Description
When you have fresh, juicy berries, you should try making my gluten-free Berry Tart. It’s easier than making a pie and just as delicious!
Ingredients
Scale
For the filling:
- 4 cups fresh mixed berries
- 10 ounces all-fruit jam
For the crust:
- ½ stick butter
- 3 cups gluten-free all-purpose flour
- 2 eggs
- 2 tablespoons maple syrup
Instructions
- Mix together berries and jam. Cover and refrigerate.
- Cut the butter into the flour with a pastry blender or food processor.
- Add eggs and maple syrup to flour mixture and combine.
- Wrap in plastic and refrigerate for at least an hour or overnight.
- Preheat oven to 425 F.
- Press dough into a parchment-lined tart pan and bake for 20 minutes or until crust is done and lightly brown around the edges.
- Allow the pie crust to cool to room temperature. Pour berries into tart crust and serve with coconut whipped cream.
Notes
- This recipe allows you to decide which type of berries you want to include in the mix. I usually opt for a combination of blackberries, blueberries, raspberries and strawberries, but you can customized to your preferred taste.
- If you don’t have gluten-free flour on hand, you can use regular all-purpose flour if gluten isn’t a concern for you.
- The whipped cream topping is optional.
- Prep Time: 70 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 333
- Sugar: 16.5g
- Sodium: 45mg
- Fat: 10.5g
- Saturated Fat: 4.7g
- Unsaturated Fat: 5.8g
- Trans Fat: 0g
- Carbohydrates: 55.3g
- Fiber: 6.1g
- Protein: 6.3g
- Cholesterol: 45mg