Method

​1 Preheat the oven to 180°C/fan 160°C/gas mark 4 and line a couple of muffin trays with some paper cases.

2 Sieve the icing sugar and beat together with the soft butter and margarine in a large bowl until light and fluffy. Sieve in the gluten-free self-raising flour, cornflour and xanthan gum. Mix together with a wooden spoon.

3 Spoon the mixture into a large piping bag using a large star nozzle. Pipe circles of the mixture into the base of each paper case until the mixture is used up.

4 Bake in the oven for 20 minutes or until a pale golden colour. Leave to cool on a wire rack.

5 Once cool, put a small amount of jam in the centre of each tart. Dust lightly with sifted icing sugar.