Gluten Free Berry Tarts

I have a lovely recipe today for these adorable gluten-free and vegan Berry Tarts. These are quite easy to make and make a lovely little dessert. I hope you enjoy these soon.

Oh I just love some fresh fruit tarts come summertime… There’s something about the sweetness of the whole experience of the fresh fruit baked inside the crispy tender pastry shell. It’s especially a lovely treat when it’s made from scratch from lovely pure ingredients… at first bite, it’s light and fluffy with the perfect amount of natural sweetness.

All-natural, all perfect. I have a feeling you will love these Berry Tarts made easily from scratch, free of gluten, wheat, egg and dairy. 

 

Making a gluten-free pastry dough from scratch is easier than you think. I have never been much of a baker, but watching my mom bake from scratch for years surely helped.  I would think that’s how you learn from the best.  

WILD BLUEBERRY TARTS

gluten-free, wheat-free, dairy-free, egg-free, soy & nut free

makes 24 tarts

Pastry Ingredients :

1/2 cup butter or vegan buttery spread, cold (+ 2 tablespoons extra)
1/2 cup vegan shortening), cold
2 1/3 cups gluten-free all purpose flour (or organic wheat flour)
1/3 organic raw cane sugar, fine textured
3/4 teaspoon fine sea salt
3/4 cup ice cold water

Filling Ingredients :

4-6 cups of berries (mixed)
(I used 1 pint of wild blueberries, diced small, about 2 cups of wild blueberries and about a cup of pitted cherries)
3 tablespoons of pure strawberry jam

To make the dough:

Sift the flour into a large bowl. 
Add in the cold shortening and butter or vegan butter and cut through the flour with a pastry cutter or knife many times until crumbs form. 
(You can also pulse these ingredients in a food processor for a faster method.) 
Once crumbles form, create a well and slowly pour in ice-cold water, just a little at a time. 
Continue folding and cutting and adding more ice cold water a few tablespoons at a time until a dough forms. 
Keep dusting the work surface as well as your hands with some extra flour so the dough doesn’t stick. 
Do not overmix as little areas of fat from the shortening/butter are necessary to achieve a lightness in the pastry. 
Overworking it may result in a tougher dough. 
Form into 4 equal sized balls and cover with plastic wrap and refrigerate for 1 hour to harden. (Dividing into smaller balls makes the dough more evenly cold). (SEE PHOTOS)
For best results, keep the dough cold when working with it.

Preheat oven to 400F while the dough is still in the refrigerator.

For the filling, chop the fruit into small chunks (if large) and place into a medium-sized bowl and mix in strawberry jam.

Remove the dough from the fridge. Cut in half and grease and flour the tart shells (or mini cupcake pan) so the dough does not stick to the sides, and press about a tablespoon of the pastry dough into each tart shell. 

Fill the tart shells and place in the oven to bake for about 25-35 minutes, or until edges are golden. 

 

I hope you will enjoy these little gluten-free and vegan tarts as much as we did. It just can’t be summer without a wonderful little treat like this. I hope you try this recipe soon.