Baking and desserts · American
Gluten-Free Berry Tarts
Individual gluten-free berry tarts with crisp almond-oat shells, vanilla mascarpone filling, and glossy fresh berries.
Jump to recipe35 min prep · 18 min cook
Before you start
- Pack the crust firmly with the bottom of a measuring cup so it holds together after baking.
- Assemble no more than 4 hours ahead to keep the shells crisp.
Complete recipe
Gluten-Free Berry Tarts
6 servings
Ingredients
- 1 1/2 cups fine almond flour
- 3/4 cup certified gluten-free rolled oats, finely ground
- 1/4 cup granulated sugar
- 1/4 teaspoon fine salt
- 5 tablespoons unsalted butter, melted
- 1 large egg white
- 8 ounces mascarpone
- 1/2 cup plain Greek yogurt
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 2 cups mixed strawberries, raspberries, and blueberries
- 2 tablespoons apricot preserves
Step-by-step instructions
- Heat the oven to 350°F. Lightly grease six 4-inch tart pans or a standard muffin pan.
- Mix the almond flour, ground oats, sugar, and salt. Stir in the butter and egg white until evenly moistened. Press firmly into the bottoms and sides of the pans.
- Bake for 15 to 18 minutes, until the shells are golden at the edges. Cool completely before carefully unmolding.
- Whisk the mascarpone, yogurt, honey, and vanilla until smooth. Divide among the cooled shells and top generously with berries.
- Warm the apricot preserves with 1 teaspoon water, strain if lumpy, and brush lightly over the fruit. Chill for 20 minutes before serving.
Tips for the best results
- Pack the crust firmly with the bottom of a measuring cup so it holds together after baking.
- Assemble no more than 4 hours ahead to keep the shells crisp.
Make ahead, storage, and leftovers
Store assembled tarts covered in the refrigerator for up to 2 days. Unfilled shells keep airtight at room temperature for 3 days.
Frequently asked questions
Are these tarts completely gluten-free?
They are when made with certified gluten-free oats and ingredients processed in a gluten-free facility.
Can I use cream cheese?
Yes. Soften it fully and whisk with an extra tablespoon of yogurt for a smooth filling.