Jam, jammy tarts.
This is seriously the simplest of a tart filling for all you are going to use is jam. Whatever jam you have in the fridge will work.
I used raspberry and cherry jam in mine. I also left some tart shells empty and filled some with lemon curd.
These are also grain-free tarts using only cassava flour as the dry ingredient.
This recipe makes 12 regular tarts.
I previously shared a recipe for grain-free lemon lavender poppyseed loaf and will be sharing the recipes for mini cupcakes, chocolate whoopie pies, vanilla cake, biscuit cookies and buttermilk biscuits also.
Recipe: Grain Free Jam Tarts
- 1/2 cup cold butter (I like to use Becel soft sticks)
- 3 Tbsp white sugar
- 1 3/4 cup cassava flour
- 1 large egg
Jam for filling (1 Tbsp jam/tart)
- In a large stand mixer add the cassava flour. Turn mixer to low and add bits of the cold butter until mixture is crumbly.
- Add the sugar and the egg and continue mixing on low speed.
- Alternately add 1 Tbsp of cold water(total of 5-6 Tbsp) at a time while on low speed until it forms a dough.
- Place dough in a small bowl and place in the refrigerator for an hour.
Directions for Tarts:
- Preheat oven to 375 degrees.
- Have a 12 hole tart pan ready.
- Place a piece of parchment paper on the counter the size of a cookie sheet.
- Sprinkle cassava flour over the parchment.
- Place 1/2 the cooled dough and gently roll out until 1/4 inch thick.
- Use a circle cutter slightly larger then the holes in the tart pan and cut out dough.
- Carefully pick up the dough cut-outs and place into tart holes.
- Gently press pastry into holes and use a fork to make a scalloped edge.
- Fill each pastry with about 1 Tbsp jam.
- Bake in oven for 8-10 minutes.
- Remove and cool.