Gluten Free Brandy Fruit Pies

1. 1

   To make the pastry dough, combine rice flour, cornstarch, soy flour, sugar and butter in a food processor and process until combined. Add enough cold water to make ingredients come together (around 2 tbsp). Cover and chill for 30 mins.

2. 2

   Meanwhile, to make the filling, combine dried fruit, brandy, brown sugar, spice mix and 1/4 cup water in a small saucepan. Stir over low heat until sugar has dissolved. Bring to a boil then reduce heat and simmer, stirring, until liquid is absorbed and fruit is plump and tender. Stir in lemon zest and let cool. Blend or process cold fruit mixture until mixture forms a paste.

3. 3

   Preheat oven to 400u00b0F. Grease a 12-cup muffin pan. Roll pastry out until 1/4 inch-thick. Cut out 12 (2 3/4 inch) rounds from pastry then use to line muffin recesses. Prick bases with a fork then fill with fruit filling.

4. 4

   Cut 6 (2 inch) stars from remaining pastry dough and place over 6 tarts. Cut 6 (2 1/2 inch) rounds from remaining pastry then cut 1 inch stars from each round, discarding small stars. Place rounds on remaining pies. Brush tops of tarts with a little water and sprinkle with sugar. Bake for 15 mins, or until browned. Dust with powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.