These Mini Apple Tarts were allergy friendly and loved by the whole family. [gallery link=”file”] Ingredients:

  • 1 1/4 cups Gluten Free Flour
  • 1 Tbs Buckwheat Flour
  • 1/2 tsp Salt
  • 1/3 cup + 2 Tbs Lard
  • 4-5Tbs of Cold water. (Can vary based on Humidity.)
  • Sugar for sprinkling
  • 1 Cup Filling:
    • Cooked Apples with Sugar, Cinnamon and Nutmeg to taste OR
    • Other fruit / pie filling

Mix flours, salt in large bowl. Cut in Lard until flour and lard form pea size balls. Then add 1 Tbs of water at a time and mix the dough by hand. Mix gently until dough sticks together to form a ball. Lightly flour surface of tea towel or baking paper. Place dough ball on the surface. Either flour a rolling pin or use another piece of baking paper on top and roll out dough to approximately 3mm (1/8 in) thick. Cut in dough in circles larger than muffin tin to form base of pastry. Fill with fruit filling. Place another dough circle on top and press sides. Prick top with a fork to allow steam to escape. Sprinkle the lid with granulated sugar. Bake in a moderate oven. 180C/375F in our forced fan/ convection oven for 10 minutes. Then put under grill/broiler for 2 minutes or until bubbly with a slight browning. (Gluten Free flour without an egg doesn’t brown that well.) Take out of the oven cool for 5 minutes in pan, twist to remove and finish cooling on a rack. Eat while warm.