Gluten-Free Mini Berry TartsGluten-Free Mini Berry Tarts
Gluten-Free Mini Berry Tarts
Gluten-Free Mini Berry Tarts
Make too-cute tarts with fresh fruit and a thyme-maple simple syrup for the perfect touch of sweetness.
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Recipe - Apple Valley, MN
Gluten-Free Mini Berry Tarts
Gluten-Free Mini Berry Tarts
Prep Time45 Minutes
Servings12
Cook Time22 Minutes
Calories260
Ingredients
Fresh Thyme avocado cooking oil spray
2 cups Cup 4 Cup gluten-free ancient grains flour, plus additional for dusting
¼ tsp. Fresh Thyme fine sea salt
½ cup cold Fresh Thyme unsalted butter, cubed
1 Fresh Thyme large egg
6 Tbsp. whole milk plain kefir
1 Tbsp. plus ½ cup Fresh Thyme organic maple syrup, divided
1 tsp. pure almond extract
3 Tbsp. water
1 Tbsp. Fresh Thyme organic thyme leaves; plus more for garnish
¾ cup mascarpone cheese, at room temperature
1¾ cups strawberries, hulled and quartered
1 cup raspberries
Directions

Fresh Thyme avocado cooking oil spray  

2 cups Cup 4 Cup gluten-free ancient grains flour, plus additional for dusting  

¼ tsp. Fresh Thyme fine sea salt 

½ cup cold Fresh Thyme unsalted butter, cubed  

1 Fresh Thyme large egg 

6 Tbsp. whole milk plain kefir  

1 Tbsp. plus ½ cup Fresh Thyme organic maple syrup, divided 

1 tsp. pure almond extract 

3 Tbsp. water 

1 Tbsp. Fresh Thyme organic thyme leaves; plus more for garnish 

¾ cup mascarpone cheese, at room temperature 

1¾ cups strawberries, hulled and quartered  

1 cup raspberries  

  1. Preheat oven to 350°F. Spray 12 (2¾-inch) muffin cups with cooking spray; set aside. In a large bowl, whisk together 2 cups gluten-free flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Gently push flour mixture to side of bowl to make a well in the center; set aside. 
  2. In a small bowl, whisk together egg, kefir, 1 Tbsp. maple syrup, and almond extract. Slowly add egg mixture to center of flour mixture, using a fork to stir until moistened. 
  3. Turn mixture onto a surface lightly dusted with gluten-free flour. Gently knead until the dough holds together. Divide into 12 balls then flatten each into a 4-inch round. Use a thin spatula to transfer each round to a muffin cup, pressing it into the bottom and sides.  
  4. Prick the bottom of each pastry shell with a fork. Bake for 20 to 22 minutes, until edges are golden brown. Cool completely in muffin cups on a wire rack.  
  5. In a medium saucepan, simmer remaining ½ cup maple syrup, water, and 1 Tbsp. thyme over medium heat for 2 to 3 minutes or until fragrant. Remove from heat and cool.  
  6. Transfer half of the syrup to a small bowl and whisk in mascarpone. In a medium bowl, toss strawberries and raspberries with remaining syrup.  
  7. To serve, remove pastry shells from muffin cups. Fill each with 1 Tbsp. mascarpone mixture, then top with berries and drizzle with any remaining syrup. Garnish with additional thyme. Serve immediately. 
Nutritional Information

Each serving contains: 260 calories, 15 g fat, 9 g saturated fat, 0 g trans fat, 55 mg cholesterol, 65 mg sodium, 29 g carbohydrates, 3 g fiber, 11 g sugar, 4 g protein. Daily values: 0% vitamin D, 4% calcium, 6% iron, 4% potassium. 

