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  • Welcome to the Food for All series. I'm Pippa, author of the Intolerant Gourmet, a cookbook

  • full of gluten, dairy, egg, soy, and yeast free recipes, and packed full of delicious

  • food. In this episode, I'm going to show you how to make jam tarts and the elusive gluten

  • free shortcrust pastry.

  • [Music]

  • So, first, I'm going to show you how to make really good gluten free and dairy free shortcrust

  • pastry. People who go gluten free often find it really difficult to make pastry, and that's

  • because without the gluten in the flour, there's nothing for the pastry to bind properly with

  • and you'll find that it's crumbly or too hard. This pastry, I promise, is foolproof, and

  • really easy to make. So, into the base of the food processor we put gluten free plain

  • flower. This is a mix of rice, cassava, and potato flour that you can buy premixed. So,

  • we put that in, and then to that, we add a little thing call xanthan gum. Now, xanthan

  • gum is a corn derivative, and what is does is it helps everything bind together. It gives

  • gluten free products their crumb and it helps gluten free pastry roll. So, it's really pretty

  • important. This is going to be a sweet shortcrust pastry. We put two tablespoons of caster sugar.

  • And then in this bowl, I have a combination of dairy free margarine. I'm using a sunflower

  • margarine because I think it's the best one. You want to try and get non hydrogenated and

  • trans fat free, which is pretty easy these days, so keep an eye out for it.

  • And I'm also putting in something called Trex, which is just vegetable shortening, and it's

  • the combination of these two things that will give that really nice quality short texture

  • to the pastry, and it's really important. So, we just cut it in, even though we're going

  • to pulse it. You don't want to put it in in big blobs. You want to put it in bit by bit.

  • And if you were doing this by hand, you'd whisk together the flour and the xanthan gum

  • and the sugar in a large mixing bowl, and then you'd cut in the fats like I'm doing

  • now, and then you'd use a pallet knife to cut the fats into the flour until you had

  • a bread crumb like consistency. For a full list of ingredients, just check the description

  • box. I'm going to put the lid on this and I'm going to pulse it until you have a fine,

  • bread crumb-like consistency.

  • So you'll see that A, it's turned quite golden, which is the sunflower margarine, but also

  • that you have a fine bread crumb and it's just starting to pull together, which is pretty

  • important. There's a bit of extra fat there, so we'll just give it another quick pulse

  • to make sure that everything's combined. And then all we do is we've got ice cold water.

  • This is the one thing that is really similar to normal shortcrust pastry making, in that

  • you want to make sure that your fats and that the water are nice and cold. So, I'm going

  • to start by putting two tablespoons. Okay, so I'm going to pulse it. All right. So, our

  • dough has started to pull together. We can scoop it out with our hands and then we'll

  • place it into this mixing bowl.

  • So, I've transferred the gluten-free pastry into a bowl, and literally, you just want

  • knead it very lightly. Knead is probably too strong a word. You just want to move it around

  • and use your hands to shape it until you feel that it's got some elasticity, and this is

  • what the xanthan gum does. So, the more you use your hands on it, the more the xanthan

  • gum relaxes. So, I've shaped it into a ball, I've got two layers of cling film. Because

  • shortcrust pastry and dairy free pastry has a slightly different consistency, it can get

  • a little a tacky. so if you roll it out between cling film or even grease proof paper, it

  • will really make all the difference I recommend you do it. So, we shape it into a ball, flatten

  • it slightly with our hands, and then drape over the top layer of cling film. And then

  • get your rolling pin and very simply roll it into a large circle, whatever size you

  • need. You want it to be around four millimeters thick. I know that sounds quite specific,

  • but any more and it's a bit too thick, and any thinner and you risk it cracking. So just

  • try and get under half a centimeter, but definitely no thinner than three millimeters, say. So,

  • finish rolling out your pastry, and then peel off the top layer of cling film and start

  • cutting out your tart shapes. And use just a flat nosed, snub nosed knife to help lift

  • it away from the cling film, peel it away, and then fit it into your tart case, And then

  • continue this, using your cutter, and ball up and reroll any leftover pastry, and carry

  • on until you've used up all of the pastry you've made, as many tarts as you can.

  • So, we'll fit our last bit of pastry into the tart tin, just pushing the edges down

  • carefully as you go, and filling any cracks or gaps that might have appeared with any

  • excess pastry. And then you're ready to fill the tart bases with jam. So, I'm using strawberry.

  • You can use a mixture. You can use any flavor you like. So, we'll fill the tarts with a

  • heaped teaspoon. I mean, this is all dependent on how big your pastry cases are.

  • And for more recipes like this, hit the subscribe button.

  • And so, these are now ready to go into the oven at 180 degrees for around 15 minutes,

  • but keep an eye on them.

  • Now that our jam tarts are out of the oven, we're going to add another little spoonful

  • of jam to the hot jam that's already in the tarts and just stir them together gently.

  • And then we'll let them cool and set, and this will add an extra jammy layer, which

  • is what you really want in a jam tart.

  • Once you've added the extra jam, just leave the tarts to cool for a couple of minutes

  • in their tin, and then transfer to a wire rack and leave to cool completely before serving.

  • I've got lots more gluten, dairy, and egg free treats on offer, so if you want to see

  • my chocolate brownies, then give me a thumbs up.

  • So, here are my jam tarts, cooled and ready to eat. I'm going to go and enjoy one with

  • a nice cup of tea. I hope you've enjoyed the recipes, and join me again for the next episodes

  • of my Food for All series.

  • [Music]

Welcome to the Food for All series. I'm Pippa, author of the Intolerant Gourmet, a cookbook

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How To Make Gluten Free Jam Tarts: Food For All S01E1/8

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    Elma Chang posted on 2014/04/05
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