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glun-freefest

Mixed berry white chocolate and almond tart

SERVES 6 TO 8

FOR THE SWEET SHORTCRUST PASTRY Make the pastry by mixing the our, icing sugar Mix the ground almonds with the flour in a
225g gluten-free plain white fl our blend and xanthan gum together in a large bowl. separate bowl.
50g icing sugar Rub in the cold butter with your ngertips until Add the egg yolks to the butter mixture
1 teaspoon xanthan gum the mixture resembles ne breadcrumbs. It’s along with half of the flour mixture and
150g cold butter, cubed important that the butter is cool and not at room combine well. Add the egg whites and the
1 egg, beaten temperature, as the pastry will be tough if the remaining flour mixture and mix well again,
butter is soft. stopping to scrape down the sides of the bowl
FOR THE FRANGIPANE FILLING
200g butter, softened Make a well in the centre of the bowl and add the occasionally.
200g icing sugar, sifted beaten egg. Combine all the ingredients by hand, Pour the lling into the chilled pastry case and
200g ground almonds but try to work quickly to prevent the pastry from bake for 25 minutes, until the tart is light golden
40g gluten-free plain white fl our becoming too greasy. This mixture can be quite wet and rm to the touch.
4 eggs, separated when it’s mixed, but once it’s rested it’s easy to use. Remove from the oven and cover with the frozen
700g frozen mixed berries Once combined, form into a ball,wrap the dough in mixed berries and white chocolate drops. Turn
150g gluten-free white chocolate drops cling lm and leave to rest for at least 1 hour in the o the oven but place the tart back in the oven
fridge. Roll it out and use it to line a 27cm an tin, for 2 minutes to allow the fruit to thaw out. This
FOR THE GLAZE then prod the base all over with a fork and return way, you’re only melting it slightly and defrosting
4 tablespoons apricot jam to the fridge for at least 15 minutes. Better still, it’s the berries.
1 tablespoon boiling water
worth resting the dough for 20 to 30 minutes in the To glaze, combine the apricot jam with the
fridge after you line the an tin and before lling it
TO SERVE to reduce the possibility of shrinkage. boiling water and heat in the microwave or in a
fresh cream or crème anglaise small saucepan on the hob until it melts. Brush
vanilla ice cream Preheat the oven to 180°C/gas mark 4. gently onto the tart.
To make the frangipane, cream the butter and Serve with some fresh cream or crème anglaise
icing sugar together with an electric mixer. and vanilla ice cream.

SWAPSIES
This tart is very adaptable.
Pears poached in red wine and
topped with aked almonds or
a simple Bakewell tart are other
adaptations to this tasty dessert.

34 | FRESH SPRING 2017

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