Method

​1 To make the pastry: put the gluten-free flour and butter into a bowl and rub together using your palms to resemble fine breadcrumbs. This can also be done in a food processor. Stir in the sugar. Beat the egg in a separate jug and gradually add this to the flour-butter mix bringing it together with your hand into a ball.

2 Flatten the pastry into a disc, cover with cling film and chill for about 30 minutes. Near the end of your chilling time, preheat the oven to 200°C/400°F/Gas mark 6.

3 Roll out the pastry on a lightly floured surface to about 3mm thickness. Cut out circles with the pastry. Each circle of pastry needs to fill the muffin holder so that the base and the sides are completely covered in pastry. Put a good teaspoon of jam for every tart you have.

4 Bake in the oven for 12 minutes, let them cool for few minutes and then place them on a cooling rack. Enjoy best fresh or allow them to fully cool before you store them in an airtight container.