Gluten Free Jam Tarts
The pastry needs the xanthan gum and egg to make sure that it is not too crumbly, and it holds the filling well when eating. Feel free to experiment with other jams.
Credited to: Coeliac UK
Kcal: 234.0
Difficulty: More of a challenge
Serves 12
15 mins prep
12 mins cooking time
Ingredients
- 250g gluten free plain flour*
- 1 tsp xanthan gum
- 85g icing sugar
- 125g butter or vegan alternative
- 1 egg
- 250g jar of jam (strawberry, raspberry, or your choice)
Notes: * Check Coeliac UK's Food and Drink Information for suitable products
Method
- Sift the flour, xanthan gum and the sugar into a mixing bowl. Cut the butter into cubes and rub in gently with your fingers until the mixture resembles breadcrumbs. Stir in the egg and a little cold water (if needed) and bring together to form a dough. Wrap in cling film and chill for 30 minutes
- Pre-heat the oven to 180C/350F/ gas mark 4.
- Roll the pastry out. Then, using a 6cm straight edge round cutter, cut out 12 bases. Reserve the rest of the pastry for the heart tops.
- Use the remaining pastry to cut out 12 heart shapes to top the tarts.
- Line the tart tins with the pastry bases, then place a teaspoon of jam in each, then top with a pastry heart.
- Bake in the oven for 12-14 minutes or until the pastry is golden and cooked through. Leave in the tin for a few minutes before turning out. Cool on a wire rack.
Nutritional information per serving
Kcal
234
Fat
9.1g
Carbs
34g
Protein
4.3g
Fibre
0.5g
Sugars
14.7g
