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.
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.