Saturday, 21 February 2015
My diet is pretty squeaky clean, but come 4 O'clock I need something sweet . When the weather is warm & sunny a smoothie is great, but when the weather is doing this..........
I want a hot tea & biscuits......or cake.......or a jam tart.
200g gluten free plain flour ( I actually love using Amisa gluten free pancake mix in place of plain flour - but any GF plain flour will be fine)
100g lurpak spreadable (or vegan alternative) butter or coconut oil are too high in fat for these tarts
25g coconut sugar
1 egg yolk
sugar free jam (jelly if you're in America)
preheat the oven to 180c
1 Mix the pastry ingredients together until you get a ball of dough. You may need to add a little water or a little more flour, so that you get a ball of dough that is the right consistency to roll out.
(this will depend on the type of flour you've used)
2 roll the dough out to about 1/2 cm thick. Cut into rounds (my cookie cutter is 9 cm in diameter.)
3 Grease a cupcake tin with light olive oil, or butter etc, so that the tarts come out easily.
4 Press the pastry into the holes (as shown below). if you find you have any little cracks in your pastry, fill them in with a bit of the excess dough.
5 place in the oven for 10 mins
6 remove the tray from the oven and fill the tarts with some jam/jelly (in this case sugar free strawberry jam)
7 put the tray back in the oven for another 10 mins. you want the pastry to be turning golden brown and the jam to be starting to bubble a bit (but not burnt). all ovens vary a little so keep an eye on them & use your judgement re timing.
voila! leave to cool, then remove from the tin (I did this using a fairly blunt knife round the edge)
to prove they do actually come out of the tin ok!! x
Making it feel like spring, even if it's snowing outside!