium 63 mg
  • Protein 1 g
  • Calories 83.0
  • Total fat 4 g
  • Cholesterol 15 mg
  • Saturated fat 2 g
  • Total carbohydrate 12 g


  • Iron 2.0
  • Calcium 1.0
  • Vitamin A 5.0
  • Vitamin C 2.0
Share X
Baking & Desserts

Gluten-Free Apricot Fig Tarts