Tuesday

Jam Tarts

Photography by Martin Penfold
Ingredients:

225g (8 oz) gluten-free plain flour 
3 level teaspoons gluten-free baking powder
¼ level teaspoon xanthan gum
pinch salt
50g (2 oz) lard or shortening
50g (2 oz) dairy-free margarine 
cold water to mix, about 30 ml (approximately 2 tablespoons)

Plus jam or dairy-free lemon curd to fill

What to do:
  1. Preheat your oven to 200'C / 400'F / gas 6.
  2. In a medium bowl, sift together the gluten-free flour, xanthan gum and salt, then rub in the fat to resemble breadcrumbs.
  3. Using a metal knife to cut and stir, mix the cold water into the flour, bringing it together until you have a soft workable dough.
  4. Turn out onto a floured surface and knead lightly.
  5. Roll out thinly and cut into 3-inch rounds and line 12 patty tins.
  6. Place a little jam or dairy-free lemon curd in to each case.  Do not overfill.
  7. Bake for about 10-15 minutes.


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