Gluten free Valentines day treats to bake with or for the people you love in your life.

Ingredients:

 gluten free tart crust:

. 1 cup cold water

. 2 tbsp apple cider vinegar

. 2 1/2 cups (300 g) plain gluten free flour blend 

. 1/2 cup + 1 tbsp (60 g) coconut flour

. 1 1/4 tsp xanthan gum (exclude if your gluten free flour blend contains added xanthan)

. pinch of salt

. 2 tbsp (25 g) caster/superfine sugar

. 240 g cold unsalted butter, cut into small cubes

For filling:

. 3 cups de-stoned and halved cherries

. 1 cup halved strawberries

. 100g caster sugar 

. 4 tbsp cornflour

. 4 tbsp lemon juice

. 1 tsp vanilla paste (or 2 tsp vanilla extract)

. 15 g cold unsalted butter, cut into small pieces

You will also need:

. 1 medium egg, lightly whisked for egg wash

. 1 tbsp granulated sugar for sprinkling before baking

. Your favourite ice-cream to serve

 

Prep time: 40 minutes

Chilling & freezing time: 1 hr 20 minutes

Cooking time: 50 minutes

Servings: 12

Lets Begin…

 Gluten free tart crust:

  1. In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.
  2. Sift together the gluten free flour, coconut flour, xanthan gum, salt and sugar.
  3. Add the butter and toss it in the flour until all butter pieces are covered with it.
  4. Using your hands, pinch and rub together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces.
  5. Add the ice-cold water & vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it only just comes together. You will need about 14 – 16 tbsp of water.
  6. Shape the dough into you’re a disc, cling wrap and chill in the refrigerator for 1 hour.

Filling:

  1. Mix all cherry filling ingredients together until evenly distributed.
  2. Set aside until needed.

Assembling:

  1. Remove the pie dough from the fridge and roll it out (between two pieces of baking paper) to a thickness of about 2-3 mm. Shape the dough into your preferred shapes. We used a muffin tin pan and tart shell cases (make sure to thoroughly spray with coconut oil)
  2. Arrange the filling in the middle of each tart leaving some pastry exposed
  3. Freeze the prepared galettes for 15 to 30 minutes. This sets the butter and ensures that the galettes keep their shape in the oven.
  4. While the galettes are freezing, pre-heat the oven to 200 ºC.
  5. Just before baking, brush any exposed pie crust with the egg wash and sprinkle with sugar.
  6. Bake the galettes in the pre-heated oven at 200 ºC for 20 minutes and then reduce the oven temperature to 180 ºC and bake for a further 30 minutes, or until the pie crust is a golden brown colour.
  7. Allow to cool and enjoy! (Or eat warm, with a scoop of ice cream.)