Little Berry One-Bite Tarts

Little Berry One-Bite Tarts, Gluten-Free

The trouble with one-bite treats is that they’re like potato chips. Hard to eat just one (or two). It’s a good thing this recipe makes a bunch or we would not have had any left to share. Oh. Wait.

We made extra dough just in case. I recommend always making extra dough and keeping it frozen for just this kind of moment. Not only does it make quick work of producing little tarts, but if you just happen to say, eat the entire first batch, there’s hope that more can be made pretty easily.

The berry mush preparation takes only patience as you wait for it to reduce. But if you’re in a big huge hurry, use your favorite berry jam instead. I like Bonne Maman Four Fruit Preserves. Mix the preserves with the lemon zest and juice indicated in the recipe (not the sugar) and use that for the filling. Often the Bonne Maman are on sale at most grocery stores.

No need to roll out the crust. Just form them into tablespoon-size dough balls (22 grams each) and place in the mini muffin tin. Using plastic wrap and a shot glass (perfect size) press into the center and watch the dough rise on the sides and flatten in the center. Tart crusts in a hurry. It’s always good to chill pie or tart crusts before baking, filled or blind-baked. That way the butter/shortening or other fat won’t ooze out (too soft and it just leaks) of the crust. What you’ll get instead is a nice flaky, flavorful little crust.

Want to dress them up? Add a tiny bit of whipped cream and a fresh berry to the top right before serving. And be sure to save some to share.

Very Berry One-Bite Tarts, Gluten-Free

Little Berry One-Bite Tarts
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Ingredients
Berry Mush
  • 650 grams mixed fresh or frozen berries (4 cups)
  • 1 lemon, zested
  • 2-4 tablespoons brown sugar (depends on how sweet the berries are)
  • ¼ teaspoon kosher salt
  • 1 tablespoon fresh lemon juice (zest the lemon first)
  • 1-2 tablespoons juice (I used pure cherry juice)
Crusts
  • 300 grams Canteen flour blend (2⅓ cups)
  • 1 tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • 150 grams unsalted butter, cold and cubed (10 tablespoons)
  • 42 grams Spectrum shortening (3 tablespoons)
  • 60-70 grams cold water (1/4 cup)
Instructions
Berry Mush
  1. In a medium sized sauce pan mix together berries, zest, 2 tablespoons sugar, salt, lemon juice and juice. Taste for sweetness and add 1-2 tablespoons sugar if needed. Simmer on low heat making sure the mixture is bubbling gently for 20-30 minutes. Stir the mixture often and remove from the heat once it is reduced by half and thick. It may take longer depending on many factors including your stove’s heat, the pan and whether the berries are frozen or fresh. Remove from heat when the mixture is reduced by half at least and is thick. Cool to room temperature – and as it cools it will thicken more.
Crusts
  1. Pulse the flour, sugar, and salt together in a food processor or whisk together in a large bowl. Add the cubed butter and shortening and pulse until large coarse crumbs form or mix with a fork until the butter and shortening are blended into the flour and it forms coarse uneven crumbs. Add the water slowly, a little at a time and pulse until the dough comes together in a ragged ball – adding only the water necessary to make that happen. If using a bowl, stir in the water a little at a time with a fork until the mixture comes away from the sides of the bowl in a smeary ragged ball. Turn out onto plastic wrap and knead just until all the dough is together. Divide in half, flatten, wrap in plastic and refrigerate for at least an hour or until thoroughly chilled.
Assembly
  1. Preheat oven to 350°F. Divide dough into tablespoon sized pieces about 22 grams each. Roll into balls. Cut parchment into strips of paper about 6 inches long and ½ -inch wide. Place each strip over the opening in a 24-count mini muffin pan. Place each dough ball on the strip so that the strip sticks up on either side and is under the ball in the muffin pan. Using a piece of parchment or plastic wrap and a small glass (a shot glass is perfect for this) press the dough into the pan so it forms a cup, coming up the side almost to the top. Chill the pan with the dough tarts for about 10 minutes.
  2. Scoop the berry mush into each tart shell nearly to the top. Bake 25-30 minutes, rotating the pan half way through the baking time. Remove from the oven when the crust is golden and the berry mush is slightly bubbling in the center. Cool in the pan until it is just warm to the touch. Use the parchment strips to help remove each tart from the pan and transfer to a rack to cool to room temperature before serving. Best served the same day.

Little Berry One-Bite Tarts, Gluten-Free

Comments

  1. Adorable! Love bite-sized treats and they’re so great for entertaining. 😉

    Shirley