Christmas tarts (gluten-free)

Ingredients:

1.5 dl Mummon potato flakes
1.5 dl water
2 tsp psyllium
200 g soft butter
4 dl gluten-free flour
1 tsp xanthan gum
1 tsp baking powder

For rolling out on the second day:
100 g butter

Filling:
Plum jam.

Preparation:

Mix cold water into the potato flakes and psyllium. Let it absorb.
Add the butter and the other ingredients.
Work into a smooth dough. Let the dough firm up in the refrigerator for a few hours or until the next day.
Soften the cold dough on a baking surface and roll the dough into a rectangular sheet.
Shave thin shavings of hard butter with a cheese slicer and cover half of the dough sheet with the butter slices.
Fold the other half of the dough sheet over the butter slices.
Roll to the original size.
Fold in two and chill, covered, for about half an hour.
Repeat the rolling and folding a few times, chilling in between.
Finally roll the dough into a sheet about 0.5 cm thick. Shape the tarts and add the tart filling.

Brush and bake the tarts at 225 degrees for about 10-15 minutes.