Jam tarts

INGREDIENTS

MAKES 10 250g berries – strawberries, raspberries, blackberries. You choose! 90ml water (70ml + 20ml) 25g honey 150g brown rice flour 700g ground almonds 70g dates 15g chia seeds 10g milled flax seeds

DIRECTIONS

Preheat the oven to 170C (160C fan assisted/gas mark 3). Soften the dates in 70ml of warm water. While the dates are softening mix the flax seeds with 20ml water and leave aside to set. Using a pan, gently heat and stir the berries along with the chia seeds and honey until the berries have broken down. Make the pastry by mixing the flour and ground almonds together in a large mixing bowl. Use a blender to whizz the dates and water together until smooth. Add this into the flour/almonds along with the flax/water mixture. Mix it all together then use your hands to mix and knead the mixture for a few minutes until it becomes dough-like. Set aside one fifth of the pastry to make the heart tops; dust your work surface with a little flour and roll the remainder out to make the bases. Use a round pastry cutter for the bases. Place the bases into a greased 12 hole cupcake tray and add 1 heaped tsp of your jammy mix into each base until it is all used up. Roll the remaining pastry out and cut out 12 little heart shapes. Pop one on each tart and bake for 15-20 minutes until the pastry starts to turn golden.