You can use any soft fruit for this recipe instead of raspberries if you like. Try apricots, strawberries, peaches, nectarines or even cherries. And if you can't get hold of xanthum gum, don't worry – the pastry will still work, although it is better with the gum. Make sure your eggs are organic and your fruit deliciously ripe and fresh – and you won't believe these are made without gluten or dairy!
preparation time 25 minutes, plus 30 minutes chilling time cooking 35 to 40 minutes makes 6
contains: egg, nuts
6 tablespoons dairy-free margarine, softened, plus extra for greasing
rice flour for dusting
¼ cup fruit sugar, plus extra for dusting
1 extra-large egg, beaten
1 cup finely ground blanched almonds
7 ounces fresh raspberries
dough:
⅓ cup plus 1½ tablespoons rice flour
¾ cup gram flour
½ cup finely ground blanched almonds
3 tablespoons fruit sugar
1 teaspoon xanthum gum
5½ tablespoons chilled dairy-free margarine
1 beaten extra-large egg
1 To make the dough, sift the flours into a large mixing bowl. Stir in the almonds, fruit sugar and xanthum gum. Cut the dairy-free margarine into small cubes and, using cold fingertips, rub it into the dry ingredients until the mixture resembles fine bread crumbs.
2 Make a well in the middle and add the egg, mixing lightly with a round-bladed knife so the dough begins to hold together. It needs to form a dough with a little extra moisture at the bottom of the bowl. If it is too dry, gradually add 1–2 tablespoons chilled water to make it quite sticky; if too sticky, add some rice flour.
3 Shape the dough into a ball; wrap in waxed paper and put in the refrigerator 30 minutes. This amount will line a 10-inch tart pan, 11/4 inches deep, or five 5-inch tartlet pans, 3/4 inch deep.
4 The dough can also be made in a food processor. Simply tip the sifted flours and salt into the bowl, add the ground almonds and sugar and then the margarine, and blend until the mixture resembles fine bread crumbs. Add the egg and blend for 20–30 seconds until the mixture comes together to form a sticky dough, adding a little extra water if needed.
5 Heat the oven to 375°F. Grease a six-hole muffin tray with dairy-free margarine.
6 Gently roll out the dough on a surface liberally dusted with rice flour until about 1/8 inch thick. Using a biscuit cutter that is slightly larger in diameter than the muffin holes, cut out 6 dough circles; be very gentle, as the dough will still be slightly sticky.
7 Lift the dough circles into the tray (you might need to use a metal spatula) and press down lightly to remove any air pockets. Line each tartlet shell with a piece of nonstick baking parchment paper and cover with baking beans. Bake in the hot oven 8 to 10 minutes until firm and light golden.
8 Meanwhile, using an electric mixer, beat the margarine and sugar together in a large mixing bowl until light and fluffy. Gradually beat in the egg, a little at a time, until well mixed, then fold in the ground almonds.
9 Take the tartlet shells out of the oven and remove the parchment paper and beans. Spoon the prepared filling mixture into the tartlet shells. Press a small handful of raspberries into each tartlet and return to the hot oven 25 to 30 minutes until firm and golden brown. Take the tartlets out of the oven, leave to cool in the tray 5 minutes, then transfer to a wire rack to cool completely. Grind the extra sugar with a stick blender attachment or using a mortar and pestle and sprinkle over the tartlets before serving.
