Mini clementine bakewells

This easy recipe makes for a great afternoon tea treat, and they’re gluten free too

Mini Clementine Gluten Free Bakewell Tart Recipe
  • 1 hour 30 minutes + chilling
  • makes 15
  • Easy

*This recipe is gluten-free according to industry standards

Ingredients

  • orange curd 5 tbsp
  • clementines 3, zested and juiced
  • unsalted butter or baking margarine or vegan butter50g, softened
  • golden caster sugar 50g
  • egg  or egg subst 1 medium, beaten or 20ml
  • ground almonds 100g
  • gluten-free plain flour 2 tbsp
  • gluten-free baking powder ½ tsp
  • almond extract ½ tsp
  • icing sugar 5 tbsp
  • candied clementine or orange peel a couple of chunks, diced

GLUTEN FREE PASTRY

  • fine white rice flour 200g, plus extra for rolling
  • potato flour 40g
  • tapioca flour 20g
  • xanthan gum ½ tsp
  • marzipan 75g, diced
  • baking margarine 100g, diced
  • egg  or egg subst 1 medium 20ml

Method

  • Step 1For the pastry, put all of the flours, xanthan gum, marzipan and margarine into a food processor. Pulse together until you can’t feel any lumps of marzipan or butter between your fingers, just crumbs – alternatively put the ingredients in a large bowl, grate in the marzipan and then rub together using your fingertips. Mix the egg with 1 tbsp of cold water, drizzle over the crumbs, and pulse again until the pastry just comes together as a soft ball of dough. Chill for 20 minutes.
  • Step 2Roll out the pastry on a lightly floured worksurface and use an 8cm cutter to stamp out circles to line 15 holes of 2 fairy cake tins (make them in batches if you only have one 12-hole tin). Chill for 30 minutes.
  • Step 3Heat the oven to 180C/fan 160C/gas 4. Mix the curd with 2/3 of the clementine zest and put 1 tsp in the base of each tart case.
  • Step 4For the filling, use electric beaters to beat the butter, sugar, egg, ground almonds, flour, baking powder, 1 tbsp of the clementine juice and almond extract. Spoon the filling between the cases. Bake on the middle shelf for 20 minutes, until golden.
  • Step 5Cool for 5 minutes, then carefully remove from their tins and put onto a wire rack.
  • Step 6Mix the icing sugar with enough clementine juice to make a runny icing and drizzle over the tarts, then scatter over the candied peel and left-over zest. Leave to set for another 5 minutes, then eat or store in an airtight container for up to 3 days.

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