Gluten Free Pastry Tarts
200g GF Plain flour
80g Butter/Vegan Butter/Coconut oil
2 Tbsp honey/coconut sugar
Add flour and butter to a bowl and rub together with your fingertips until it resembles breadcrumbs
Mix the honey into the water and add it in gradually until it forms a firm dough
Cover with cling film and leave in the fridge for 20mins. Pastry needs to be left in a cool place for at least 15 minutes to allow the fat to resolidify after handling, making the pastry easier to work with and ensuring that it will hold its shape during cooking.
Flour your work surface and roll the dough into about 4-5mm. Use a round cutter to cut out about 10 circles, you can use any shape for the tops.
Place the circles into a bun tin/tart tin and add some jam and place the lids on top
Bake for about 20 minutes at 180°C until light golden brown