Wheat Free Rainbow Tarts

Wheat Free Rainbow Tarts

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Servings: 18 tarts
Calories: 90


  • 7 oz WF flour
  • 2 oz sifted icing confectioners' sugar
  • A pinch of salt
  • 3 1/2 oz Dairy free margarine
  • 1 large free-range egg

for the filling

  • About a teaspoon of different coloured jam jelly, for best effect, for example, raspberry, apricot, gooseberry, blackberry


  • 3 x 6-hole non-stick bun trays, each lined with a circle of baking parchment (wax paper)
  • Preheat the oven to 180°C (350°F) gas 4
  • Make the pastry by mixing all the ingredients together in a food processor briefly but just enough to gather the dough into a ball.
  • Roll out the pastry on a floured board, cut into large enough circles to fit your bun trays and press a pastry circle into each hole.
  • Choose a variety of jam (jelly) and place a spoonful of the selected jam (jelly) into the centre of each tart.
  • Bake the jam (jelly) tarts for 20 minutes or until the pastry is golden.
  • Cool the tarts in the trays and then ease them out and onto a wire rack.
  • Store in an airtight container until needed.
Calories: 90 kcal
Carbohydrates: 11 g
Protein: 1 g
Fat: 4g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 9 mg
Sodium: 45 mg
Potassium: 18 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 224 IU
Vitamin C: 1 mg
Calcium: 3 mg
Iron: 1 mg
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