Gluten Free New Year

Here is hoping you have had a good Christmas so far, and that you have plans for a pleasant New Year surrounded by those whom you love.

And perhaps now is a good time to think about using up some ingredients you may have in the cupboard or the fridge?

There will I’m sure be something leftover after all the festivities.  If not, a small purchase will suffice.  This is a lovely rich and moist bake and can be eaten warm or cold.  You’ll need to taste the orange once you have cooked it, unless you already know if the orange is going to be sweet or sour.  This one certainly needed some additional sugar!

For the pastry;

  • 300g gluten free plain flour
    170g butter – taken out the fridge an hour or so before hand
  • 60g Caster sugar
    1/2 teaspoon xanthum gum (or similar binding agent)
  • Level teaspoon of cinnamon
    milk to bring together to form a dough

To bake the pastry blind, preheat the oven to gas 4, 180c, 160c fan.

I used a food processor to blitz the flour, butter, sugar and gum into breadcrumbs. If you don’t have one, work quickly with your fingers to rub the mixture together to the same point. From the processor, tip the ingredients into a bowl and pour in 30ml of cold milk at first, then a tablespoon at a time, in order to bring the dough together. Adding a  little at a time will ensure the dough doesn’t get too sticky, but the dough will take a bit of sticky as the gluten free flour will absorb the liquid, if you do happen to add a little too much milk.
Once you have that dough, roll out to roughly the 4/5mm thick and fill the tart tin. Retain any surplus pastry dough and wrap in cling film, this will be for the decoration. Prick the surface, cover with a sheet of greaseproof, fill the tart with baking beans and bake blind for 15 minutes. Remove and cool the pastry. Only half stage blind baking is required as it’ll go back into the oven to finish with the filling.

For boiling the orange;

Take an ordinary large orange and gently pierce the skin with a cocktail stick, just half a dozen times should suffice.  Place into a saucepan of cold water and bring to the boil.  Once the water is boiling, turn down the heat to a gentle simmer and cook the orange for about 20 – 30 minutes until the skin is soft and the orange feels squishy.  Allow the orange to cool before removing from the water.  Cut into quarters to cool more rapidly, but you do need the orange to go cold before ‘blitzing’ in a blender, before making the tart filling.

For the filling and preheat your oven to gas 4, 180c, 165c fan;

  • 1 blended orange (c200g in weight)
  • 100g soft brown sugar – depending on how sweet or sour you orange. The sweeter the orange the less sugar required.
  • 2 eggs
  • 110g gluten fee self raising flour
  • 40g ground almonds
  • 1/2 teaspoon baking powder
  • 90ml sunflower oil
  • 50ml milk
  • 120g dried or fresh cranberries (I used dried)

Once the orange is cold, add to it all but the cranberries and beat with a hand-held whisk until all the ingredients are well combined.  Toss the cranberries in a little extra flour and fold into the mix.

Pour into the pastry case and level off.

With the remaining pastry cut out some seasonal shapes and place onto the sponge mix, then brush with some additional milk.

Then bake in oven for 35 – 40 mins or until an inserted skewer comes out clean.  Leave to cool before trying to remove from the tin.

May 2018 bring you peace and happiness.

Thanks for reading 😀

 

 

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Gluten Free Lemon and Blackcurrant Tart

There is a theme running here somewhere?  There may well be, but when you have some ingredients that need using up, better to bake than waste.

The idea for the tart came from a recipe by Raymond Blanc found here on the Stylist.co.uk website, but with my little twist or two of gluten free. It is wonderfully light and fresh. Apologies for the Lego, Noah is currently loving the toy in its many guises, and it seems every known surface is covered in the stuff.

To make the pastry, for an 8″ flan case;

  • 200g gluten free plain flour
  • 100g diced, cold butter
  • 2 tablespoons icing sugar
  • zest of 1 lemon
  • 1 egg yolk
  • 1/2 teaspoon xanthum gum
  • cold water to bind

I used a food processor to blitz the flour, xanthum gum and butter into fine breadcrumbs. You could of course use your finger tips to do the same, using them to rub the flour and butter together. It just takes a little longer. Once you have achieved the breadcrumbs, stir in the egg yolk, lemon zest and sugar and enough cold water to bring it to a dough.  When adding the water I would suggest mixing this in a separate bowl and use your hands to bring the dough together.  I make the dough a little sticky as the flour will absorb some of the liquid. Once mixed together and you have a dough ball, wrap in cling film and pop in the fridge for about 30 minutes.

Pre heat the oven then to gas 4, 170c, 160c fan

To then make the filling;

  • 4 large eggs
  • 160ml double cream
  • 160g caster sugar
  • zest and juice of 2 lemons
  • 1 small tin, drained, of blackcurrants in juice, about 120g

Whisk the cream, eggs, sugar, juice and zest together and leave to infuse a little whilst you then remove the raw pastry from the fridge, roll out, line the flan case, prick the base, fill with greaseproof paper and baking beans and bake blind.  Bake with the beans for 10 minutes, remove from the oven, remove the lining and beans and then bake for another 20 minutes.

Remove from the oven and cool the pastry – Turn the oven down to gas 1, 160c, 140c fan

Trim your pastry if that is your thing and slowly pour in the egg and lemon mix.  Scatter and evenly distribute the blackcurrants around the creamy mix. Return to the oven to finish the bake for 25-30 minutes. The mix needs to be just set.

Cool and set for another hour before serving or leaving to go cold and serving later.