This is an easy recipe to put together. I find it handy to make pastry in large amounts, then divide it into 450g (1lb) balls and pop into the freezer in plastic bags, until needed. The pastry freezes really well and will thaw out overnight. The recipe here is for a tray bake, but, alternatively, you can grease eight individual loose-bottomed tartlet tins to make individual tarts (as shown in the photo). If you don’t fancy making the pastry, try our pastry mix instead.
Gluten-free bakewell tarts