Saturday, 21 February 2015

JAM TARTS


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.

PASTRY
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

FILLING
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 thickCut 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!

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