INGREDIENTS
- 8 tablespoons butter, chilled and chopped into cubes, then placed in the freezer for 15 minutes before use
- 1 1/4 cup (170 grams) gluten-free flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 cup (60 grams) sour cream
- 3 tablespoons cold water
- 8 oz brie, rind removed
- 1/3 cup blackberry jam
- 28 blackberries, fresh
- fresh thyme to garnish
PREPARING THE PASTRY
- Add the butter straight from the freezer, gluten-free flour, baking powder, and salt to a large food processor. Pulse for around 10-15 seconds, or until the butter chunks form into pea-sized pieces throughout the flour.
- Add sour cream and 3 tablespoons of ice-cold water to the food processor. Pulse for 8 seconds until the pastry becomes small coarse crumbles. (The pastry crumbles will be slightly dry, do not be tempted to add more water.) Pinch a piece of dough between your fingers, and if it sticks together, it’s done.
- Transfer the dough to a clean work surface, and with clean, floured hands, gather the dough together, forming the pastry into a ball. This will take a few minutes to form. Do not knead the dough. Flatten the dough into a disc and cover it with plastic wrap. Refrigerate for 30 minutes.
- Preheat oven to 400° F. Grease a mini muffin pan and set aside.
- Remove the chilled dough from the refrigerator. Place on lightly floured parchment paper. Roll pastry to ¼” thick.
- Using a 2.5” biscuit cutter, cut 28 circles. You must roll out the dough 2-3 times for all 28 circles.
- Transfer to a mini muffin tin.
PREPARING THE TARTS
- Once the pastry is added to the mini muffin pan, bake the shells for 10 minutes.
- Remove from the oven. Let the tart shells sit for 5 minutes.
- Remove the rind from the brie. Measure out 1-ounce chunks of brie and place each inside the baked tartlet shells.
- Once shells are filled, place the mini muffin pan back in the oven and bake for 5-7 minutes, or until the cheese is fully melted.
- Remove from the oven and carefully transfer tarts to a tray.
- Allow the cheese to cool for 5 minutes.
- Once the tarts have cooled, finish them with half a teaspoon of blackberry jam on top of the brie, and garnish with a fresh blackberry.
Rebecca Taig
Gluten-free goodness
Meet the Author
My name is Rebecca Taig, and I’m the recipe creator, photographer, and entertaining expert behind RebeccaTaig.com.
RebeccaTaig.com is an online destination for gluten-free recipes, hosting inspiration, and seasonal decor. Making memories and building traditions are important, therefore, we prioritize making easy-approachable gluten-free food while teaching you how to entertain to elevate your guests' experiences. Our recipes consist of using wholesome ingredients because health and quality are essential. Gluten-free or not, you are going to love these recipes!
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