GF Pop Tart

Gluten-Free Pocket Tart

Submitted by: Craig Ponsford – Ponsford’s Place – San Rafael, CA

FORMULA

Filling Icing Total Formula
Metric/g Bakers % Metric/g Bakers % Metric/g Bakers %
Sweet Rice Flour, Fine 1.846 30.00
Almond Meal 0.791 30.00
Sorghum 1.978 40.00
 Butter, unsalted 0.053 65.00
 Coconut Sugar 0.068 85.00 0.013 5.00
 Ice water 0.079 25.00
 Salt 0.105 2.00
 Lemon Juice 0.079 1.00
 Apples 0.280 28.00
 Oranges 0.280 28.00
 Golden Raisins 0.280 28.00
 Golden Raisin Paste 0.120 12.00
 Fresh Ginger 0.020 2.00
 Cardamom 0.002 0.20
 Vanilla 0.010 1.00
 Salt 0.008 0.80
 Raisin Juice Concentrate 0.008 10.00
 Water 0.004 5.00
 Totals 1.00 100.00 0.080 100.00 4.944

PROCEDURE

Filling

  • Peel, core and chop apples into 1″ chunks.
  • Cut oranges into 1″ chunks and remove seeds.
  • Combine apples, oranges, raisins and raisin paste and run through a food grinder with a medium-fine blade attachment (or food processor, one fruit at a time, pulsing to desired consistency).
  • Mix in cardamom, salt and vanilla.

Dough

  • Cut butter into 1″ cubes and chill well. Briefly mix flours, sugar and  salt in a spiral mixer.
  • Add butter and mix on low for 2 minutes until butter has broken into pea-sized pieces
  • Add chilled water, lemon juice and applesauce. Mix until shaggy, press together and flatten into a rectangle.
  • Chill for one hour, roll out and fold, repeating several times until dough becomes cohesive and can be rolled to 1/4″.
  • Chill again and cut into rectangles 2 1/2″ x 3 1/2″.
  • Egg wash and top with 20 g of filling, lay a second dough on top, use a fork to seal edges and dock to vent while baking.

Baking

  • Egg wash and bake at 350˚F for 20 minutes.
  • Let cool completely before decorating.

Icing

  • Pour coconut sugar, raisin juice concentrate and water into a planetary mixer fitted with a whisk and whip until smooth and light.
  • Pipe or drizzle on cooled tarts and decorate with sprinkles or candied orange zest.

This recipe is found in the following categories:

Special Diet

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