Chefs' Recipes

Jaclyn Koludrovic's gluten-free fruit mince crostata

The pastry chef's dietary-inclusive take on a Christmas treat.

By Jaclyn Koludrovic
  • 1 hr preparation
  • 45 mins cooking (plus resting, chilling)
  • Serves 8 - 10
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"I use this pastry with sweet and savoury cooking," says Jaclyn Koludrovic. "And sometimes I make it with vegan butter." The pastry and fruit mince can be made two days ahead. Crostata can be baked six hours ahead.

Ingredients

  • 2 eggs
  • 1½ tsp apple cider vinegar
  • 300 gm gluten-free plain flour
  • 1 tsp xanthan gum (see note)
  • 50 gm caster sugar
  • 70 gm almond meal
  • 200 gm chilled unsalted butter, coarsely chopped
  • 1 eggwhite
  • 2 tbsp raw sugar
  • Grated nutmeg and icing sugar, for dusting
  • Cream, ice-cream or brandy custard, to serve
Fruit mince
  • 1 green apple
  • 250 ml (1 cup) sparkling wine
  • 110 gm golden raisins
  • 85 gm (¼ cup) orange marmalade, plus extra, warm, to serve
  • 60 gm dried cranberries
  • 40 gm brown sugar
  • 35 gm dried apricots, coarsely chopped
  • Finely grated zest and juice of 1 lemon
  • 1 tsp finely grated ginger
  • ¼ tsp ground allspice
  • ¼ tsp ground cardamom
  • ½ tsp ground cinnamon
  • 25 gm unsalted butter

Method

  • 1
    Whisk eggs and vinegar in a bowl until frothy. Sift combined flour, xanthan gum and 1 tsp salt into another bowl, then stir in sugar and almond meal. Rub butter into flour mixture until a fine crumb, then add egg mixture and combine to form a dough. Shape into a flat rectangle, cover and refrigerate to chill (1-2 hours).
  • 2
    For fruit mince, grate unpeeled apple and squeeze to remove excess moisture. Combine apple with remaining ingredients, except butter, in a bowl. Heat butter in a frying pan over low heat, add fruit mixture and cook, stirring occasionally, until liquid has evaporated (20-25 minutes). Remove from heat, cool to room temperature and then refrigerate.
  • 3
    Preheat oven to 180°C. Roll pastry between 2 sheets of baking paper to a 45cm x 35cm rectangle, 3mm thick. Trim to make a 40cm x 20cm rectangle, reserving trimmings. Slide pastry, still on paper, onto a large baking tray and refrigerate to chill (20 minutes). Re-roll pastry trimmings between sheets of baking paper to 3mm thick and cut 34 stars with a 4cm star cutter. Spoon fruit mixture evenly over pastry leaving a 3cm-4cm border. Fold pastry edges over filling and brush with eggwhite. Decorate border with pastry stars, brush with more eggwhite, sprinkle with raw sugar and bake until golden (25 minutes).
  • 4
    Dust crostata with nutmeg and icing sugar. Brush fruit mixture with extra marmalade to glaze and serve with cream, ice-cream or brandy custard.

Notes

Xanthan gum is available from select supermarkets or online from
The Essential Ingredient.