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Gluten-free-berry-tart

Simple Gluten-Free Raspberry Tart

Fresh raspberries are the star ingredient in this gluten-free berry tart, a delicious twist on a classic treat that's perfect for summer gatherings. With its buttery tart crust and sweet-tart raspberry filling, this quick treat is sure to impress your guests. And the best part? You don't need any fancy equipment to make it – just a muffin tin or mini tart pans and a few simple ingredients.
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 tarts
Calories 155 kcal

Ingredients
  

  • 1 gluten free pie crust cut into rounds
  • 1 cup raspberry jam
  • 6 ounces fresh raspberries

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit and grease a standard-size muffin tin.
  • Use a round cookie cutter to cut the gluten-free pie crust into rounds that will fit into the bottom of the muffin tin.
  • Press the rounds into the bottom of the muffin tin. Place a muffin liner on top of each round and fill the liner with pie weights to keep the crust from puffing up during baking.
  • Bake the crusts in the preheated oven for 12-15 minutes or until golden brown.
  • Remove the crusts from the oven and let them cool completely.
  • Once the crusts are cool, fill each one with raspberry jam. You can use a spoon or a piping bag to do this.
  • Top each tartlet with a fresh raspberry.
  • Serve the gluten-free raspberry tartlets immediately or store them in an airtight container in the refrigerator for up to 2 days.

Nutrition

Serving: 1tartCalories: 155kcalCarbohydrates: 28gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 77mgPotassium: 38mgFiber: 1gSugar: 14gVitamin A: 0.2IUVitamin C: 2mgCalcium: 9mgIron: 1mg
Keyword eggless fruit tart, fresh raspberries, gluten free pie crust, gluten free raspberry tart, gluten free tart
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