Gluten-Free Mini Blueberry Tarts
These gluten-free mini blueberry tarts are made with a sugar cookie crust and fresh blueberry filling. Perfect for summer gatherings. Gluten-free, dairy-free, and vegan.
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Ingredients
Cookie Crust:
- ½ cup dairy-free butter - softened
- ½ cup granulated sugar
- 1 tablespoon unsweetened almond milk - or soy milk
- ½ teaspoon vanilla extract
- ½ teaspoon salt
- 1 ¼ cups gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum
Blueberry Filling:
- 2 cups fresh blueberries
- ¼ cup granulated sugar
- 1 teaspoon lemon zest - from 1 lemon
- 1 tablespoon lemon juice - from 1/2 lemon
- 1 tablespoon cornstarch
- ¼ teaspoon ground cinnamon
- pinch of salt
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Instructions
Make the Cookie Dough:
- In a mixing bowl, cream together softened ½ cup dairy-free butter and ½ cup granulated sugar for 3-4 minutes until light and fluffy.
- Add 1 tablespoon unsweetened almond milk, ½ teaspoon vanilla extract, and ½ teaspoon salt. Mix to combine.
- Add 1 ¼ cups gluten-free flour blend about 1/2 cup at a time, mixing between additions, until flour is fully incorporated.
- Scoop cookie dough onto a piece of parchment paper and pat flat to about 1 inch thick. Freeze for 30 minutes.
Make the Blueberry Filling
- While cookie dough chills, add 2 cups fresh blueberries, ¼ cup granulated sugar, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 tablespoon cornstarch, ¼ teaspoon ground cinnamon, and pinch of salt to a bowl. Stir to combine and set aside.
Assemble and Bake the Tarts:
- Preheat oven to 350°F. Generously grease a mini muffin tin with cooking spray.
- Press about 1 tablespoon of chilled cookie dough into each well of mini muffin tin. Press dough up sides of well and make sure there are no thin spots.
- Spoon some blueberry filling into each tart shell, being sure not to overfill.
- Bake at 350°F for 22-26 minutes until edges of cookie shell are golden brown.
- Cool in pan for 5 minutes to let filling set. Use a butter knife to gently remove tarts from pan. Cool completely before serving.
Notes
- Greasing the Pan: Grease mini muffin tin wells generously with cooking spray. Tarts stick easily if pan isn't well-greased.
- Gluten-Free Note: This recipe was tested with Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag). I cannot verify other brands of gluten-free flour work in this recipe as I have not tested them.
- Substitutions: Use regular butter and cow's milk if not dairy-free. Use tapioca starch if corn allergy.
Nutrition
Calories: 114kcal | Carbohydrates: 17g | Fat: 5g | Sodium: 104mg | Potassium: 12mg | Fiber: 1g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 2.1mg | Calcium: 8mg | Iron: 0.3mg
