Gluten-Free Apricot Fig Tarts

By The Canadian Living Test Kitchen

34 people added this to their Recipe Box

This recipe makes 24 tarts servings

Nutritional Info
Per tart: about	-
cal	8383 cal
pro	1 g1g pro
total fat	4 g4g total fat
sat. fat	2 g2g sat. fat
carb	12 g12g carb
fibre	2 g2g fibre
chol	15 mg15mg chol
sodium	63 mg63mg sodium
% RDI:	-
calcium	11 calcium
iron	22 iron
vit A	55 vit A
vit C	22 vit C

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

Ingredients

2 tbsp butter 2 2tbsp tbspbutter
2 tbsp packed brown sugar 2 2tbsp tbsppacked brown sugar
1 1small Granny Smith appleGranny Smith apples, peeled, cored and diced
1/2 tsp ground ginger 1/2 1/2tsp tspground ginger
1/4 tsp ground cinnamon 1/4 1/4tsp tspground cinnamon
1/4 tsp nutmeg 1/4 1/4tsp tspnutmeg
1 pinch ground cloves 1 1pinch pinchground cloves
1 tbsp brandy , optional1 1tbsp tbspbrandy or rum, optional
3/4 cup dried figs 3/4 3/4cup cupdried figdried figs
3/4 cup dried apricots 3/4 3/4cup cupdried apricotdried apricots
2/3 cup apple cider 2/3 2/3cup cupapple cider
2 strips lemon peel 2 2strips stripslemon peel
Gluten-Free Pastry:
1-1/3 1-1/3cups cupsgluten-free all-purpose baking flour, (such as Bob
1-1/2 tsp xanthan gum 1-1/2 1-1/2tsp tspxanthan gum
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 cup cold butter , cubed1/2 1/2cup cupcold butter, cubed
1 egg yolk 1 1egg yolkegg yolks
1 tsp vinegar 1 1tsp tspvinegar

Preparation

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.)

Source : Canadian Living Magazine: December 2008