JAM TARTS

Come 4pm I need something sweet . When the weather is warm & sunny a smoothie is nice but when its grey & rainy I want tea & biscuits......or cake.......or a jam tart.

PASTRY
200g gluten free plain flour mix from this book or other plain flour mix
100g sunflower spread - 
25g coconut sugar
1 egg

FILLING
sugar free jam (or just regular jam) I used strawberry here.

preheat the oven to 180 c

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 Grease a cupcake tin with light olive oil or butter etc.
3 Roll the dough out to about 1/2 cm thick. Cut into rounds, slightly bigger than the holes in the cup cake tin.
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 minutes.
6 Remove the cupcake tin from the oven and fill each tart with a spoonful of jam.
7 Put back in the oven for another 10 mins. You want the pastry to be turning golden brown & the jam to be starting to bubble a bit (but not burnt!) All ovens vary a bit so keep an eye on them and use your judgement re timing.
8 Remove from oven. Leave to cool, then remove from tin. ( I did this using a fairly blunt knife round the edge of each tart).
9 Eat.