Fri, 21 July 2017
Denise’s Delicious Sweet Pastry
200g (8oz) Denise’s Delicious flour blend
Pinch of salt
¾ teaspoon xanthan gum
100g (4oz) butter/margarine
50g (2oz) sweetner - xylitol
1 small egg
2 tablespoons water
Filling
400g peeled & sliced apple
75g sweetener – xylitol. Sweeten to taste
Preheat the oven to gas mark 6/200 degree celcius
For pastry:
Sieve the flour, salt and gum into a medium-sized bowl.
Cut the butter/margarine into cubes and add to the flour mixture. Using an electric mixer, on speed two, work it into the flour until fully mixed in and it resembles breadcrumbs.
Mix the sweetener into the flour mixture with a wooden spoon.
In a small bowl, beat the egg lightly with a fork.
Add the egg to the mixture and using the mixer, beat well to bring to a ball. One egg is sufficient for this and the mix will form into a ball. However, if the egg is not very large, then add the water one tablespoon at a time. Do not add the water if the mix does not need it, you do not want a sticky pastry.
Wrap in a piece of greaseproof paper and chill in the fridge for 30 minutes. When ready to roll out, divide into two parts & roll onto a floured board (use potato flour). If you are nervous about handling gluten-free pastry, then place it between two pieces of cling film to roll out.
For filling:
Place the peeled & sliced apple in a pot with a little cold water & put on a gentle heat. Poach gently until the apple has softened but still holds its shape. Pour off the excess water and when cooled, add the sweetener, a little at a time until you are happy with the sweetness level.
Grease a dish for the apple tart and place one of the pieces of pastry on the base. Place the apple filling in the tart and cover with the second piece of pastry. Crimp the edges of the tart & score with a fork. Place on a tray and bake in the pre-heated oven for approx. 30 minutes until the pastry is golden brown and crisp.
Denise’s Delicious flour blend
Makes approximately 850g (2lb) flour blend
250g (10oz) rice flour
25g (1oz) tapioca flour
275g (11oz) potato flour
275g (11oz) corn flour
13g (½oz) teff flour
1 teaspoon gluten-free (GF) baking powder
1 teaspoon guar gum
Sieve all the ingredients into a bowl and mix well.
