Mini clementine bakewells
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Makes 15
Skip to ingredients
- 5 tbsp orange curd
- 3 clementineszested and juiced
- 50g unsalted butter or baking margarinesoftened
- 50g golden caster sugar
- 1 medium eggbeaten
- 100g ground almonds
- 2 tbsp gluten-free plain flour
- ½ tsp gluten-free baking powder
- ½ tsp almond extract
- 5 tbsp icing sugar
- a couple of chunks candied clementine or orange peeldiced
GLUTEN FREE PASTRY
- 200g fine white rice flourplus extra for rolling
- 40g potato flour
- 20g tapioca flour
- ½ tsp xanthan gum
- 75g marzipandiced
- 100g baking margarinediced
- 1 medium egg
Nutrition: per serving
- kcal270
- fat13.5g
- saturates4.4g
- carbs32.3g
- sugars16.2g
- fibre0.8g
- protein4.3g
- salt0.5g
Method
step 1
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.
step 2
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.
step 3
Heat the oven to 180C/fan 160C/gas 4. Mix the curd with 2/3 of the clementine zest and put 1 tsp in the base of each tart case.
step 4
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.
step 5
Cool for 5 minutes, then carefully remove from their tins and put onto a wire rack.
step 6
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.
