'Bake it well' blueberry, lemon and raspberry jam tart
The Restored Kitchen
The Restored Kitchen
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Ingredients

  • 190 for the pastry case blind bake.
  • 160 for the sponge bake.
  • 150 g butter
  • 100 g caster sugar
  • 1 free-range egg, plus 1 yolk 270g gluten-free plain flour

Instructions

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