Gluten Free Jam Tarts - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-jam-tarts

Posted On: 25th August 2014

Jam tarts are a popular favourite but the pastry isn't always easy to master when it comes to gluten free. Once you have the pastry down you can fill those cases with whichever jam you prefer for fabulous jammy tarts! Our top tip is to use egg in the pastry, it keeps it that bit softer, so it doesn't got rock solid so fast.

This recipe is...

FODMAP Friendly, Low Calorie, Low Fat, Low Sugar, Vegetarian

Ingredients

225g Gluten free plain flour
1/4 tsp xanthan gum
Pinch salt
112g soya spread (or other dairy free spread)
1 egg yolk
56g caster sugar
2tbsp water
150g jam/lemon curd (about a heaped tsp per tart)

Preparation Time: 20 Mins
Cooking Time: 35 Mins

This recipe contains

Egg, Soya

Method

1. Sift together the flour, salt and xanthan gum.

2. Rub in the soya spread to make a breadcrumb consistency.

3. Mix in the egg yolk and sugar.

4. With a round ended knife, gradually mix in the water until you reach a nice doughy consistency. You might need more or less than the 2 tbsp specified.

5. Wrap in cling film and chill in the fridge for 15 mins or so before use.

6. Grease a muffin tin, roll out the dough and cut with a largish cookie cutter, push the rounds into the muffin tin to make pastry cases, add a tsp of jam or lemon curd to each case and bake for 20 mins on gas mark 5.

Soya spread can be replaced with normal margarine if dairy free isn't required

This recipe makes 15 tarts
Nutritional info per tart

Calories	Carbs	Fibre	Fat	Sugar	Protein
146	22g	0g	5g	10g	1g