Wednesday, 25 November 2015

GF Orange 'Bakewell' Tarts

Welcome to Katherine Hodge via Bloglovin.

Six of these are for Christmas, the rest for us to eat over the next few days.

Using 1 1/2 times the GF pastry mix used in the mince pies, see here
I found it easier to use 1 large rather than 1 1/2 medium eggs to bind it all together. In fact, just a little less than 1 large egg sufficed.

After being cooled in the fridge for 10 minutes, the pastry was cut in half, each half rolled and re-rolled to get 12 large cicles for the tins. The tins had been greased with lard and GF flour. I find greasing the pans with butter, it seems to boil out during baking:
Each pastry shell was filled with a level teaspoon of home made marmalade:
They were topped with a mixture of 3oz of ground almonds, 2oz sugar, mixed together with a medium egg and 4 - 5 drops of orange oil extract.

Two rounded teaspoons of this mix was put on top of each base before they were baked for 25 minutes at 200C:
They look and smell lovely.

6 comments:

  1. Ooooh these sound and look lovely. I think I will try them instead of making mince pies....which I am truly sick to death of.
    Thanks for the idea.

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    1. I often do this topping on mince pies as I also get fed up if not careful.

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  2. I have a batch of Ashbourne Ginger Biscuits in the oven as I write...the smell is rather glorious.
    Your Bakewells...a place not far from Ashbourne! look very tasty too....warm with custard?

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    1. Lovely! We also loke ginger biscuits. Might eat these as is or with some custard.

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  3. They look lovely. Is making the GF pastry getting easier the more you do it? I guess there is a knack to GF baking that takes some practice, it's fascinating watching your progress.

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    1. Touch wood, the pastry has been okay from the start. The bread first time wasn't too bad but a different recipe went very weird. Going to try again with that soon.

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