Gluten-Free Jam Tart with Pastry

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 0.5 cup cold unsalted butter, cut into cubes 0.5 cup cold unsalted butter, cut into cubes
• 1 large egg yolk 1 large egg yolk
• 3-4 tbsp ice water 3-4 tbsp ice water
• 1 cup your favorite jam or preserves 1 cup your favorite jam or preserves

Instructions

1. 1

   In a large bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure these dry ingredients are thoroughly combined for an even texture.

2. 2

   Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This will create a flaky crust.

3. 3

   In a small bowl, lightly whisk the egg yolk with 3 tablespoons of ice water. Gradually add this wet mixture to the flour and butter mixture, stirring with a fork until the dough just begins to come together. Add the remaining tablespoon of ice water only if needed to form a cohesive dough; be careful not to overmix.

4. 4

   Gently gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period is essential for making the gluten-free dough easier to handle and preventing it from becoming sticky.

5. 5

   Preheat your oven to 375°F (190°C). On a lightly floured surface (using your GF flour blend), roll out the chilled dough into a circle large enough to fit your tart pan, about 9-10 inches in diameter. Carefully transfer the dough to the tart pan, pressing it gently into the bottom and up the sides. Trim any excess dough.

6. 6

   Spread your favorite jam or preserves evenly over the bottom of the tart shell. You can create decorative lattice strips from any leftover dough if desired, placing them over the jam.

7. 7

   Bake for 35-45 minutes, or until the crust is golden brown and the jam is bubbly. Allow the tart to cool completely on a wire rack before slicing and serving. This cooling process allows the jam to set and the crust to firm up.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.