Jam Tarts

Great for using up leftover pastry, these delicious sticky gluten-free jam tarts will be ready in less than 20 minutes!

Having perfected my flaky pastry recipe, I often found a little pastry leftover after making a pie. What better way to use it up than that old favourite - jam tarts? Simply stamp out the shape, pop into your bun tins, fill with jam and cook. The hardest part is letting them cool before eating them!

Gluten-Free Jam Tarts

Just like old times - traditional jam tarts!


To make at least 12, probably more:


  • Preheat oven to 190°C/170°C fan/375°F/gas mark 5.
  • Grease a 12-hole bun tin.
  • Gently roll out the pastry (adding extra flour if needed to prevent it sticking) and using pastry cutters, cut out shapes to fill your bun tins.
  • Fill each pastry case with 1 tsp jam (your choice of flavour).
  • Bake in the oven at for around 15 minutes until the jam has spread out and is bubbling.
  • Allow to cool for a few minutes in the tin, then transfer to a wire rack to cool.
  • Store in an airtight container (if they last that long).

Choose your favourite jam flavours. I am a traditionalist here - it has to be strawberry or apricot every time.

You can use sweet shortcrust pastry for these too - whatever you have to hand!

This recipe will give you a just cooked pastry case. If you prefer you can bake blind for about 5 minutes, before adding the jam, for a crunchier texture.