I personally don’t like shop bought gluten free fruit mince pies. I find the pastry is too thick, dense and floury and I also find the filling overly sweet for my palate. My Orange Pastry bakes up light, crisp and tender, and it also has a slight crumbly shortcrust texture too. The subtle orange flavour in the pastry works perfectly with the fruit mince. In the pies pictured above, I’ve used my Suet-Free Fruit Mince, this recipe will be posted in the next couple of days. However, I also have another fruit mince recipe which can be found here.
This pastry bakes up with a lovely appetising golden hue, unlike most gluten-free pastry, which is pale and insipid in colour. You can make the pastry the day before, and it will bake up nicely the next day. That way you can have freshly baked fruit mince pies daily. These pies are also enjoyable on the second day after they are baked.
All cup measurements are firmly packed. For accurate cup measurements, I sift the icing sugar before measuring, so that there are no lumps/clumps. If the pastry becomes too warm just pop it back in the refrigerator to chill again.
I hope you enjoy these flavourful pies as much as my friends and family do.
Wishing you all a very Merry Christmas and have a happy and safe holiday season.
Makes 24 Star-Topped Pies
X1 quantity of orange pastry
Fruit Mince Filling
24 slightly heaped tablespoons fruit mince
Preheat the oven to 160C and grease two tart trays well. The measurements for my tart tray were, 7cm across 2½cm deep. I used a fluted cutter, which was just under 7½cm (measured across the middle at its widest point). My star cutter measured 6½cm (measured across the middle at its widest point).
Work with one ball of dough at a time and leave the other in the refrigerator, until you’re ready to use it. The pastry is a little delicate to work with. However, if you peel off the baking paper/parchment, then place it back on and then flip the pasty over and repeat with the other side, this method helps to loosen the pastry. It will also make it easier to remove the cut out pieces of dough from the baking paper/parchment.
Take just over ¾ of the dough and roll it out between 2 sheets of baking paper to approximately 3mm-4mm in thickness. Cut out the fluted circles and peel away all the surrounding dough and set aside, before gently peeling the tartlet case off the baking paper/parchment. They should come away quite easily. Gently press the pastry into the tartlet tin, releasing any trapped air bubbles.
Now add a slightly heaped tablespoon of filling to each tart.
Using the same method as above, roll out the remaining dough to approximately 3mm-4mm in thickness and cut out the star shapes and place each star on top of the fruit mince.
Bake for approximately 18-20 minutes, until they are lightly golden in colour, then remove from the tin straight away. I use a small palette knife to remove the tarts and transfer them to a wire rack to cool completely. You can lightly dust with icing sugar if desired.
Store any leftovers in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8