Guest chef

Pippa Kendrick

Pippa is a food blogger and author of The Intolerant Gourmet. She is dedicated to producing delicious food that just happens to be free from wheat, gluten, yeast, egg, dairy and/or soya.

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Gluten-free mincemeat streusel tart

  • Serves 6 (with seconds)
  • Prep 20 mins
  • Total time 1 hr
4.7/5 rating (3 votes)
Mincemeat streusel tart

step by step

  • 1Preheat the oven to 190°C, fan 170°C, gas 5. For the pastry, place the flour, xanthan gum, sunflower spread or margarine and vegetable fat into a food processor and pulse until the mixture is the consistency of breadcrumbs. Add 2-3 tablespoons of cold water, one at a time, pulsing as you go, until the mixture begins to pull together. Add the sugar and pulse until combined, then turn into a large mixing bowl and bring together into a ball. Knead for a few minutes until smooth and elastic to touch, then wrap the pastry in clingfilm and pop it in the fridge to rest while you prepare the streusel topping.
  • 2For the topping, sift the flour and bicarbonate of soda into a large mixing bowl, then stir in the sugar, oats and a small pinch of salt. Add the spread or margarine and, using your fingers, rub it in to the flour until you have soft clumps of a crumble-like mixture.
  • This tart takes all the festivity of a mince pie and turns it into an elegant pudding. The biscuit pastry base gives way to the smack of spiced mincemeat, rich with dried fruit, while the streusel topping has a buttery mellow crunch. Serve it warm with chilled oat cream or dairy-free ice cream. Any leftovers are equally delicious eaten cold with a cup of tea.
  • 3Remove the pastry from the fridge, shape into a ball and lay between two large pieces of clingfilm. Roll it out to about 4mm thick, then peel off the uppermost layer of clingfilm and turn the pastry into a 23cm loose-bottomed tart tin. Removethe clingfilm and gently press the pastry into the tin, pressing together any cracks or gaps that may appear with your fingertips.
  • 4Spoon the mincemeat into the case, spreading it evenly over the pastry using the back of the spoon. Crumble the streusel topping evenly over the mincemeat so it is all covered. Then using a pastry brush, lightly brush the pastry with oat or rice milk and bake for 35-40 minutes or until the streusel is a deep gold colour and the pastry is cooked through. Leave the tart to cool in the tin on a wire rack for 10 minutes before serving.
  • Recipe photograph by Martin Poole

You will need

  • 225g Doves Farm gluten-free plain flour blend
  • ½ tsp xanthan gum
  • 60g pure sunflower spread or other dairy-free margarine
  • 60g vegetable fat/shortening
  • 2 tbsp golden caster sugar
  • 350g mincemeat
  • a little oat or rice milk, to glaze

For the streusel topping

  • 75g Doves Farm gluten-free plain flour blend
  • ¼ tsp bicarbonate of soda
  • 75g light brown soft sugar
  • 50g gluten-free oats
  • 75g pure sunflower spread or other dairy-free margarine
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+ Nutritional Information