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Mini clementine bakewells
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Makes 15
Easy
Total time: 1 hr and 30 mins
+ chilling
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Check out our cute clementine bakewells. This easy recipe makes for a great afternoon tea treat, and they're gluten free too
Gluten free
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Try these mini clementine bakewells then check out our Christmas biscuits, Christmas cupcakes, stollen and more Christmas baking recipes. See our best frangipane recipes for more twists on Bakewell tart.
Ingredients
Nutrition
-
5 tbsp orange curd
-
3 clementines
zested and juiced
-
50g unsalted butter or baking margarine
softened
-
50g golden caster sugar
-
1 medium egg
beaten
-
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 peel
diced
GLUTEN FREE PASTRY
-
200g fine white rice flour
plus extra for rolling
-
40g potato flour
-
20g tapioca flour
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½ tsp xanthan gum
-
75g marzipan
diced
-
100g baking margarine
diced
-
1 medium egg
Nutrition: per serving
- kcal270
- fat13.5g
- saturates4.4g
- carbs32.3g
- sugars16.2g
- fibre0.8g
- protein4.3g
- salt0.5g
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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.
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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.
Check out our best gluten free cakes and bakes here...
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