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
Ingredients
Gluten-Free Pastry:
Method
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
%RDI
- Iron 2.0
- Calcium 1.0
- Vitamin A 5.0
- Vitamin C 2.0
