Gluten free Blackberry tart(let)s


FOTCM Member
A delight for the summer - fresh blackberries baked in a tart(let).


Gluten-free pastry flour mix* 370g
Gum Arabic (or Guar gum) 2tsp
Salt 1/4tsp
Cane sugar 55g
Butter 205g (softened, room temp, cut in pieces)
Apple Cider Vinegar 1 1/2tsp (7ml)
Egg (slightly beaten) 100g (approx. 2 extra large – if necessary add from another egg to make up weight)
Water (cold, if required) 5 – 10ml (1 – 2tsp) (unlikey to be needed), or
Gluten-free pastry flour mix* 1 – 3Tbsp (if required, and more likely, e.g., in hot or humid conditions)
Fresh blackberries (washed and dried)
Blackberry jam/confiture (approx. 1 jar)
Cane sugar for sprinkling as required

Method: (makes approx. 32)
Sift flour, add Gum Arabic and mix thoroughly in a bowl

In a mixer bowl cream butter and salt, at a medium speed for ½ – 1min
Scrape down sides and bottom of mixer bowl; add sugar and combine at low speed for ½ - 1min; scrape down sides and bottom
Add 50g flour, and combine at low speed
Add Apple cider vinegar; gradually add slightly beaten eggs, and then 50g flour, beating at a low speed until the mixture comes together, scrape down sides and bottom
Gradually add rest of the flour, occasionally stopping the machine to scrape down sides and bottom of the bowl, restart and mix until the dough comes together (and if necessary add 1 – 2tsp water, or, more likely, between 1 - 3Tbsp of Gluten-free pastry flour mix, and allow time to combine) – it will look bitty, yet will look shiny when handled and pressed together

Lay a piece of cling film/plastic wrap on a pastry board, place the dough on top of it, press it into a ½in (13mm) thick rectangle, and cover with cling film/plastic wrap

Chill pastry dough in a refrigerator for 20mins minimum, or even overnight (for the components to spread and combine, and to make it easier to roll)

Wrap a pastry board with wax paper, or parchment paper, dust evenly and generously with flour, along with dusting the rolling pin
Cut pastry in half (place the other half back in the refrigerator); dust rolling pin with flour; then roll the pastry three times in one direction, evenly, gently and briskly (ie, confidently); rotate the pastry a ¼ turn (ensuring that the pastry is not stuck to the board, lift with a spatula if necessary and re-flour); and repeat; and repeat the whole rolling process until the pastry is 4mm thick (any less and the tartlets will lose crispness and rigidity when baked)
Cut tartlet shells with a pastry cutter to fit a 6 or 12 shallow holed baking tray, or mince pie tray (approx. 3in, 7.5cm diam.)
The scraps can be rolled up and re-rolled - the pastry is very forgiving

Preheat oven at 180C for 45mins

Place cut pastry shells into baking tray holes and tap into sides and corners, gently, prick pastry base if necessary, spoon blackberry jam into shells, covering the bottom and sides (this is to seal the pastry and collect, and absorb, blackberry juice as the tartlets cook); add a layer of blackberries to the shells and sprinkle with cane sugar

Place tartlet tray in a refrigerator for 30mins before baking (for the pastry to harden)

Remove the tartlet tray from the refrigerator; place it in the middle of the oven and bake the tartlets for 18mins
Remove from the oven and allow tartlets to cool for 20 – 30mins in the tray; then, using a thin knife blade gently pry out blackberry tartlets and place on a sheet of greaseproof paper to fully cool

Enjoy!!! (sorry, no pictures, they were eaten too quickly)

*Gluten-free pastry flour mix
Brown rice flour 290g
Sweet rice flour 150g
Potato starch 75g
Tapioca starch 210g
Arrowroot powder 35g (can be substituted with Tapioca flour)
Total weight 760g


FOTCM Member
Excellent recipe and easy-to-follow directions - thank you Prodigal Son. :thup:


Jedi Master
I actually never buy gluten-free flour, I use all kinds of nuts because we're not allergic and I whip egg whites separate. Great recipe. Thanks. Unfortunately my oven doesn't work after I baked gluten-free cherry pie last month:whistle:
Top Bottom