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!
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.
Ingredients in Gluten-Free Blackberry Brie Tarts
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 creamy brie (rind removed)
Topping
- Blackberry Jam
- Fresh Blackberries
How to Make Gluten-Free 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.
- 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 the 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, to prevent sticking, 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.
Pie Crust Variations
You can substitute the gluten-free crust for puff pastry or mini filo shells. Cut the pastry into small squares, and place it into mini muffin cups. Then, follow the rest of the recipe.
Jam Options
There is a lot of variety when it comes to flavor options.
Other options include:
- Cranberry
- Raspberry
- Fig
- Hot Pepper
- Bacon Jam
Can I Prep The 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 the Gluten-Free Brie Tarts?
Store the tarts in the refrigerator for up to 3 days.
For More Tasty Appetizers, Click The Links Below:
Gluten-Free Bacon Wrapped Dates {Dairy-Free}
Gluten-Free Chicken Lettuce Wraps {Dairy-Free}
Gluten-Free Lobster Tails {Dairy-Free}
Gluten-Free Blackberry Brie Tarts
Ingredients
Gluten-Free Pie Crust
- 1½ cups gluten-free flour (210 g)
- 6 tablespoons unsalted butter, cold and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup sour cream
Filling
- 8 oz brie cheese, creamy
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.
Hi…how much butter is used in the gf blackberry brie tarts?
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