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Making Gluten Free Jam Tarts is such a fun baking project – perfect for using gluten free pastry leftovers or baking with kids. This recipe is quick, easy and 100% coeliac-safe.
Making jam tarts always bring childhood nostalgia – we always used the offcuts from pies and quiches to make them.
And my gluten free shortcrust pastry is so buttery, delicious and easy to work with it would be a shame to waste those cut-offs!
Instead, scrunch them up, re-roll them and create these easy gluten free jam tarts instead.
You can use any kind of jam in this recipe to make strawberry, apricot, raspberry, blueberry, or whatever kind of jam tart you desire.
Ingredients
This recipe only uses a few very simple ingredients. There’s a printable recipe card below but for these jam tarts you will need:
- Gluten Free Pastry – I always use my gluten free shortcrust pastry recipe for this as it’s completely foolproof! You just need gluten free flour, xanthan gum, butter, eggs and water to make it and it comes together really quickly.
- Jam – Any jam will work in this recipe. I used a combination of raspberry and apricot this time round. You could also use lime curd and make all three to give you traffic light-themed jam tarts!
- Extra Gluten Free Flour – You’ll need a little extra gluten free flour for dusting your work surface.
How to make gluten free pastry
Making gluten free pastry at home is very simple and a lot cheaper than buying pre-bought stuff, which can also be hard to find!
You’ll need to follow my gluten free shortcrust pastry recipe, which uses the following ingredients:
- Gluten free plain flour
- Unsalted butter
- Xanthan gum
- Caster sugar (optional for a sweeter pastry)
- Egg
- Water
And that’s it – super simple! First of all you’ll combine the flour, xanthan gum and butter using your hands, then mix in the egg and water to form a dough.
You can also make the pastry in a food processor if you find this easier. I just hate creating any extra washing up!
Once made, it’s important to chill the gluten free pastry before rolling it out to ensure you get the best flaky, buttery taste and texture.
How to make gluten free jam tarts
Once you’ve made your gluten free pastry, making the jam tarts themselves is super easy.
Roll out your pastry on a floured work surface to around 3-4mm thick.
The pastry should be fairly pliable but if you find this tricky you can roll it between two sheets of clingfilm or baking paper.
Next use a round cutter to cut out circle shapes, placing each one in the well of a 12-hole muffin tin.
You can scrunch up the offcuts and re-roll them as many times as needed. If the pastry becomes too dry simple wet your hands and squishy the pastry a little to moisten it.
Fill the pastry discs with jam and bake until bubbling for delicious gluten free jam tarts. Just make sure you let them cool before eating – the jam will be very hot!
Frequently Asked Questions
Before you get stuck into making my gluten free jam tarts, here are the answers to some of the questions I get asked a lot…
Jam tarts are made with pastry so are not usually gluten free. However, they’re easy to make using my gluten free pastry recipe, making them 100% gluten free and coeliac-safe!
Generally jam is gluten free – it is made from fruit and sugar. I would always recommend double checking the ingredients list and look for ‘may contain’ warnings just to be sure when buying new products. That being said, I’ve never come across a jam which contains gluten before.
I use butter in my pastry recipe – to make it dairy free you would need to replace this with a vegan substitute. I’d go for a harder vegan butter replacement rather than a soft margarine. This will make these gluten free dairy free jam tarts.
The key to this is trying not to over-fill them. You never need as much jam as you think! A teaspoon might not look like a lot but as the jam heats up and starts bubbling it will spread and fill the pastry case. If you fill the jam tarts to the top before baking they will spill over – so I recommend filling them around half-full. That being said, a bit of jam-splosion adds character, I think!
These jam tarts will keep in an air-tight container for 3-5 days. I recommend eating them sooner rather than later as the jam can soften the pastry over time.
Yes you can! I recommend freezing the tarts on a baking tray and then transferring to a tub, separated by baking paper. This will stop them sticking together and means you can defrost them as needed. Defrost at room temperature before eating.
This jam tart recipe is so easy to adapt to use either a full batch of shortcrust pastry or any offcuts you have from making other gluten free pastry treats.
Once you’ve tried these I recommend testing out some of my other recipes too, like my gluten free pop tarts or even gluten free mince pies.
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Gluten Free Jam Tarts
These gluten free jam tarts are the perfect way to use up any offcuts of shortcrust pastry and SO easy to make! A great baking activity for gluten free kids or just for those who love a simple treat.
Ingredients
- Half a batch of my gluten free shortcrust pastry
- 1 x jar of jam
- Extra GF flour for dusting
Instructions
- Make the pastry following my gluten free shortcrust recipe here and then chill for at least an hour.
- Preheat the oven to 200C / Fan 180C / Gas Mark 6. Liberally dust the worktop with gluten free flour. Remove the pastry from the fridge, place on the worktop and knead well until it is pliable.
- Roll the pastry out to around 3-4mm thick. Using a round cutter just slightly larger than the holes in your cupcake tin, cut as many circles from the dough as possible.
- Gently press the pastry discs into the wells of the tin. Scrunch any offcuts together, re-roll, and continue until you have used up all of the pastry.
- Prick each pastry case with a fork then add 1-2 tsp of jam. Be careful not to overfill them!
- Bake in the oven for 15-20 minutes until the jam is bubbling and the pastry is golden. Remove from the oven and cool until the jam has set before eating.
Notes
These gluten free jam tarts will keep for a few days in a sealed container. You can also freeze any you don't eat right away.
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