News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free

Gluten Free Mince tarts

With Christmas under a month away, it’s time to start thinking about delicious festive treats, like these gluten free mince tarts. The sweet shortcrust pastry can be adapted to suit other recipes requiring a sweet pastry base. You will need to make the fruit mince at least a day ahead.

Celebrate Christmas with traditional mince tarts


250 g each sultanas and seedless raisins
150 g currants
125 g each mixed peel and dried apricots, finely chopped
100 g each dried cranberries and dried figs, finely chopped
100 g slivered almonds
200 g brown sugar
2  tbsp golden syrup
2  tsp ground cinnamon
¼ tsp each mixed spice, ground cloves and finely grated nutmeg
150 g butter, melted
100ml brandy or muscat
3 Granny Smith (green) apples, peeled and coarsely grated
Finely grated rind and juice of 2 oranges and 1 lemon

Combine all ingredients and mix well. Cover with plastic wrap and refrigerate for 24 hours, stirring occasionally. Spoon into sterilised jars and refrigerate for up to two weeks.

Sweet Shortcrust Pastry

250 g gluten free plain flour
1 tsp xanthan gum (see note)
½ cup pure icing sugar
160g butter, chopped
1 egg white

Sift flour, xanthan gum and icing sugar and place in a food processor. Add chopped butter and using the pulse button, process until mixture resembles breadcrumbs. Add egg white and pulse until combined. Place the dough on a piece of plastic wrap lightly dusted with GF flour and using hands gently shape into a disc. Cover with plastic wrap and chill in the fridge for 30 mins.  Place pastry on a piece of plastic wrap and cover with baking paper to prevent sticking to rolling pin.

Roll out pastry thinly, cut out rounds and place in greased tart trays, reserving some pastry to make decorative shapes. You can use stars, trees, angels or other festive theme biscuit cutters. Spoon in fruit mince mixture and place a pastry shape on top. Bake at 160C for 20-30 mins until pastry is golden. Dust with icing sugar before serving.

Note: Xanthan gum is used as a binding agent in gluten free cooking. It is available from health food shops and some supermarkets. Guar gum can be used as a replacement.



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