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Gluten-Free Blackberry Brie Tartlets

Flaky buttery gluten-free pastry shells filled with melted creamy brie, blackberry jam and fresh blackberries

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

  1. 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.
  2. 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. 
  3. 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.
  4. Preheat oven to 400° F. Grease a mini muffin pan and set aside.
  5. Remove the chilled dough from the refrigerator. Place on lightly floured parchment paper. Roll pastry to ¼” thick.
  6. Using a 2.5” biscuit cutter, cut 28 circles. You must roll out the dough 2-3 times for all 28 circles. 
  7. Transfer to a mini muffin tin. 

PREPARING THE TARTS

  1. Once the pastry is added to the mini muffin pan, bake the shells for 10 minutes.
  2. Remove from the oven. Let the tart shells sit for 5 minutes.
  3. Remove the rind from the brie. Measure out 1-ounce chunks of brie and place each inside the baked tartlet shells.
  4. 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.
  5. Remove from the oven and carefully transfer tarts to a tray.
  6. Allow the cheese to cool for 5 minutes. 
  7. 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!

LEARN MORE AT REBECCATAIG.COM

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