THE INTOLERANT GOURMET, delicious allergy-friendly home cooking for everyone
And so it’s here (or very nearly so), my much longed for work of passion, The Intolerant Gourmet cook book. Finally I can point you to it and show you the beauty that is my book. I think I can say that, as immodest as it may sound, as this labour of love wasn’t created solely by me. I’ve had an incredible team of people help me create it, the photography, styling and editing processes have been a joy to behold and it is such a pleasure to share it with you all. I say that, because over the last year I’ve learnt an awful lot. It’s been a brilliant and inspirational time and I hope that my book will convey that, as well as a serious amount of delicious recipes for all to eat! I’ve spoken before about the process of feeling inspired, and if I could take only one thing from the past twelve months it is this: when you are surrounded (and indeed, surround yourself) with people that are incredibly talented and innovative at what they do, it can only lead to one thing - inspiration. When those very same people are also lovely to boot then you know that they are truly doing what they love and it can propel you forward, driven by a want to equal and emulate, or put simply, it makes you want to be the best at what you do too. Or, at the very least, try to be.
Now all this motivation can make a person hungry, and what better way to sustain you in times of productivity than a delicious sweet Bakewell Tart made perfectly and precisely just for you. These individual treats are based on my original Bakewell Tart, the likes of which you can find in my book. Here, I’ve used a good quality apricot jam for ease and flavour and the balance is just right: golden jam, light and fluffy topping and a delicate short pastry case. It’s the sort of thing to celebrate with and give to all those people that you admire.
Merry Christmas and see you all in the New Year.
APRICOT BAKEWELL TARTS
Makes approximately 24 little tarts
You will need a 3 inch round cutter and two 12 holed tart tins for this recipe
For the pastry
230g/8oz Doves Farm gluten free plain flour
60g/2oz dairy-free margarine – I recommend Pure Sunflower Spread
60g/2oz vegetable shortening
½ tsp xanthan gum
2 – 3 tbsp cold water
For the filling
150g/5½oz dairy-free margarine - I recommend Pure Sunflower Spread
150g/5½oz golden caster sugar
200g/7oz ground almonds
100g/3½ oz ground rice
2 eggs – 2 heaped tsp Orgran Egg Replacer whisked with 4 tbsp water
A few drops of almond extract
A handful of flaked almonds
8 tbsp apricot jam
Preheat the oven to 190c (170c Fan). Place the flour, xantham gum, margarine and vegetable fat in the food processor and blitz until the mixture is of a breadcrumb like consistency. Tip in the cold water, tablespoon by tablespoon, blending as you go, until the mixture begins to pull together. Turn the mixture in to a large mixing bowl and, using the tips of your fingers, pull together into a ball of dough. Knead for around 2 minutes, until smooth and elastic to your touch. Wrap the pastry in clingfilm and set aside while you prepare the filling.
Use a wooden spoon to mix the margarine and sugar together until light and incorporated. Add the egg replacement, bit by bit, stirring as you go until fully combined. Stir in the ground rice, ground almonds and almond extract.
Remove the pastry from the fridge, shape with your hands in to an even ball and lay the pastry between two large layers of clingfilm. Roll the pastry out– aim to get roll to about 4mm thickness- peel off the uppermost layer of clingfilm and use your cutter to cut out as many tart bases as you can, ball up any remaining dough, roll out again and repeat. Gently press the pastry circles into the tart tin, gently filling in any cracks or gaps that may appear with extra pastry, patted flat with your fingertips. Spread the base with a heaped teaspoon of apricot jam and then carefully cover the jam with the almond filling – I recommend spooning it onto the jam and gently pressing it together with the flat of your hand to fill any cracks or gaps. Scatter over the flaked almonds and bake in the oven for 25 - 30 minutes or until golden and fragrant. Tranfer to a wire rack to cool before serving.