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Nostalgic Gluten Free Jam Tarts (from scratch)

Nostalgic Gluten Free Jam Tarts (from scratch)

Ingredients

Pastry:

  • 120 g (1 cup) gluten free flour (I used a shop-bought blend of teff and buckwheat)
  • 45 g (3 tablespoons) cold butter (I used salted)
  • 1 egg
  • water (if needed)

Filling:

  • around 6 tablespoons homemade jam (see notes)
  • white chocolate to drizzle (optional)

Instructions

  1. Pre-heat the oven to 180°C (350°F) and grease a 6 hole muffin pan.
  2. Pour the flour into a large bowl. Chop the butter and then add to the flour rubbing it in with your fingers until you're left with fairly fine crumbs.
  3. Beat the egg in a separate bowl and add to the flour mixture. Stir until everything is combined. If the pastry hasn't pulled together, add a touch of water a little at a time until it does.
  4. Using a piece of baking paper and a sprinkling of gluten free flour, roll out the pastry until it is fairly thin. Cut out hearts (or whatever shape you are using) that are slightly larger than the tin you're putting them in.
  5. Place each pastry cut out in the greased muffin pan and using your fingers, gently push the pastry up the sides to cover the whole area. Pop in the fridge for around 30 minutes to rest a little.
  6. Using a fork, poke holes in the pastry and then bake blind (see notes) for 10 minutes.

  7. Remove from the oven and fill each one with around 1 tablespoon of jam (you may need more depending on how large your tarts are). Don't fill all the way to the top of the pastry, as the jam may bubble over when it heats up.
  8. Bake for around 10-15 minutes, just until the pastry is starting to nicely brown.
  9. Remove from the oven and either leave them as they are or drizzle a little white chocolate over the top. Eat them still a little warm or serve cold. Enjoy!

Recipe Notes

  1. I used homemade chia jam for my filling but you could use any.
  2. If you are unsure about baking blind, have a read of the Kitchn's tips.