Gluten-Free Jam Tarts are the perfect bite-sized appetizer! This gluten-free jam tart recipe has a flaky buttery gluten-free pastry shell filled with melted creamy brie, blackberry jam, and fresh blackberries. This a great recipe for the holidays!
There's just something about a bite-sized appetizer that makes entertaining look so elegant. These miniature homemade jam tarts look like something served at a high-end restaurant, but are made with simple ingredients.
The taste of a fresh juicy blackberry met with sweet blackberry jam, and creamy melty brie, held together by a flaky buttery tartlet shell, makes for quite the experience.
We love to serve these during the holiday season with champagne alongside my Bacon-Wrapped Dates and Baked Brie with Honey.
Ingredients
- Blackberry Jam: The blackberry jam adds a touch of sweetness. Here is one of our favorite Blackberry jams to use.
- Brie: Creamy melty brie pairs perfectly with this blackberry jam.
- Blackberries: Look for fresh blackberries that are smaller in size. For larger blackberries, cut them in half prior to use.
- Thyme: Optional, but serves as a beautiful garnish. You can also add some fresh thyme to your serving tray if not directly onto the tartlets.
- Gluten-Free Tart Shells: You can use this gluten-free mini tartlet shell recipe for the pastry base. The pastry ingredients include unsalted butter, sour cream gluten-free flour, baking powder, a pinch of salt, and ice-cold water.
Instructions
Preheat the oven to 400° F.
Here are the instructions for the mini pastry tarts shell recipe.
Clear your work surface and roll out the dough to ¼-inch thick between two pieces of parchment paper.
Using a small biscuit cutter or Linzer cookie cutter, cut out the pastry circles.
Place the tart shells in a well-greased mini muffin tin and bake for 10 minutes or until golden brown. Remove them from the oven and allow the tarts to rest a room temperature while you prepare the brie. If the middle of the tarts puffs it, you can gently push them down with the back of a butter knife.
Cut the rind off the wheel of the brie. Add 1 teaspoon or 3 grams to the center of each tartlet. (I use a food scale for accuracy).
Place the tarts back into the oven for 5-7 minutes, or until the brie is melted.
Remove the mini muffin pan from the oven. Carefully transfer each tart individually to a cooling rack. Allow the tarts to cool for five minutes.
Once cooled, add a small dollop of jam to the top of the melted brie. Finish each tart shell with a fresh blackberry and a sprig of fresh thyme.
Serving Suggestions
These tartlets make a lovely appetizer on any party spread and go perfectly with a glass of champagne or white wine. We love adding them to charcuterie boards, which adds an unexpected treat.
Storage
It is not recommended to bake these mini brie tarts ahead of time. They are best served fresh on the same day. Leftovers can be stored in a tightly sealed container for up to 2 days, but the texture of the tartlet shells will become more firm and the jam will start to separate.
FAQ
Although the rind is edible, it is recommended to remove it prior to baking. If there's a tiny bit of rind that you can not remove, that is ok.
You can prepare the unbaked tart shell dough 1 day prior. These tartlets are best served and prepared the same day.
Other jam options include fig jam, raspberry jam, cherry jam, or apricot jam. You can adjust any flavor and swap out the fruit as desired.
An individual miniature tart pastry shell with a filling of fruit such as lemon curd, melted cheese, cream, or any other mixture.
Recipe
Gluten Free Blackberry Jam Tarts With Brie
Ingredients
Gluten-Free Tartlet Shell Recipe
- 28 gluten-free mini tartlet shells
Filling
- 8 ounce brie, rind removed
- ⅓ cup blackberry jam
- 28 blackberries, fresh
- fresh thyme, optional
Instructions
Make the tartlet shells
- Step 1: Preheat the oven to 400°F. Bake the tartlet shells as directed. Remove the mini muffin pan from the oven and set the pan aside.
Fill the tarts
- Step 2: Add the brie. Remove the rind from the brie. Cut the brie into small pieces that equal 3 grams or ½ a teaspoon. Fill each tart shell with a small piece of brie.
- Step 3: Return to the oven. Once all the tart shells are filled, place the mini muffin pan back in the oven and bake for 5-7 minutes, or until the cheese is fully melted. Remove the pan from the oven and transfer the mini tarts out of the pan and onto a cooling rack. Let the tarts cool for 5 minutes.
- Step 4: Add the jam and berries. Once the tarts have cooled, add half a teaspoon of blackberry jam to the top of the melted brie, and garnish with a fresh blackberry.
Comments
No Comments