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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


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


  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.