This easy recipe makes for a great afternoon tea treat, and they’re gluten free too
1 hour 30 minutes + chilling
*This recipe is gluten-free according to industry standards
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
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.