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

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons packed brown sugar
  • 1 Granny Smith apple peeled, cored and diced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 pinch ground cloves
  • 1 tablespoon brandy optional
  • 1 tablespoon rum optional
  • 3/4 cups dried figs
  • 3/4 cups dried apricots
  • 2/3 cups apple cider
  • 2 strips lemon peel
Gluten-Free Pastry:
  • 1 1/3 cup gluten-free all-purpose baking flour (such as Bob
  • 1 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 cup cold butter cubed
  • 1 egg yolk
  • 1 teaspoon vinegar

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
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Gluten-Free Apricot Fig Tarts

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