This recipe uses a lovely sweet almond pastry that is super simple to make and tastes great. You might also like to use it as a base for some other occasions where a vegan or dairy-free, egg-free or gluten-free pastry base is needed (and hey, given that it's Christmas, maybe some home made mince pies!)
12tbsp raspberry jam (or other jam of your choice)
50g dairy-free sunflower margarine
75g ground almonds
25g rice flour
vegetable oil for oiling the tin
Oven at 160C. Mix all the ingredients together (except for the jam) and knead to form a pastry. Don't worry if it seems a bit sticky. Divide the pastry into 12 equal sized portions.
Oil a fairy cake/tart tin. Using your thumb, press a portion of pastry into each hole in the tin. Add one tablespoonful of jam to each tart and then bake for 25-30 minutes until the pastry is slightly browned. Allow to cool before extracting each tart using a palette knife.