No forks needed for these easy, bite-sized gluten-free blueberry tarts.
Summer is prime berry season and that means lots of pies and tarts. But as much as I love a good slice of pie for dessert, I don’t love the tediousness of a double crust pie and much prefer to bake a tart instead.
That’s where these little gluten-free blueberry tarts come in; blueberries are the star of these bite-sized tarts which don’t require any rolling, chilling or lattice work, making them the ideal summer dessert.
No rolling pin or even tart pans are needed for these mini tarts, the dough is pressed into the bottom of a muffin tin instead. The shortbread-like crust is made of almond flour and shredded coconut, and lightly sweetened with a hint of maple syrup. It’s easily blended together by hand in one bowl making it a wonderful recipe to make with kids. The dough is then pressed into the bottom of the muffin tin and baked until just golden, and set to cool while you make the filling.
The filling consists of both cooked and fresh blueberries for a bold blueberry flavor. I like to use frozen wild blueberries for the first layer since they have the most intense flavor. (If you can find fresh wild blueberries where you are, then by all means use them instead!)
The wild blueberries are quickly cooked with a bit of maple syrup, lemon juice and arrowroot until they release their juices and the sauce becomes thick and jammy. The mixture is then spooned into the bottom of the tart shells and left to cool. Finally the tarts are topped with fresh blueberries for a pop of freshness that’s the perfect contrast to the sweetness of the cooked blueberry filling.
The shells are crumbly and just barely sweet, the cooked berry filling, thick and syrupy with a deep jam-like flavor, and the fresh blueberries bursting with freshness. It’s the perfect thing to serve when you need a bite-sized dessert that requires no plates or forks but still looks impressive on a platter and my go-to when blueberries are in season.
Serves 12
Sylvie Shirazi
Yields 12
No forks needed for these easy, bite-sized, gluten-free mini blueberry tarts
25 minPrep Time
15 minCook Time
40 minTotal Time
Save Recipe5 based on 2 review(s)
Ingredients
- 1 cup/140g frozen wild blueberries
- ¼ cup/60ml maple syrup
- 1 Tablespoon/15ml fresh lemon juice
- 1 ½ teaspoons arrowroot
- 2 Tablespoons/30ml maple syrup
- 2 Tablespoons/36g palm shortening
- 1 teaspoon/5ml vanilla extract
- 1 cup/112g almond flour
- 5 Tablespoons/30g shredded coconut
- ¼ cup /36g arrowroot
- Pinch of sea salt
- ½-1 teaspoon of filtered water if needed
- 1 pint/550g Fresh blueberries
Instructions
- Combine all the filling ingredients in a small saucepan. Bring to a simmer or medium-low heat while constantly stirring until sauce begins to thicken. Remove from heat, transfer to heat proof container and cool completely or refrigerate overnight.
- Preheat oven to 350 degrees F. Grease a 12 cup muffin pan.
- In a large bowl cream together maple syrup, palm shortening and vanilla extract until smooth. Add almond flour, shredded coconut, arrowroot and salt and work into the mixture with a fork adding 1/2 teaspoon of water if needed until a soft dough forms.
- Pinch and press dough firmly across the bottom and a 1/3rd of the way up the sides of greased muffin pan with your fingers. Prick bottom of dough with a fork and place pan into oven.
- Bake shells for 12-13 minutes or until golden around the edges. Set on a wire rack to cool completely. (Can be made the night before, store shells at room temperature in an airtight container.)
- Spoon blueberry filling into tart shells. Top each with fresh blueberries and serve.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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