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Ingredients

  • Pastry
  • 2 cups (280g) gluten free plain flour
  • 1½ tsp xanthan gum
  • ¼ cup gluten free icing sugar mixture
  • 150g cold butter
  • 2-3 tsp iced water
  • Frangipane mixture
  • ⅓ cup (50g) hazelnut meal
  • 2 tbs gluten free icing sugar mixture
  • 30g cold butter, diced
  • 1 egg yolk
  • Topping
  • 1 green apple, quartered
  • 2 tsp lemon juice
  • 2 tbs apricot or your favourite jam
  • gluten free icing sugar, for dusting

Method

  1. Cut baking paper into thick long strips (approximately 10cm x 2.5cm) and place into greased small muffin pans or patty pans, allowing the paper to slightly over hang the sides. Preheat the oven to 200C (180C fan forced).
  2. Fit the food processor with the work bowl and multipurpose blade. Add the flour, gum and icing sugar to the bowl. Pulse until combined.
  3. With the motor running add the butter through the small chute and process adding water (if needed) until the mixture forms a ball when pressed together. Do not overwork the mixture. Form into a ball with lightly floured hands and wrap in plastic wrap. Refrigerate for 5-10 minutes.
  4. Fit the processor with the adjustable slicing disc* and slice the apple on the thickest setting on speed 2. Mix with the lemon juice to prevent browning.
  5. Fit the food processor with the mini bowl and mini blade, add the frangipane ingredients to the bowl and process on speed 1 until combined.
  6. Roll out the pastry between sheets of baking paper and cut into 12.7cm circles and if desired, some smaller cut outs (flowers or hearts). Press the large circles of pastry gently into the prepared pans using your fingertips. Place a rounded teaspoon of frangipane mixture into each. Top with pieces of apple and dollop with a little jam. Decorate with a pastry cut out, if using.
  7. Bake for 20 – 25 minutes or until pastry is crisp and golden. Cool for 5 minutes before removing using the paper handles. Dust with icing sugar.

Tips

* Slicing discs vary model to model, please use the thickest slicing disc.

* The pastry does not contain gluten and therefore does not need resting to stop shrinkage. Resting in this case makes the pastry easier to handle.

* Paper handles: laying a thick strip of baking paper in each muffin pan (allowing it to slightly overhang) creates handles for easy removal. This is particularly good for gluten free pastry as it is delicate.

* This pastry can be reformed successfully and rerolled to use every last little bit.