This recipe is my gluten free version of Caraway & Blood Orange Tart that appeared in the 16th birthday edition of donna hay magazine (Oct/Nov 2017). Although the original recipe uses caraway seeds in the pastry I simply couldn't put them in. Caraway tends to transport me back to some of my childhood dinners where I had to eat cabbage that had been boiled for far too long with caraway seeds. WOW - searching my memory banks I have come to the conclusion that I have not made anything for my family that contains caraway seeds. That cabbage must have been really really bad (no wonder I used to throw it out the window when my mother wasn't looking :) ). Substitute in some ground caraway seeds instead of the the cardamon if you love their flavour.  

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

 

Ingredients

Pastry

225 g Bakers' Magic Gluten free flour

60 g Caster sugar

80 g Butter

40 g Dripping (or lard)

1/2 - 1 tsp Ground cardamon

1/4 tsp Salt

60 g Hot water

extra Bakers' Magic Gluten free flour

 

Filling

30 - 50 g Almond meal

4 Blood oranges

110 g Sugar

1 Egg (for egg wash)

Almond meal - if the oranges are really juicy use 50 g if they are not that juicy use 30 g.

 

Method

Turn oven on to 210 C (fan forced).

Pastry

Mix together the Bakers' Magic Gluten free flour, cardamon, sugar & salt.

In another container melt the butter & lard. Add the water & egg to the melted butter. Stir to combine. Don't let this mixture cool. Pour the melted butter mix over the combined dry ingredients & stir to combine. It can be mixed by hand, fork or wooden spoon. Mechanical devices can over mix the dough very easily.

At this stage the dough will feel slightly greasy. Wrap the dough in plastic clingwrap or put it in a plastic bag, flatten it & store in the fridge for approximately 30 mins or freezer for ~15 mins. The dough can be frozen at this stage.    

Cooling the dough is important - after cooling the butter & lard/dripping are fully absorbed, flexibility is increased & the dough is easier to handle.

Bring the dough out of the fridge. Lightly dust a clean work surface (silicon mat, baking paper) with some of the extra Bakers' Magic Gluten free flour. Knead the pastry until it is soft enough to roll out. To stop the pastry sticking to surfaces lightly dust them with some of the extra Bakers' Magic Gluten free flour. Alternatively place a piece of baking paper on top of the dough. 

Filling

Peel & thinly slice the oranges. Combine the orange slices with the sugar. 

Place pastry dough on a piece of baking paper, squash it into a rough disc. You want the disc to ~ 32 cm in diameter so either flatten it with your hands or put another piece of baking paper on top & use a rolling pin to flatten it. I found it easier with the rolling pin. If you are using a rolling pin take the top piece of baking paper off put it back on the pastry. Flip the pastry disc between the baking paper over. Take the top piece of baking paper off & leave it off.

Transfer the baking paper with pastry disc to a baking tray. Sprinkle the almond meal on to the dough leaving a 5 cm gap around the outside. Arrange the oranges on top of the almond meal. Carefully fold up the edges of the pastry over the filling, pressing together any cracks in the pastry.

Brush the pastry with egg wash.   

Bake for ~30 mins or until the pastry is golden. Check every now & then to ensure the pastry is not burning on top - if it is turn down the oven a little. Set aside to cool.

Serve with yoghurt or cream & simply enjoy!