Ingredients:

  • 2 ¼ cups Gluten-Free 1:1 All-Purpose Flour Blend (with or without xanthan gum)
  • 2 Tbsp Granulated Sugar
  • 1 tsp Fine Sea Salt
  • 1 cup Unsalted Butter, very cold, diced
  • 5–7 Tbsp Ice Water
  • 1 tsp Xanthan Gum (if GF blend lacks it)
  • ½ cup High-Quality Raspberry Jam/Preserve
  • 1 tsp Lemon Juice
  • 1 tsp Cornstarch (Maize Starch)
  • 1 Large Egg (for wash, whisked with 1 tsp water)
  • 1 cup Icing (Confectioners') Sugar, sifted
  • 2–3 Tbsp Milk (or Water)
  • ½ tsp Vanilla Extract
  • Sprinkles (Optional)

Instructions:

  1. Combine Dry Ingredients: Whisk or pulse the GF flour blend, sugar, salt, and xanthan gum (if using) in a large bowl or food processor until well combined.
  2. Cut in the Butter: Add the cold, diced butter to the dry ingredients. Pulse or use your fingertips to cut the butter until the mixture resembles coarse breadcrumbs with some pea-sized chunks remaining. Do not overmix.
  3. Add Liquid: Gradually add the ice water, 1 tablespoon at a time, pulsing until the dough just starts to clump together. The dough should be moist enough to hold together when squeezed, but not sticky.
  4. Form and Chill: Turn the dough out onto a piece of cling film, lightly knead it twice to bring it together, form it into a flat disc, wrap tightly, and chill in the refrigerator for a minimum of 45 minutes.
  5. Prepare Filling: In a small bowl, stir the raspberry jam, lemon juice, and cornstarch until the cornstarch is completely dissolved. Set aside.
  6. Roll the Dough: Divide the chilled dough in half. Working on a lightly floured surface (ideally between two sheets of parchment paper), roll the dough to a thickness of about ⅛ inch (3 mm).
  7. Cut the Tarts: Cut the rolled dough into 12 identical rectangles (approximately 3x4 inches or 7.5x10 cm). Place 6 rectangles on a parchment-lined baking sheet—these will be the bases.
  8. Fill the Bases: Brush the edges of the 6 base rectangles with the prepared egg wash. Spoon about 1 ½ tablespoons of the jam filling into the center of each base, leaving a clear ½-inch border around the perimeter.
  9. Seal the Tarts: Place the remaining 6 rectangles on top. Gently press down around the edges to seal, ensuring no air pockets remain. Use a fork or pastry crimper to firmly seal the edges all the way around.
  10. Vent and Chill (Again): Use a skewer or fork to prick 3–4 small holes into the top of each tart (to allow steam to escape). Return the assembled tarts to the refrigerator for 10 minutes while the oven preheats.
  11. Bake: Preheat oven to 375°F (190°C). Brush the top surface of the tarts with the remaining egg wash. Bake for 18–20 minutes, or until the pastry is puffed and a light golden brown.
  12. Cool: Transfer the tarts to a wire rack and allow them to cool completely before glazing.
  13. Mix Glaze: Whisk together the sifted icing sugar, vanilla extract, and milk/water until smooth. The consistency should be thick enough to coat the back of a spoon, but still pourable.
  14. Finish: Drizzle or spread the glaze evenly over the cooled tarts. Add sprinkles immediately, if desired. Allow the glaze to set for 10–15 minutes before serving.