-
Sift together the flour, salt and xanthan gum.
-
Rub in the soya spread to make a breadcrumb consistency.
-
Mix in the egg yolk and sugar.
-
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.
-
Wrap in cling film and chill in the fridge for 15 mins or so before use.
-
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 5/190c.
Gluten Free Jam Tarts
Back to all recipes.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...
- Preparation Time: 20 Mins
- Cooking Time: 35 Mins
- This recipe makes 15 tarts
This recipe contains:
- Egg
- Soya
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)
Method
Nutritional Information (Per tart)
Cals
Calories
146
Carbs
22g
Fibre
0g
Fat
5g
Sugar
10g
Protein
1g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
will these freeze?
lynne bond13th April 2023
Alison @ Coeliac Sanctuary13th April 2023
No reason they shouldn't :)
Submit Comment
Want to leave a comment on this blog? Feel free to join the discussion!