Gluten-Free Blackberry Brie Tarts

Gluten-Free Blackberry Brie Tarts are the perfect bite-sized appetizer! Flakey buttery pastry packed with melted creamy brie and topped with blackberry jam. This recipe is easy to make, and perfect for entertaining!

gluten-free blackberry brie tarts on a marble back drop

There’s just something about a bite-sized appetizer that makes a tray look so elegant, and these blackberry tartlets are no exception. The recipe is super easy to make but looks like something you’d be served at a high-end restaurant or wedding. We love to serve these during New Year’s Eve or in the Summer because they pair perfectly with champagne.

gluten-free blackberry tarts on a white cake stand, white flowers adjourn the base of the stand

GLUTEN-FREE BLACKBERRY BRIE TART INGREDIENTS

These show-stopping tarts are the perfect go-to appetizer, with minimal ingredients!

Pie Crust

  • Gluten-Free Flour
  • Butter
  • Sour Cream
  • Baking Powder
  • Salt

Filling

  • 8 – ounce wheel of brie, triple cream (rind removed)

Topping

  • Blackberry Jam
  • Fresh Blackberries

zoomed in gluten-free blackberry tart, a large blackberry is on blackberry jam in crust with brie cheese

HOW TO MAKE BLACKBERRY BRIE TARTS

This recipe is super easy to make!  To save time, make the pie crust and refrigerate, up to 1 week prior to making the tarts.

  1. In a large bowl or food processor add the gluten-free flour, baking powder, and salt. Mix or pulse the dry ingredients until well combined.
  2. Next, add the butter. If using a bowl, take a fork or your fingers and cut the butter into the flour mixture until it begins to crumble. When using the food processor, pulse for around 8 seconds, or until the pastry begins to crumble.
  3. Add the sour cream.
  4. Stir and or pulse until a ball of dough forms. Then cover the dough and refrigerate for 30 minutes.
  5. Preheat the oven to 400°F. Grease a mini muffin pan and set it aside.
  6. Remove the dough from the refrigerator.
  7. On a flat surface add a bit more gluten-free flour, to prevent sticking, and roll out the pie crust, about 1/4 – inch thick.
  8. Using a 1 – inch circular cookie or biscuit cutter, cut out 24 circles.
  9. Place the circles over the top of the muffin pan slots, and gently push the dough into the tin.
  10. Remove the rind from the brie, and cut the brie into 24 small pieces.
  11. Place a chunk of brie inside each pie crust cup.
  12. Place the pan in the oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbly.
  13. Remove the pan from the oven, and allow the tarts to cool for 5 minutes.
  14. Once the tarts have cooled, finish them with a teaspoon of jam, then garnish with a fresh blackberry.
  15. Serve.

a spread of mini blackberry tarts, two champagne glasses with champagne in the background

PIE CRUST VARIATIONS

You can substitute the gluten-free crust for puff pastry or mini filo dough shells. Cut the pastry into small squares, and place it into mini muffin cups. Then, follow the rest of the recipe.

JAM FLAVOR OPTIONS

There is a lot of variety when it comes to flavor options. 

  • Cranberry
  • Raspberry
  • Fig
  • Hot Pepper
  • Bacon Jam

CAN I MAKE THESE TARTS IN ADVANCE?

Yes! Prepare and bake the bites, but add the jam and fresh berries just before serving them. Reheat the in the oven at 300 degrees until warm, do not over bake. Or leave them at room temperature for no longer than an hour before guests arrive, then finish with the topping. Tarts are served best warm.

HOW TO STORE GLUTEN-FREE BLACKBERRY BRIE TARTS

Store the tarts in the refrigerator for up to 3 days.

gluten-free blackberry brie tarts on a marble back drop

FOR MORE TASTY APPETIZERS, CLICK THE LINKS BELOW

Gluten-Free Blackberry Brie Tarts

Recipe Author : Rebecca Taig
Gluten-Free Blackberry Brie Tarts are the perfect bite-sized appetizer! Flakey buttery pastry packed with melted creamy brie and topped with blackberry jam. This recipe is easy to make, and perfect for entertaining!
5 from 1 vote
Prep Time 1 hr
Cook Time 10 mins
Total Time 1 hr 10 mins
Servings 24 people
Calories 80 kcal

Ingredients
  

Gluten-Free Pie Crust

  • cups gluten-free flour (205 g)
  • 1/2 cup sour cream
  • 6 tablespoons unsalted butter, cold and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder

Filling

  • 8 oz wheel of brie, triple cream (rind removed)

Topping

  • 1/3 cup blackberry jam
  • 24 blackberries, fresh

Instructions
 

  • In a large bowl or food processor add the gluten-free flour, baking powder, and salt. Mix or pulse the dry ingredients until well combined.
  • Next, add the butter. If using a bowl, take a fork or your fingers and cut the butter into the flour mixture until it begins to crumble. When using a food processor, pulse for around 8 seconds, or until the pastry begins to crumble.
  • Add the sour cream. Stir and or pulse until a ball of dough forms. Then cover the dough and refrigerate for 30 minutes.
  • Preheat the oven to 400°F. Grease a mini muffin pan and set it aside.
  • Remove the dough from the refrigerator. On a flat surface add a bit more gluten-free flour and roll out the pie crust, about 1/4 - inch thick.
  • Using a 1-inch circular cookie or biscuit cutter, cut out 24 circles.
  • Place the circles over the top of the muffin pan slots, and gently push the dough into the tin.
  • Remove the rind from the brie, and cut the brie into 24 small pieces. Place a chunk of brie inside each pie crust cup.
  • Place the pan in the oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbly.
  • Remove the pan from the oven, and allow the tarts to cool for 5 minutes.
  • Once the tarts have cooled, finish them with a teaspoon of jam, then garnish with a fresh blackberry. 
  • Serve.
  • Store in a tightly sealed container, in the refrigerator for up to 3 days.

Nutrition

Serving: 1tartCalories: 80kcalCarbohydrates: 9gProtein: 3gFat: 4gSaturated Fat: 2gCholesterol: 12mgSodium: 113mgPotassium: 32mgFiber: 1gSugar: 3gVitamin A: 90IUVitamin C: 1mgCalcium: 31mgIron: 1mg
Keyword appetizer, gluten free, gluten free appetizer, holiday dessert, tart
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About Me

Hi, I'm Rebecca the voice and creator behind this blog, filled with inspiration for entertaining, home design, and delicious gluten-free recipes.

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2 Comments

  1. Carol wrote:

    Hi…how much butter is used in the gf blackberry brie tarts?

    Posted 12.29.20 Reply
    • Hi there!

      The crust calls for 6 tablespoons of cold and chopped unsalted butter. I apologize for missing that ingredient. 🙂

      It should be updated now.

      Becca

      Posted 12.31.20 Reply

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