Gluten Free Jam Tarts

Name: Gluten Free Jam Tarts
Ingredients: 100 g FREEE Plain White Flour; 1 tsp icing sugar; 0.25 tsp FREEE Xanthan Gum; pinch of salt; 50 g butter, softened; 1 egg; 1-2 tsp water; 4 tbsp jam; butter, for tin; flour, for dusting

Makes 12 tarts

You can use almost any type of jam to make these classic individual tarts. If you don’t eat them all at once, wrap and freeze them for another day.

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Free from Gluten, Soya, Wheat, Nuts

Vegetarian

Ingredients

100g FREEE Plain White Flour
1 tsp icing sugar
¼ tsp FREEE Xanthan Gum
pinch of salt
50g butter, softened
1 egg
1-2 tsp water
4 tbsp jam
butter, for tin
flour, for dusting

Pre-heat the oven.
Rub some butter around the inside of a 12-hole tart tray.
Put the flour, icing sugar and xanthan gum into a bowl, stir to combine then sieve this into a mixing bowl.
Add the butter and using a fork or pastry blender work them together until the mixture resembles fine breadcrumbs.
Add the egg and start to bring together a pastry dough. Add a teaspoon or two of water if needed to make a slightly sticky dough.
Cover and leave the dough to rest for 15 minutes.
Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
Roll out the dough to a 5mm/1/16” thickness.
Using a round pastry cutter or cup slightly larger than the tart holes to cut our pastry circles.
Transfer the dough circles to the prepared tart tray.
Put a teaspoon of jam into each tart, taking care not to overfill them or the jam will over flow during cooking.
Bake for 20-25 minutes.