Name: Jaclyn Koludrovic’s gluten-free fruit mince crostata
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 8 - 10
Ingredients: 2 eggs; 1½ tsp apple cider vinegar; 300 gm gluten-free plain flour; 1 tsp xanthan gum (see note); 50 gm caster sugar; 70 gm almond meal; 200 gm chilled unsalted butter, coarsely chopped; 1 eggwhite; 2 tbsp raw sugar; Grated nutmeg and icing sugar, for dusting; Cream, ice-cream or brandy custard, to serve; Fruit mince; 1 green apple; 250 ml (1 cup) sparkling wine; 110 gm golden raisins; 85 gm (¼ cup) orange marmalade, plus extra, warm, to serve; 60 gm dried cranberries; 40 gm brown sugar; 35 gm dried apricots, coarsely chopped; Finely grated zest and juice of 1 lemon; 1 tsp finely grated ginger; ¼ tsp ground allspice; ¼ tsp ground cardamom; ½ tsp ground cinnamon; 25 gm unsalted butter

“I use this pastry with sweet and savoury cooking,” says Jaclyn Koludrovic. “And sometimes I make it with vegan butter.” The pastry and fruit mince can be made two days ahead. Crostata can be baked six hours ahead.

Ingredients

2 eggs

1½ tsp apple cider vinegar

300 gm gluten-free plain flour

1 tsp xanthan gum (see note)

50 gm caster sugar

70 gm almond meal

200 gm chilled unsalted butter, coarsely chopped

1 eggwhite

2 tbsp raw sugar

Grated nutmeg and icing sugar, for dusting

Cream, ice-cream or brandy custard, to serve

Fruit mince

1 green apple

250 ml (1 cup) sparkling wine

110 gm golden raisins

85 gm (¼ cup) orange marmalade, plus extra, warm, to serve

60 gm dried cranberries

40 gm brown sugar

35 gm dried apricots, coarsely chopped

Finely grated zest and juice of 1 lemon

1 tsp finely grated ginger

¼ tsp ground allspice

¼ tsp ground cardamom

½ tsp ground cinnamon

25 gm unsalted butter

Method

1.Whisk eggs and vinegar in a bowl until frothy. Sift combined flour, xanthan gum and 1 tsp salt into another bowl, then stir in sugar and almond meal. Rub butter into flour mixture until a fine crumb, then add egg mixture and combine to form a dough. Shape into a flat rectangle, cover and refrigerate to chill (1-2 hours).

2.For fruit mince, grate unpeeled apple and squeeze to remove excess moisture. Combine apple with remaining ingredients, except butter, in a bowl. Heat butter in a frying pan over low heat, add fruit mixture and cook, stirring occasionally, until liquid has evaporated (20-25 minutes). Remove from heat, cool to room temperature and then refrigerate.

3.Preheat oven to 180°C. Roll pastry between 2 sheets of baking paper to a 45cm x 35cm rectangle, 3mm thick. Trim to make a 40cm x 20cm rectangle, reserving trimmings. Slide pastry, still on paper, onto a large baking tray and refrigerate to chill (20 minutes). Re-roll pastry trimmings between sheets of baking paper to 3mm thick and cut 34 stars with a 4cm star cutter. Spoon fruit mixture evenly over pastry leaving a 3cm-4cm border. Fold pastry edges over filling and brush with eggwhite. Decorate border with pastry stars, brush with more eggwhite, sprinkle with raw sugar and bake until golden (25 minutes).

4.Dust crostata with nutmeg and icing sugar. Brush fruit mixture with extra marmalade to glaze and serve with cream, ice-cream or brandy custard.