Gluten-Free Raspberry Pastry Tarts


Gluten-Free Raspberry Pastry Tarts

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Start your day with a burst of raspberry flavor—but without gluten or sugar!

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Servings and Ingredients

Serves 8
2 c. Bob's Red Mill gluten-free 1 to 1 baking flour, plus additional for dusting
½ c. stone ground millet flour
1 tbsp. Swerve confectioners' sugar replacement
1 tsp. gluten-free xanthan gum
½ tsp. Hy-Vee baking powder
½ tsp. Kosher salt
¾ c. cold water, plus 1 tablespoon
2 tbsp. Hy-Vee white distilled vinegar
14 tbsp. Hy-Vee unsalted butter, cold, chopped
1 Hy-Vee large egg
⅔ c. Polaner sugar-free seedless raspberry preserves
1 tsp. fresh lemon juice
½ tsp. gluten-free xanthan gum
1 c. Swerve confectioners' sugar replacement
1 ½ tbsp. water (up to 2 tablespoons)
freeze-dried raspberries for garnish, crushed

Things To Grab

  • Food processor
  • Large bowl
  • Plastic wrap
  • 3 small bowls
  • Large rimmed baking pan
  • Parchment paper
  • Pastry brush
  • Whisk
  • Skewer
  • Cooling rack


  1. Place baking and millet flours, sugar replacement, xanthan gum, baking powder, and salt in a food processor. Cover and pulse until combined. Add cold butter. Cover and pulse until fine crumbs form with no visible pieces of butter. Transfer to large bowl. Stir together 3/4-cup cold water and vinegar. Drizzle 1/4-cup water mixture over flour mixture; stir with fork. Add additional water mixture, 2 tablespoons at a time, just until dough holds together. Shape dough into a ball; divide in half. Shape into disks; wrap each disk in plastic wrap. Refrigerate for 30 minutes.

  2. For filling, stir together raspberry preserves, lemon juice, and xanthan gum in small bowl; set aside. Preheat oven to 350 degrees. Line a large rimmed baking pan with parchment paper; set aside.

  3. Roll out each disk of the pastry dough on a floured surface to a 13x9-inch rectangle. Cut each into 8 (4x3-inch) rectangles. Transfer 8 rectangles to prepared baking pan.

  4. Whisk egg and remaining 1 tablespoon water in small bowl. Brush edges of pastry rectangles in baking pan with egg mixture. Spoon raspberry filling on the centers of pastry rectangles; spread to 1/2-inch of edges.

  5. Place remaining rectangles on top raspberry filling to cover, aligning edges. Press edges together to seal completely. Brush pastries with egg mixture. Poke holes in top of each pastry with a skewer. Bake for 25 to 28 minutes or until edges are golden brown. Transfer pastries to a cooling rack; cool completely.

  6. For glaze, stir together confectioners’ sugar replacement and water in small bowl until smooth. Spread over pastry. Immediately sprinkle with crushed freeze-dried raspberries, if desired.

Nutrition facts


350 Calories per serving

Amounts Per Serving

  • Total Fat: 22g
  • Cholesterol: 75mg
  • Sodium: 190mg
  • Total Carbohydrates: 57g
  • Protein: 5g

Daily Values

Iron 6%
Calcium 2%
Potassium 4%