Sunday, 4 August 2013

Jam Tarts (Paleo & SCD)

Ok, these are a bit trickier than my usual recipes, but I so wanted to be able to make a jam tart with all that jam we've been experimenting with.

They are a little fiddly and it takes a while to mold the pastry into the cases.  BUT it's worth it!

Be careful with the cooking; I rotate my tray before putting it back in the oven with the filled tarts.  They can get too brown very quickly.

My apologies that the photo isn't as fancy as usual.  My final batch that tastes perfect was in the oven a bit too long and are too brown for a photo.  :(  I was a little discouraged, but thought I'd post it anyway and take a fancy photo the next time I bake these.  (One of the only drawbacks to creating recipes is having to make and taste test the same recipe so many times in a row.  Sorry, but I'm over my craving for jam tarts! LOL)

Hope you enjoy them.

Jam Tarts

Prep time: 30 mins
Cook time: 15 mins
Makes: 10 tarts


1 + ½ cups almond flour
¼ cup coconut flour
2 Tablespoons coconut oil
1 Tablespoon honey
1 egg
Jam (approx 1 cup)  See my easy recipe here.
 Cherry jam is our favourite so far. :)

  • Spray flan tins with cooking oil.
  • Preheat oven to 160 degrees Celsius (320F)
  • Mix almond and coconut flour together in a bowl.
  • Melt coconut oil and honey in the microwave. (about 30 secs)
  • Stir honey and oil into flour mixture.
  • Beat egg and mix into flour mixture.
  • Scoop heaped tablespoons of mixture into flan tins and shape using fingers.
  • Bake empty pastry cases for 5 mins.
  • Take pastry cases out of the oven and fill with jam.  (Use the chunky parts of jam, not the runny bits.) 
  • Bake again for 5-10 mins.  Be careful, they brown quickly.
  • Cool before eating.  I store mine in the fridge.

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