120gbrown rice flourSee NOTES re alternative flour blends/pastry
60gcorn starch(UK corn flour)
40gground almonds(almond meal)
pinchfine sea salt
110gunsalted butter (or DF alternative)cold cubed
60ggolden caster sugar
1largeeggUK large - room temperature
1 to 1½tbsporange juice
Christmas Mincemeat filling
600gChristmas Mincemeatgood quality (or use home-made)
150gunsalted butter softened
3largeeggs UK large - at room temperature
55ggluten free flour blend
3tbsp icing sugar mixed with a very tiny amount of waterto drizzle or pipe
1tspicing sugar to dust
In a large bowl, mix together the flours, ground almonds, xanthan gum and salt.
Rub the butter cubes into the dry mix using finger tips until the mixture resembles coarse sand.
Add the sugar and finely-grated orange zest and stir to combine.
In a small bowl, beat together the egg and 1 tbsp orange juice.
Make a well in the centre of the dry ingredients and add the egg-juice mix.
Use a flat-bladed knife to blend the ingredients until they bind into a slightly sticky dough. If the mixture is dry, add a little extra orange juice (up to max ½ tbsp).
Using flour dusted hands, knead briefly to ensure an even texture.
There is no need to chill the dough, but it may benefit from 10 to 20 minutes wrapped in clingfilm to absorb the liquids and stabilise.
Method 1. Liberally dust a large sheet of baking paper or cling-film with corn starch/flour blend and roll the dough (dusting the top with flour to prevent sticking) to a size large enough to line the base and sides of the pie tin (if making more than one tart, split the pastry dough and roll each piece separately).
Using the rolling pin for support, carefully lift and transfer the rolled pastry into the tart tin(s), easing with fingertips into the tin snuggly. If there are any cracks, patch with a little dampened rolled pastry, sticking and smoothing with a wet fingertip.
Method 2. Alternatively - roll the pastry between 2 sheets of liberally flour-dusted clingfilm), before removing the top sheet of clingfilm and flipping the pastry over into the tin. Gently ease the pastry into the base and up the sides until it fits snuggly.
Try and remove the clingfilm, but if the pastry has stuck to the base, just pop the whole thing into the fridge for about half an hour and the clingfilm should then come away easily. (Repeat the process for any additional tart cases).
Trim the top of the pastry at the tin edge using a sharp knife and place in the fridge to firm-up for about half an hour.
Pre-heat the oven to 200 C/400 F/Gas 6.
Line your chilled, raw pastry cases with crinkled baking paper (see NOTES) and baking beans and blind-bake by cooking for 10 minutes, before turning the oven down to 180 C/ 350 F/Gas 4, removing the baking beans and paper and baking for a further 5 to 10 minutes, until the pastry is golden and dry.
Remove the pastry case from the oven and leave to cool in the tin.
Leave the pastry case in the tin, but once cool, spoon a generous layer of Christmas mincemeat evenly across the base. Set aside.
Preheat the oven to 190 C/375 F/Gas 5.
In a large bowl, use an electric whisk to cream together the butter, caster sugar, vanilla and almond extracts until light and fluffy.
Blend the eggs together in a small bowl with a fork.
Add the eggs a little at a time to the butter mixture, beating through with the whisk to fully combine between each addition.
In a separate bowl, mix together the ground almonds and flour.
Add this flour mix to the batter, gently folding through with a wooden/silicone spoon to combine.
Spoon the frangipane batter into the cooked tart base(s) on top of the mincemeat and spread evenly, smoothing the top.
Bake for 20 to 30 minutes (depending on the size of the tart) until the frangipane is set and golden. It should have a very slight wobble when cooked.
Leave to cool slightly before removing from the tin. and dusting with icing sugar.
If decorating with icing drizzle, the tart will need to be cold. Otherwise, simply dust with icing sugar and serve warm if preferred.
Serve warm or cold as it is or with custard/cream/ice cream/crème fraiche.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.This recipe makes one large round (10 inch) tart or a long (14 inch) rectangular tart + 6 small mincemeat-frangipane pies.The recipe flour blend is a combination of brown rice flour, corn starch and ground almonds. This is felt to be a combination that gives the crispest texture. However, you can substitute the brown rice flour + corn starch for a usual gluten free flour blend (although the texture may vary). Gluten Free Alchemist blend B works well as a substitute blend. To 'crinkle' the baking paper - cut a piece large enough to line the pastry case. Screw the paper up tightly and then unfold. Use to line the tart case. The crinkles will make it more flexible for shaping.If making this recipe using mincemeat containing alcohol, remember it will therefore only be suitable for adults.