Gluten free jam tarts [DF, GF, SF]

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Baking always goes down well with a 3-year-old at home and allergies don’t need to be a barrier to this! We like to bake on weekends, mostly because we have more time to clean up and spend together. This recipe is made using homemade gluten-free shortcrust pastry, but you can buy ready-rolled too!

Gluten free jam tarts
Super simple gluten free jam tarts

Ingredients for gluten free jam tarts:

Shortcrust pastry (I use my own gluten free shortcrust pastry recipe)

Jam of choice (we love lemon curd and strawberry jam)

My 3-year-old loved making these! (Very rustic I know!)

Method for making these gluten free jam tarts:

Take your pastry and either roll out to about 0.3cm or unroll your ready-made shortcrust pastry sheet.

Use your pastry cutters to cut out a circle shape. I always use a circle just a little larger than the holes of the muffin tin I’m using.

Spray your baking tin (I use a muffin tin) with spray oil.

Place the cut circles into the tin.

Add 1-2 teaspoons of jam to each jam tart. We usually find 1.5 teaspoons is plenty. Don’t overfill or it will overflow in the oven and potentially ruin the finish.

We sometimes top our jam tarts with different shapes, cut using pastry cutters, depending on what kind of mood my little one is in. It is a nice way to use up some scraps.

Cook at gas mark 5 (190C) for about 12 minutes. Look for light browning of the pastry, although I find that the gluten-free pastry never goes as brown as pastry with dairy in.

How to make strawberry jam tarts with gluten-free pastry:

gluten free jam tarts

Course Dessert
Keyword biscuit, dairy-free, gluten-free, soya-free
Prep Time 10 minutes
Cook Time 12 minutes
Servings 12 tarts

Ingredients

  • 300g shortcrust pastry
  • 100ml jam of your choice

Instructions

  1. Take your pastry and either roll out to about 0.3cm thickness or use a ready-made shortcrust pastry sheet.

  2. Use your pastry cutters to cut out a circle shape. I always use a circle just a little larger than the holes of the muffin tin I’m using.
  3. Spray your baking tin (I use a muffin tin) with spray oil.
  4. Place the cut circles into the tin.
  5. Add 1-2 teaspoons of jam to each jam tart. We usually find 1.5 teaspoons is plenty. Don’t overfill or it will overflow in the oven and potentially ruin the finish.
  6. We sometimes top our jam tarts with different shapes, cut using pastry cutters, depending on what kind of mood my little one is in. It is a nice way to use up some scraps.
  7. Cook at gas mark 5 (190C) for about 12 minutes. Look for light browning of the pastry, although I find that the gluten-free pastry never goes as brown as pastry with dairy in.

Products I use when making these jam tarts:

If you enjoyed these jam tarts why not try one of my other gluten free recipes?

If you’ve enjoyed this post I’d love it if you could give it a pin on Pinterest for me!

Dairy and gluten free jam tarts
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