45 minutes
Prep Time
22 minutes
Cook Time
12
Servings
260
Calories

Shop Ingredients

Makes 12 servings
Fresh Thyme avocado cooking oil spray
Fresh Thyme Avocado Cooking Oil Spray
Fresh Thyme Avocado Cooking Oil Spray - 5 Fluid ounce
$5.79$1.16/fl oz
2 cups Cup 4 Cup gluten-free ancient grains flour, plus additional for dusting
Not Available
¼ tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.49$0.09/oz
½ cup cold Fresh Thyme unsalted butter, cubed
Fresh Thyme Unsalted Butter Quarters
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.49$4.49/lb
1 Fresh Thyme large egg
Fresh Thyme Cage Free Large Grade A White Eggs
Fresh Thyme Cage Free Large Grade A White Eggs - 1 Each
$4.99
6 Tbsp. whole milk plain kefir
Alexandre Farms A2 Grass-fed Regenerative Organic Whole Milk Kefir
Alexandre Farms A2 Grass-fed Regenerative Organic Whole Milk Kefir - 28 Fluid ounce
Sale
$7.49 was $7.99$0.27/fl oz
1 Tbsp. plus ½ cup Fresh Thyme organic maple syrup, divided
Fresh Thyme Organic Maple Syrup
Fresh Thyme Organic Maple Syrup - 8 Ounce
$6.99$0.87/oz
1 tsp. pure almond extract
Simply Organic Almond Extract
Simply Organic Almond Extract - 2 Ounce
Sale
$4.99 was $5.99$2.50/oz
3 Tbsp. water
Not Available
1 Tbsp. Fresh Thyme organic thyme leaves; plus more for garnish
Fresh Thyme Organic Thyme
Fresh Thyme Organic Thyme - 0.75 Ounce
$2.50$3.33/oz
¾ cup mascarpone cheese, at room temperature
Belgioioso Mascarpone
Belgioioso Mascarpone - 8 Ounce
$4.99$0.62/oz
1¾ cups strawberries, hulled and quartered
Strawberries
Strawberries - 16 Ounce
2 for $5.00
$2.50 was $3.99$0.16/oz
1 cup raspberries
Raspberries
Raspberries - 6 Ounce
$4.99$0.83/oz

Nutritional Information

Each serving contains: 260 calories, 15 g fat, 9 g saturated fat, 0 g trans fat, 55 mg cholesterol, 65 mg sodium, 29 g carbohydrates, 3 g fiber, 11 g sugar, 4 g protein. Daily values: 0% vitamin D, 4% calcium, 6% iron, 4% potassium. 

Directions

Fresh Thyme avocado cooking oil spray  

2 cups Cup 4 Cup gluten-free ancient grains flour, plus additional for dusting  

¼ tsp. Fresh Thyme fine sea salt 

½ cup cold Fresh Thyme unsalted butter, cubed  

1 Fresh Thyme large egg 

6 Tbsp. whole milk plain kefir  

1 Tbsp. plus ½ cup Fresh Thyme organic maple syrup, divided 

1 tsp. pure almond extract 

3 Tbsp. water 

1 Tbsp. Fresh Thyme organic thyme leaves; plus more for garnish 

¾ cup mascarpone cheese, at room temperature 

1¾ cups strawberries, hulled and quartered  

1 cup raspberries  

  1. Preheat oven to 350°F. Spray 12 (2¾-inch) muffin cups with cooking spray; set aside. In a large bowl, whisk together 2 cups gluten-free flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Gently push flour mixture to side of bowl to make a well in the center; set aside. 
  2. In a small bowl, whisk together egg, kefir, 1 Tbsp. maple syrup, and almond extract. Slowly add egg mixture to center of flour mixture, using a fork to stir until moistened. 
  3. Turn mixture onto a surface lightly dusted with gluten-free flour. Gently knead until the dough holds together. Divide into 12 balls then flatten each into a 4-inch round. Use a thin spatula to transfer each round to a muffin cup, pressing it into the bottom and sides.  
  4. Prick the bottom of each pastry shell with a fork. Bake for 20 to 22 minutes, until edges are golden brown. Cool completely in muffin cups on a wire rack.  
  5. In a medium saucepan, simmer remaining ½ cup maple syrup, water, and 1 Tbsp. thyme over medium heat for 2 to 3 minutes or until fragrant. Remove from heat and cool.  
  6. Transfer half of the syrup to a small bowl and whisk in mascarpone. In a medium bowl, toss strawberries and raspberries with remaining syrup.  
  7. To serve, remove pastry shells from muffin cups. Fill each with 1 Tbsp. mascarpone mixture, then top with berries and drizzle with any remaining syrup. Garnish with additional thyme. Serve immediately.