Following my Food Technology coursework, we begun to explore recipes which could suit a larger consumer audience. There seems to be a large range of sellers trying to make perfect puddings for the gluten free audience.
I attempted this recipe using nectarines which provided a beautiful soft texture contrast to the short textured pastry (homemade is always the best!)
If you want to follow the trend of nectarines make sure you cut it with the skin on first!!
Overall, although a little crumbly, a fab pie which still produces a short, melt in the mouth pastry, using gluten free alternatives!