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Gluten & Wheat Free Jam & Coconut Tart
By Deli Delights

Ingredients
Pastry 
 
200g gluten & wheat free flour
25g caster sugar
100g butter 
1 egg
 
Filling
 
1/2 jar raspberry jam
200g dessicated coconut
1 egg
25ks gluten & wheat free flour
100g butter, melted
 
Method
  1. Rub butter into flour with sugar, mix in egg until combined, add little water if needed and chill pastry for 15min.
  2. Then roll out between cling film as thinly as you need to line the tin, blind bake for 10 min.
  3. Spread jam on the bottom of the pastry case.
  4. Beat melted butter and sugar until smooth.
  5. Add the flour, egg & coconut, mix until combined.
  6. Add mixture on top of the jam spread evenly and bake 170C for 25 - 35 min or until set and golden brown.
 

 
 
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