Gluten Free Jam Tarts
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
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 makes 15 tarts
This recipe is free from...
Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts
Method
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.
Nutritional Information (Per tart)
| Calories | Carbs | Fibre | Fat | Sugar | Protein |
|---|---|---|---|---|---|
| 146 | 22g | 0g | 5g | 10g | 1g |
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