This gluten-free fruit tart is spectacular! It's made with gluten-free cookies, butter, raspberry sauce, and fresh raspberries. I love this recipe because it's made with simple ingredients and fresh seasonal berries.
These tarts are perfect for Valentine's Day. I made mini tarts in heart-shaped tart pans to celebrate the month of love.
- gluten-free cookies or gluten-free graham crackers
- unsalted butter
- fresh raspberries
- raspberry sauce
See recipe card for quantities.
Preheat the oven to 350 degrees.
Add the gluten-free cookies and melted butter to a food processor. Pulse until crumbly. Add a pinch of salt.
Take the crumbly mixture and press into the bottom and sides of your tart pan or mini tart pans.
Bake the mixture in the oven for 15 to 20 minutes. The crust should be golden brown.
In the meantime, wash and dry the fresh raspberries and make the raspberry sauce in a medium glass bowl.
When the tart crusts are cooled, pop them out of the tart pans and fill them with raspberry sauce. Top with fresh raspberries.
Hint: I love making these tarts in heart-shaped mini tart pans. You can get the ones I use HERE.
- Gluten-free cookies - instead of gluten-free cookies, you can use regular shortbread cookies or graham crackers instead. This will make a shortbread crust.
- Vegan butter - you can use melted vegan butter instead of regular unsalted butter. This change will make a gluten-free vegan fruit tart.
- Mixed berries - switch out the raspberries for any other type of berry.
- Whipped cream - add whipped cream to the top of the tarts after assembling them.
- Vanilla extract - you can add a dash of vanilla extract to the crust.
- Lemon zest - add a teaspoon of lemon zest to the top of each tart for a fresh flavor.
See this recipe for another raspberry baking idea.
I like to arrange the raspberries on top and start from the center of the tart. Then, I make rings around the center raspberry. The size of the rings depends on the size and shape. The smaller the fruit, the more rings you get. Smaller fruits make it harder to arrange them evenly.
A spring-form pan makes it easy to cut and serve slices of pie instead of trying to slip the server under the edge of the pie plate. Use a knife to cut a wedge into the tart and slide a server under the slices and out. Wipe the blade clean after each cut.
Divided the crust into mini tart cups. Place on a rimmed baking tray and bake for about 15 minutes. Divide filling equally among the number of tart cups. Spread or pipe the filling into each cup. Arranged fruit on top of filling in a single layer. Mini tart pans are great for individual servings.
In this recipe, I used raspberries, but you can totally switch that up. Try other fruit combinations like oranges, peaches, mangoes, pineapples, apples, strawberries, cherries, pomegranates, fresh blueberries, pears, or apricots. Almost any fresh fruit would be delicious in this recipe. Try to use seasonal berries if you can.
Can I make this recipe in a full-sized tart pan?
Yes! This recipe will work in either mini tart pans or one full-sized 9-inch tart pan.
Yes, this recipe is eggless. There are no eggs in this recipe for mini fruit tarts.
If you want to use frozen fruit, omit the fresh fruit topping.
You can serve this recipe with glasses of regular milk or coconut milk, champagne, or a bowl of seasonal berries.
Sure, you can fill the crusts with apricot jam.
You can, but I don't recommend it. The taste will be much better with the tart crust.
Yes! This recipe is gluten-free.
This recipe is not dairy-free; however, you can make it dairy-free by swapping regular butter for vegan butter.
- Food processor - a must for mixing the gluten-free cookies and butter together. You can find the one I use HERE.
- Heart-shaped tart pans - make this recipe for Valentine's Day and use these pans. You can find them HERE.
You can store these tarts in the refrigerator for four days. It's best to serve the tart on the same day it is assembled. Make sure to wrap them in plastic wrap before storing them.
You can make all the elements of the tart in advance and store them in the fridge for four days. Then, assemble the tart on the day of serving.
Use a measuring cup to press the crumbly crust into the tart pans.
Scrumptious Gluten-Free Fruit Tart
- Heart-shaped tart pans
- 1 cup gluten-free cookies or graham crackers
- ¼ cup unsalted butter melted
- 1 cup fresh raspberries
- 1 teaspoon salt
- 1 cup raspberry sauce
- Preheat the oven to 350 degrees.
- Add the gluten-free cookies and melted butter to a food processor. Pulse until crumbly. Add a pinch of salt.
- Take the crumbly mixture and press into the bottom and sides of your tart pan or mini tart pans.
- Bake the mixture in the oven for 15 minutes. The crust should be golden brown.
- In the meantime, wash and dry the fresh raspberries and make the raspberry sauce in a medium glass bowl.
- When the tart crusts are cooled, pop them out of the tart pans and fill them with raspberry sauce. Top with fresh raspberries.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended