Jammy Tarts

Ingredients:

75g (3oz) margarine (use straight from fridge)

125g (5oz) banana

75g (3oz) brown rice flour

100g (4oz) potato flour

75g (3oz) cooked mashed potato, cold

1 tsp lemon juice

salt

How to Make:

To make the pastry, mash the banana with lemon juice. Sift flours and salt into a bowl. Rub in the mashed potato then the margarine, add mashed banana and mix to a soft dough. Wrap with cling film and chill for 30 minutes. Pastry made in a food processor is easier to roll out.

To make the tarts, pre-heat the oven to 220 C/425 F/Gas 7. Grease a bun tin. Roll out pastry between floured sheets of cling film to 3mm thickness. Cut into rounds using a 7cm cutter. Line the bun tin. Re-roll remaining pastry and use a fun cookie cutter to cut decorative tops. Place a teaspoon of low sugar jam into each pastry case top with the pastry shape. Bake in a hot oven for 15 minutes or until a light golden colour. Remove from oven and cool.