Tuesday

Jam Tarts

Photography by Martin Penfold


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

Plus jam or dairy-free lemon curd to fill





Preheat your oven to 200'C / 400'F / gas 6.

In a medium bowl, sift together the gluten-free flour, xanthan gum and salt, then rub in the fat to resemble breadcrumbs.

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.

Turn out onto a floured surface and knead lightly.

Roll out thinly and cut into 3-inch rounds and line 12 patty tins.

Place a little jam or dairy-free lemon curd in to each case.  Do not overfill.

Bake for about 10-15 minutes.


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