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Gluten Free Star Mince Tarts

Makes 12 mince tarts

These delightful mincemeat pies look very attractive and are a little lighter to eat than those with a full pastry lid. Use the best mincemeat you can find or perhaps make your own using dried fruit, butter, grated apple and a little syrup.

Free from Gluten, Soya, Wheat, Nuts


Change Quantities:
  • 200g FREEE Plain White Flour
  • 25g icing sugar
  • ½ tsp FREEE Xanthan Gum
  • 100g butter (or vegan butter)
  • 1 egg
  • 1-2 tbsp cold water
  • 200g mincemeat, gluten free
  • 1 tbsp apricot jam, warmed
  • flour, for dusting


  1. Measure the flour, sugar and xanthan gum into a bowl, stir to combine and sieve it into a mixing bowl.
  2. Add the butter and using a fork or pastry blender, work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  3. Break the egg into the bowl and stir in enough of the water to bring the pastry easily together into a soft, slightly sticky ball of dough.
  4. Cover and rest the pastry for 15 minutes.
  5. Rub some butter around the insides of a 12-hole tart tray and pre-heat the oven.
  6. Cut off a third of the dough and leave it to continue resting.
  7. Dust the work surface with flour, put the larger piece of dough in the middle and sprinkle it with flour.
  8. Roll out the pastry until it is the thickness of a pound coin.
  9. Select a pastry cutter or cup a little bigger than the holes of the tart tray and press it into the dough to make circles. Lift the circles on to the prepared tray.

Filling and Topping

  1. Put a teaspoon of mincemeat in the centre of each tart.
  2. Roll the remaining pastry on the flour dusted surface and press the star cutter into the dough to make star shapes.
  3. Gently place these over the mincemeat.
  4. Bake for 25 minutes.
  5. Remove the tart tray from the oven and brush the pastry stars with a little apricot jam before cooking for a further 5 minutes.


12-hole tart tray, round and star shaped pastry cutters, pastry brush and mixing bowl


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

30 minutes
Best gluten free pastry I’ve ever had.
By Cheryl
02 Dec 2020
Amazing pastry After years of trying to make a pliable GF pastry this recipe was amazing.. no breaking up at all and they tasted wonderful
By Victoria Malone
26 Nov 2020
I followed this to the letter but the pastry came out like concrete and the pies were inedible. Very very disappointed.
By Kiri
20 Dec 2017
This recipe was so easy and the tarts looked perfect and the taste delicious. Will definately use again and again. I can't wait to try chocolate brownies another of my favourites. Thanks for such a simple no fuss or mess pastry recipe. ⭐
By Linda Brown
10 Nov 2017
Made these with my 5yo niece. I made the pastry the evening before and refrigerated it. Next day it handled beautifully - 5yo pushed pastry into the tin while I rolled out the rest for the lids and both parts turned out OK. 1mm is too thin. 2-3mm is fine. I recommend using an egg wash on gf pastry to make it look nicely golden when cooked. Don't be tempted to cook for longer than 25 mins! It is better to take a pie out and gently tap the base (should get nice hollow sound) than to go by colour when cooking gf pastry.
By Miss Jennifer Warren
28 Dec 2016
I'm intolerant to wheat and lactose, so followed this recipe and used a vegan spread but the pastry was more than crunchy, it was a struggle to bite into it. Will have another try but will roll the pastry much thicker than suggested.
By Mrs Sheila Pinney
10 Jan 2016
You're a clever lot! Bloke cooking pastry for first time. Used fingertips for Step 2 of Method which was easier and better I think. Rolled between clingfilm sheets didn't know you could do that - clever stuff. Cooked for 20mins but needed about 8mins more (two lots of 4mins). Magic result! Boys (helpers) and I were dead proud. Thank you.
By Mr TheGreatLuther Blissett
24 Dec 2014
Made mince pies with this pastry today, found it needed cooking a little longer than normal but the results were lush! Lovely, crispy pastry, will def use again!
By Mrs Tracey Allwood
21 Dec 2014
I made these (mini version) and they were delicious!
By Miss Katerina Al grenees
02 Dec 2014
I was just wondering if you can freeze these? Thank you :)

Dear Angela. Yes you can freeze these mincepies. Place them in a plastic container, add a layer of greaseproof paper, then put on the lid. They should last for 6 months (if you can wait that long!). All the best from the team here at Doves Farm

By Mrs Angela Bodell
17 Nov 2014
I tried making the doves farm mince pies and they were amazing loved by all who tried and my mum is making a batch this evening for her friends!!! Big hit here!
By Mrs Deesha Chisnall
23 Dec 2013

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Change Quantities:
  • 200g FREEE Plain White Flour
  • 25g icing sugar
  • ½ tsp FREEE Xanthan Gum
  • 100g butter (or vegan butter)
  • 1 egg
  • 1-2 tbsp cold water
  • 200g mincemeat, gluten free
  • 1 tbsp apricot jam, warmed
  • flour, for dusting

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