I think mincemeat tarts are my absolute favorite Christmas treat. They are another long time Christmas tradition in my family. My mom used to make dozens and dozens of these little sweet treats when my sisters, brother and I were little. Of course, they were off limits for us kids but we would still sneak a few now and then from where they were hidden in the bottom of the deep freeze (and by ‘now and then’ I mean ‘daily’). To this day I think I like them best when they are frozen solid!
Anyway, after Geoff was diagnosed with celiac disease, we went went without these for a Christmas or two. Then mom developed her awesome gluten free pastry recipe and since then has made us a batch every year. Thanks mom! I honestly cannot tell the difference between these and the old glutenous version.
Looking for gluten free Holiday recipes? You might also like:
Danish Shortbread or Whipped Butter Cookies
What you’ll need:
2 cups Bob’s Red Mill All Purpose Gluten Free Flour (Cloud 9 gluten free flour also works well)
1 teaspoon xanthan gum
1 cup butter (chilled and cut into cubes)
1/2 cup sour cream
1 jar or 2 cups mincemeat pie filling (I like to use E.D. Smith but if you have more time and energy than I do, you can of course also make your own. Canadian Living has a great recipe – click here.)
Optional: maraschino cherries
What you’ll do:
Heat oven to 400 degrees.
Put flour and xanthan gum in food processor and pulse a few times until combined. Add butter and pulse until the dough comes together in pea size balls. Add sour cream and pulse until the dough starts to hold together.
Remove from food processor and work together into 2 balls. Wrap in plastic wrap and place in fridge overnight.
One ball at a time, roll out on a flat rice floured surface to approximately 1/8 of an inch thick.
TIP: If you find the pastry is sticking to your rolling pin, roll it out between 2 sheets of parchment or plastic wrap.
Using a round cookie cutter, cut out the rounds for your tart shells. Take remaining pastry, re-roll and cut out rounds. Repeat until you have used all of the pastry.
Press each round of pastry into a cup in your tart or muffin pans, pushing up the sides to make tart shells. Fill each with mincemeat. Garnish with half of a maraschino cherry.
Bake for 15 – 20 minutes, removing them from the oven when they start to brown.
Can be stored on the counter for up to 5 days. To store longer, keep in the freezer and thaw 20 minutes before serving.
TIP: Or eat them frozen like I do. 😉
Photo credit: gfandme.com
Gluten free recipes from Red Deer, Alberta, Canada
That Mom of yours is something else
She really is, isn’t she!