Mini clementine bakewells
1 HOUR 30 MINUTES + CHILLING | MAKES 15 EASY | GF
orange curd 5 tbsp clementines 3, zested and juiced unsalted butter or baking margarine 50g, softened golden caster sugar 50g egg 1 medium, beaten ground almonds 100g gluten-free plain flour 2 tbsp gluten-free baking powder Ω tsp almond extract Ω tsp icing sugar 5 tbsp candied clementine or orange peel a couple of chunks, diced
PASTRY fine white rice flour 200g, plus extra for rolling potato flour 40g tapioca flour 20g xanthan gum Ω tsp marzipan 75g, diced baking margarine 100g, diced egg 1 medium
• For 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.
• Roll 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.
• Heat the oven to 180C/fan 160C/gas 4. Mix the curd with 2/ of the clementine zest and put 1 tsp in the base of each
3 tart case.
• For 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.
• Cool for 5 minutes, then carefully remove from their tins and put onto a wire rack.
• Mix 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.
PER SERVING 270 KCALS | FAT 13.5G | SATURATES 4.4G | CARBS 32.3G SUGARS 16.2G | FIBRE 0.8G | PROTEIN 4.3G | SALT 0.5G