Gluten Free + Vegan Mini Almond Berry Tartlettes
These delightful little tarts have quickly become one of my all time favorite cookie recipes!! They very well may be the star of my holiday cookie platter. I’m struggling to actually save them for Christmas to be honest. I had to tuck them away deep in my freezer under other things so they would be out of sight. We cant seem to resist them!!
They have a subtle almond flavor due to the extract used! I find that to be one of those flavors people really enjoy or don’t care for. Feel free to leave it out entirely. It wont compromise the final result of the cookies/ tartlets.
I used strawberry preserves as that’s what I had a jar of in my pantry! But I believe most people make them with raspberry! I think just about any preserve would taste amazing. We loved them so much that I think next year I’ll make them in an assortment of flavors. Raspberry, Strawberry, Blackberry and Apricot. I imagine even a poppyseed filling would taste great too!
Flour Options:
Better Batter Gluten Free Orginal Blend. This flour blend continues to amaze me. It can do so many things better than most other blends that I have tried. I cant live without for my bread recipes & have found it works exceptionally well in cookies too! .
What if you cant get your hands on it? This may be the case if you live outside the US. My friend Nichole from Gluten Free on a Shoestring has figured out a mock recipe for better batter. Her version should work great in this recipe! The owner (Naomi) of better batter has confirmed that the mix is similar to the official version. It is by and far my favorite flour blend for cookies!! But- right now being December its once again sold out everywhere. (I had to preorder rather than order more this past week..womp wimp)
So- the second best option that I have tested out for this recipe is King Arthur Measure for Measure Gluten Free Flour! The tarts still turn out really great and I have never had an issue sourcing that flour!
I have heard from club members that Jules Gluten Free All Purpose flour works great in my cookie recipes as well. I have not personally tried it but I would feel safe recommending that to you as well. :)
Gluten Free + Vegan Mini Almond Berry Tartlettes
Ingredients
- 1 Cup (153 grams) King Arthur Measure for Measure Flour Or Better Batter Original Blend Gluten Free Flour.
- 1/2 Cup (61grams) Blanched Almond Flour
- 1/3 Cup (68 grams) Organic Cane Sugar
- 1/4 Tsp Baking Powder
- 1 Cold Stick of Butter (8 tbsp) *Salted Preferred. For nondairy I recommend earth balance buttery sticks. Cut into slices.
- 1/4 Tsp Salt
- 1 Tsp Vanilla Extract
- 1/4 Tsp Almond Extract (optional but recommended).
- 1/2 cup- 1 Cup Fruit Preserves/Jam of choice!
- Powdered Sugar for dusting on top of baked tarts
Instructions
- Preheat oven to 350 degrees. Place 22 mini muffin cups into a rimmed baking sheet or pan (doubling them up). Set aside.
- Add to the bowl of a large food processor the gluten free flour blend, almond flour, sugar, baking powder, butter, salt, vanilla and almond extract. Turn on and blend until a thick dough forms.
- Using a cookie scoop (that holds about 1 tbsp of dough) scoop the dough and roll into smooth balls. Placing each into the prepared mini muffin tins. Using a spatula wooden end create indents in the center of each tart for the jam.
- Scoop the jam into a lunch sized baggie and twist to create a piping tool. Cut the end off (just the smallest amount) and pipe the fruit preserves into. the centers of the tarts.
- Place into the oven and bake 13-14 minutes. The tarts will not have a dark golden brown appearance. They will remain light in color. If you bake them past this point they will get too fluffy and collapse in an off manner.
- Remove from oven- allow them to cool. Dust with powdered sugar and pipe in more jam/preserves to top them off.
- Store at room temperature covered or freeze for another day.
