Gluten-Free Raspberry Breakfast Tart

1. Pre-heat the oven to 180C/350F/Gas Mark 4.

2. Mix all of the ingredients into a bowl with a spoon then use your hands to clump the mixture up into a ball.

3. Dust the kitchen surface with flour and roll out the ball into a flat circle.

4. Grease a shallow pastry tin with butter or oil and lay the circle in it, pressing down the sides to fit; don't worry if it's a bit patchwork as it will blend together once cooked.

5. Cut off the excess pastry around the top of the tin and oven bake for 12 minutes or until golden and slightly hard when pressed with your finger.

6. Add your filling such as fruit and cream.

Tips

1. My recipe is for a small tartlet. If you want a large tart, just double or triple the ingredients and cook for a little longer in the oven.

2. It won't rise or expand when cooked.

3. Make sure the baking dish is well greased so it doesn’t stick.

4. My recipe works best as an open tart filled with fresh cream, custard or fruit that doesn't require additional cooking.