1 bag (3-1/2 cups) Pamela’s Gluten-Free Bread Mix (no yeast packet)
4 oz Butter.
4 oz Shortening (I used Palm Shortening).
¼ cup Ice Cold Water
Jam, Jelly or Pie Filling for filling the pastries
•Cut the butter and shortening into the Pamela’s Gluten-Free Bread Mix until well incorporated. Pea sized pieces of butter and flour should remain. Use the paddle attachment on a heavy duty stand mixer and blend for about 1 minute. Pour into mixture, ¼ cup ice cold water and mix completely.
•Roll out dough between parchment paper. Cut dough into pieces about 4-½ inches tall by 7-inches wide (you will be folding this over to create a 4-½ inch tall by 3-½ inch wide tart). Roll dough to about 2/8 or 3/8-inch thick.
•Place jam in the center of the dough, use a finger with water to run around the edges so that the dough will stick together, fold over and crimp the edges with a fork.
•To make your pastry shiny, simply brush the tops with Almond Milk (but any dairy-free milk will do). You can omit this step entirely if you don’t plan on adding sugar or gluten-free sprinkles to the tops, the milk (or egg-wash) gives the toppings something to stick to.
•Sugar to taste – large crystal sugar is fun (I used India Tree’s Nature’s Colors Decorating Sugar in Frost White, if you click on each individual product link, you will be taken to their spec sheet, with all the ingredient and allergen information).
•Bake at 350° for about 20 to 25 minutes. Edges should start to brown.