12-hole tart tray, round pastry cutter or cup and 2 x mixing bowls

100g FREEE Plain White Flour
1 tsp icing sugar
¼ tsp FREEE Xanthan Gum
50g butter, softened
1 egg
1-2 tsp water
4 tbsp jam
butter, for tray
flour, for dusting

190°C, Fan 170°C, 375°F, Gas 5

1. Pre-heat the oven. 
2. Rub some butter around the inside of a 12-hole tart tray.
3. Put the flour, icing sugar and xanthan gum into a bowl, stir to combine then sieve this into a mixing bowl.
4. Cut the butter into small cubes and add them to the bowl.
5. Using a fork or pastry blender work them together until the mixture resembles fine breadcrumbs.
6. Add the egg and start to bring together a pastry dough. Add a teaspoon or two of water if needed to make a slightly sticky dough.
7. Cover and leave the dough to rest for 15 minutes.
8. Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
9. Roll out the dough to a 3mm/ ¼ inch thickness.
10. Using a round pastry cutter or cup slightly larger than the tart holes to cut out pastry circles.
11. Transfer the dough circles to the prepared tart tray.
12. Put a teaspoon of jam into each tart, taking care not to overfill them or the jam will over flow during cooking.
13. Bake for 20-25 minutes.