Gluten-free Christmas mince tarts
( MAKES 24 )
Commercial gluten-free pastry is available from your supermarket freezer. I used Pavillion.
- Preheat the oven to 190°C. Lightly grease 2 x 12-hole mini muffin pans.
- Roll the pastry out between 2 sheets of waxed paper or plastic film until 3mm thick. Using a 5cm-6cm diameter biscuit cutter, stamp out 24 discs. The trimmings can be re-rolled and used. Gently press the discs in the muffin holes.
- Spoon the fruit mince into the unbaked shells. Bake for 15 minutes, until the pastry is light brown. Cool the tarts on a wire rack.
- Can be stored in an airtight container in the refrigerator or freezer. Great served dusted with icing sugar.
More festive baking from Jan