Gluten free and vegan Jam Tarts recipe
The beautiful almond pastry elevates these humble tarts to an altogether higher level of deliciousness. The psyllium husk powder is a wonderful binder but can be very expensive. If you prefer not to use it then you will need to “hand squidge” the pastry a bit as it will break up a little when rolling out.
This recipe is taken from Honeybuns All Day Cook Book.
MAKES: 10-12 tarts
FREE FROM: Gluten / Dairy / Vegan
Ingredients
Pastry
- 50g brown rice flour, plus extra for dusting
- 100g ground almonds
- 50ml rapeseed oil, plus extra for brushing
- 2 tbsp liquid sweetener of choice
- ¼ tsp of salt
- Zest of 1 clementine or small orange
- 1 tsp psyllium husk powder
Filling
- Batch of Half Jam of your choice – get our recipe here. Or any good quality shop bought jam.
Step by step guide to baking your jam tarts
- Preheat the oven to 150°C / Gas 2.
- Brush a tart tin with rapeseed oil.
- Pop all of the pastry ingredients into a bowl and beat with an electric mixer on high speed for 1 minute until you have what looks like clumps of fluffy breadcrumbs. Dust your hands with rice flour. Then, by hand, bring the mix together to form a ball of soft slightly sticky pastry.
- Wrap the dough in clingfilm and chill for 1 hour.
- Dust your hands, rolling pin and work surface with rice flour and roll out the pastry to approximately ¼cm thick. Using a 5cm diameter cutter you should get 10-12 tarts. Pop them into the tart tin.
- Spoon 1 heaped teaspoon of jam into each case. The Half Jam does not spread as much as ordinary jam. Bake for 12-15 minutes, or until the pastry is lightly golden. Leave in the tin for 5 minutes and then transfer to a rack to cool.
Flour swaps
Omit the rice flour and ground almonds and replace with 150g of gluten free plain flour.
Storage
Keeps in an airtight container for 3 days. Can be frozen.
