I can’t wait for you to learn how to make these Gluten Free Blackberry Tarts. They start with a gluten free pastry shell, are filled with a smooth lemon and cream cheese filling and are topped with blackberries. This gluten free pastry is quite simple to make and will have everyone thinking you spent hours in the kitchen.
For more desserts check out my Gluten Free Dessert section.
This post is sponsored by Bob’s Red Mill. Opinions are my own.
Gluten Free Lemon Blackberry Tarts
Every time I make these lemon and cream cheese filled gluten free pastries people go nuts. There are only a few ingredients in them and the pastry shell is buttery, flaky, and incredible topped with the filling and blackberries. They are naturally egg-free and nut-free.
I will let you know right now that I haven’t tested a dairy-free version of this because how much dairy is in it. The gluten free puff pastry type shell is made with butter, cream cheese, and Bob’s Red Mill 1-to-1 Gluten Free Flour (not the all purpose gluten free flour).
Dairy-free cream cheese can bake up differently, and may not work in this gluten free lemon blackberry tart recipe.
You don’t have to use blackberry preserves or blackberries on the top of these gluten free pastries. You can use your berry of choice. Some of my favorites that work really well with the lemon cream cheese filling are cherries, raspberries, and blueberries.
Can I freeze these gluten free pastries?
Yes, you can freeze these gluten free pastries. I recommend freezing them without the berry topping. Store them in a freezer in an airtight container. When you are ready to serve these gluten free blackberry tarts, thaw them at room temperature and then top with your berry topping.
How can I make these sugar free?
The only sugar that might end up in these gluten free pastries is in the preserves. Make sure to use a sugar free preserve or fresh berries on top.
Gluten Free Pastries
These gluten free pastries need to be stored in the refrigerator. You can store them for up to 3 days. The longer they sit the softer the shell gets. For a flaky butter gluten free pastry shell be sure to enjoy these gluten free lemon blackberry tarts within 24 hours.
Working with Gluten-Free Flours
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don’t have the ingredient weights for all my recipes yet.
How to make Gluten Free Pastry Shells
- Add butter and cream cheese to a medium mixing bowl.
- Beat with an electric beater until smooth and creamy.
- Add in the Bob’s Red Mill 1-to-1 Gluten Free Flour.
- Blend until fully incorporated. Dough will be lumpy.
- Take 2 tablespoons worth of dough and roll it into a ball.
- Press dough into your muffin cup and bake as directed.
Just a note that due to the butter and cream cheese the gluten free pastry shells will be a little oily when they first come out of the oven. Let them come to room temperature. If needed, remove any unwanted oil with a paper towel.
I hope you like these gluten free tarts as much as we do! We love making them for friends, parties, and dinner parties. They are an easy gluten free finger food dessert option and are super simple to make.
Did you make these gluten free tarts? Please leave a comment and a star rating below letting me know what you thought.
Happy Cooking and baking,
For the Pastry Shell:
For the Filling:
For the Topping: