RICE TARTS WITH CHRISTMASSY APPLE FILLING (GLUTEN-FREE)

I’m really risking it here but I rarely back out when I once start something, I feel a bit like the wild boars that are digging into the fields around here, they never seem to give up. So please bear with me when I post two entries in a row for this month’s HotM- Holiday Food. This entry is not really meant as a recipe entry, it’s more of a suggestion to how you can make a low-fat, heart healthy and gluten-free tart or pie in a very easy way. I think I saw something like this in a magazine a billion years ago and it has been buzzing my brain since then, if I didn’t see it in a magazine I must have dreamt about it but that seems too good to be true. Anyway, one thing is sure in this world: nothing is new under the sun. I hope you too are contributing to the HotM, you can send your entries to Michelle until the 18th of November!
I choose to make a filling with apples and Christmassy spices like cinnamon, cloves, ginger and cardamom but you really can fill them with whatever you want, sweet or savoury. I tried both to bake them with the filling in the tarts and without it, adding the filling just before eating them but I recommend to bake the tartelettes with the filling because the rice absorbs some of the flavours in this way.

RICE TARTS WITH CHRISTMASSY APPLE FILLING (GLUTEN-FREE)
6 small but deep tarts

tarts:
100 ml /o.42 cup of white round grained sticky rice
1 egg white
1 tsp sugar (exclude this if you make a savoury tart)
1 pinch of salt

filling:
2-3 apples, peeled and cut into slices
Honey or sugar if you want that. Or some other type of sweetener like agave for example
1-2 tsp of mixed ground spices, my mix was of cinnamon, cardamom, ginger and clove.
1-2 tblsp water

- Boil the rice together with sugar and salt until it’s soft.
- Drain it of water and mix rice and egg white well. Then you grease some small tart forms and press out the rice so that it makes a crust.
- While the rice is boiling you make your filling, in this case you cook apples, honey and spices until it’s all soft and mushy.
- Fill the tarts with the filling and bake them in 175°C/347°F for about 20 minutes. Here I think each and one of us needs to make some trial and error practice, the rice should be crisp but not too crisp because then it gets hard to chew.

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