Gluten-Free Pocket Tart

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.