Raspberry Jam Tart
Makes 1 medium sized tart
You will need:
30g brown rice flour
20g cornmeal powder (you can put polenta in the food processor for this)
1 tsp baking powder
1/2 tsp xanthan gum
100g of cold white potato, mashed until smooth
80g vegan 'butter' such as Trex vegetable oil spread (it needs to be a solid fat for making pastry)
1/3 cup gelatine free natural raspberry jam
1/2 cup frozen raspberries
Preheat your oven to 180C. Flour your bench top and rolling pin well and gently roll out the pastry out so it is flat but still quite thick. Don't worry about making it neat or the exact size of the tin, as you can press the pastry into the tart tin to make it fit perfectly and have a nice crust. Using your fingers, ensure the pastry fits the tin perfectly and form a crust by pulling the pastry up the sides of the tin with your fingers.
Place the raspberry jam and frozen raspberries in a small saucepan and bring to the boil, then simmer until it makes a thick raspberry sauce. Allow to cool slightly, then pour into the tart base and spread over evenly. Bake for approximately 20-30 minutes, turning midway through cooking to ensure it browns evenly.