A cup of coffee with a gluten-free jam tart resting on a saucer. At the back a plate contains three more jam tarts.
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Gluten-Free Jam Tarts

Recipe by Cara Boatswain | Photography by Brandee Meier
Prep Time 15 minutes
Cook Time 20 minutes
Course Baked Goods
Cuisine British
Servings 18 people


  • 60 g dairy-free-margarine
  • 90 g caster sugar
  • 1 egg
  • 1 cup gluten-free self-raising flour
  • cup gluten-free plain flour plus extra for rolling
  • 1 teaspoon vanilla extract
  • ½ cup strawberry or raspberry jam


  • Preheat oven to 180°C and grease 2 x 12-hole muffin trays.
  • Place margarine and sugar in a mixing bowl and beat with an electric mixer until light and creamy.
  • Add remaining biscuit ingredients and beat until combined,then use your hands to work into a dough. Form a ball and cover with plastic wrap. Refrigerate for 30 minutes.
  • Coat your work station with gluten-free flour and place dough on top. Cover with a sheet of baking paper and using a rolling pin, roll dough until 3mm thick. Use an 6-8mm cookie cutter to cut dough into 18 rounds. Carefully place each dough round into the base of a muffin hole and use a fluted pastry-cutter to even out edges. Bake in oven for5 minutes.
  • Remove par-baked biscuit shells from the oven. Fill each shell with a tablespoon of jam and return to the oven for 15 minutes or until biscuit shell is golden. Remove from oven, cool in tray for 5 minutes before transferring to a wire rack until cool.
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