Gluten-free berry tarts

An elegant dish to bake for an afternoon tea with friends, or a light dessert on a summer's eve. Serve with a little cream if you like.

  • 45 mins cooking
  • Makes 6 Item
  • Print


Gluten-free berry tarts
  • 75 gram butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/3 cup (75g) caster sugar
  • 1 egg
  • 3/4 cup (90g) ground almond
  • 1 tablespoon (corn) cornflour
  • 150 gram fresh blueberries and raspberries
  • 1 tablespoon pure icing sugar


Gluten-free berry tarts
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease six 5.5cm x 10.5cm loose-based fluted flan tins; place on oven tray.
  • 2
    Beat butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Add egg; beat until combined. Stir in ground nuts and cornflour. Spoon mixture into tins; smooth surface, sprinkle with berries.
  • 3
    Bake tarts about 30 minutes. Stand in tins 10 minutes; turn carefully, top-side up, onto baking-paper-covered wire rack.
  • 4
    Serve tarts warm or cold, dusted with sifted icing sugar.


This recipe is also wheat-free and yeast-free.

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