Alternative Jam Tart Treats
These delicious and tasty alternative jam tarts are an essential after-school treat (a big hit in our house!) or a great way to curb a sweet craving in the grown-ups.
The traditional white pastry flour is replaced with buckwheat flour here – a very versatile flour that has a lovely nutty flavour. It is high in protein and fibre as well as containing many essential vitamins and minerals. A quick fact – buckwheat is a fruit seed that is related to rhubarb and is a fantastic substitute for grains for folks who are sensitive to wheat or other grains. Of course, it is gluten-free too.
I'm such a fan of buckwheat flour, that I now use it regularly as an alternative to gluten-free flour or spelt flour for biscuits and muffins because it is so nutrient dense. In this recipe, the sweetness is just obtained by the jam – in which case I would highly recommend a 100% fruit variety that contains no added sugar.
- 1 cup (115g/4oz) buckwheat flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 2 tsp walnut oil
- ¼ cup (60g/2oz) butter or dairy-free alternative
- 4 tbsp water
- 100% fruit jam
- Preheat the oven to 180c/350f/Gas Mark 4.
- For the pastry, mix the flour and baking powder together in a large bowl. Add the rest of the ingredients (not the jam) to form a dough – you may need to add more water. Wrap in cling film for ½ hour.
- Remove the cling film and roll out the dough very thinly - dust over some flour to stop it sticking.
- Cut out about 4 at a time with a cutter.
- Lightly oil a jam tart baking tray and place a pastry shape into each of the moulds then add 1-2 teaspoons of the jam.
- Bake for about 15 minutes to prevent the jam from spilling over too much.
- Allow to cool and enjoy!
mouth-watering to share?