It’s a breakfast…a snack…a dessert…It’s homemade pastry tarts!

The best part of making these tarts is that they can be filled with your choice of a jam that’s safe for your family and they’re pretty simple to make!…(One more, best part…baking them makes the house smell so good!

I hope that you enjoy!

-Monique

^{***As an Amazon Associate I earn from qualifying purchases.}

View this post on Instagram

A post shared by Allergy Possible! Author/Illustrator: Monique Faella (@allergy_possible)

[Click Here to Jump to Recipe]

Below are links to my allergy-friendly children’s picture books.

Your purchase helps me to continue to share allergy-friendly recipes and food allergy awareness as well.

Thank you for your support!

---

Allergy-Friendly Fruit Filled Pastry Tarts [RECIPE]

---

***As an Amazon Associate I earn from qualifying purchases. I earn a small fee that doesn’t increase the price you pay for the product.

---

Tart Fruit Filling:

You can use a safe jam/jelly of your choice (whether it’s storebought or homemade.

Tip: for a homemade filling, simply simmer fresh or frozen berries/fruit in a saucepan (blueberries, raspberries, cherries, apples, or even lemon are all great options!) and I add some sugar to sweeten it and I mix it regularly so that it doesn’t stick or burn. After awhile, if the mixture is still too runny (since it needs to be as thick as the consistency of jam/jelly) I gradually add in xanthan gun…a little goes a long way! (I might start with a 1/4 tsp. and go up to a 1/2 tsp.) When I gradually add in the xanthan gum i continue to stir. Xanthan gum seems to take a couple to a few minutes to activate and begin thickening a recipe. So you want to be sure to allow enough time to pass before resorting to adding in more xanthan if you don’t think your fruit mixture is thick enough.

The Crust Recipe:

This is actually the same crust recipe that I used to make my apple pie recipe.

Dry Ingredients:

• 1 1/2 – 1 3/4 C Gluten Free, All-Purpose Flour
• 1/2 C Cornmeal
• 1/4-1/3 C Sugar
• 1 tsp. Salt

---

Wet Ingredients:

• 1 1/2 Sticks of Avocado Butter (room temperature). Substitute with whichever butter is safe for your family.
• 1/2 C Warm Water

Directions:

^{This recipe typically yields enough dough for 2 pie crusts (a top crust and a bottom crust.) Which in terms of pastry tarts, translates to roughly 10 tarts, (depending on how big or small you make them).}

• Mix dry ingredients in a medium to large sized mixing bowl with a spatula.

• In a separate large bowl, mix wet ingredients.
• Gradually mix the wet ingredients into the bowl of dry ingredients with a spatula. Once the entirety of the dry ingredients has been completely blended into the wet ingredients, the mixture should resemble pie crust dough. If the dough is too sticky, I gradually mix in a little more gluten free all-purpose flour. I try to shape it into a ball shape and then I divide the dough into two halves.
• I scatter flour onto parchment paper, then I place a ball of dough into the center of the parchment paper, then I place a second sheet of parchment paper over the dough so that the dough is sandwiched between the two sheets of parchment paper.

• Next, roll the dough out either by using a rolling pin or a smooth drinking glass. I keep carefully rolling the dough out from the center to the outside edge of the parchment paper. My ultimate goal is to roll it out to an 1/8″ thick circle.

• I carefully peel away the top layer of parchment paper, I line a couple of large baking sheets with parchment paper. Next, I cut the dough into uniform rectangles. (I trace my daughter’s metal, lunch, food container because it is the perfect shape and size for a tart, however, I’m sure that you could buy a rectangular cookie cutter or use another cookie cutter shape…who says that the tarts need to be rectangular?!
• Then, I carefully use a spatula to lift each pastry rectangle off of the rolling pin parchment paper and place it onto the parchment paper lined baking sheet.
• Spoon on and smooth out 1 tsp.-1 tbs of fruit filling into the center of each piece of dough. Make sure to not spread the fruit filling all the way to the edges so that when you place a second piece of dough on top, it will have a clean piece of dough to adhere to. I use a fork to press and seal all of the edges of each pastry shut.
• Bake in the oven until golden at 350 degrees for 30-34 minutes (depends on your oven).
• When the pastries have cooled, you can glaze them if you’d like to, it’s totally optional. Here’s a link to my Cookie Icing (Powdered Sugar Glaze) Recipe.

Enjoy!

-Monique

---

WEBSITE DISCLAIMER

The information provided by Allergy Possible!^TM and/or Monique Faella Designs (“we,” “us,” or “our”) on http://www.allergypossible.com and/or on http://www.moniquefaelladesigns (the “site”) is for general informational purposes only. All information on the Site is provided in good faith, however we make no representation or warranty of any kind, express or implied, regarding the accuracy, adequacy, validity, reliability, availability, or completeness of any information on the Site. UNDER NO CIRCUMSTANCES SHALL WE HAVE ANY LIABILITY TO YOU FOR ANY LOSS OR DAMAGE OF ANY KIND INCURRED AS A RESULT OF THE USE OF THE SITE OR RELIANCE ON ANY INFORMATION PROVIDED ON THE SITE. YOUR USE OF THE SITE AND YOUR RELIANCE ON ANY INFORMATION ON THE SITE IS SOLELY AT YOUR OWN RISK.

EXTERNAL LINKS DISCLAIMER

The Site may contain (or you be sent through the Site) links to other websites or content belonging to or originating from third parties or links to websites and features in banners or other advertising. Such external links are not investigated, monitored, or checked for accuracy, adequacy, validity, reliability, availability, or completeness by us. WE DO NOT WARRANT, ENDORSE, GUARANTEE, OR ASSUME RESPONSIBILITY FOR THE ACCURACY OR RELIABILITY OF INFORMATION OFFERED BY THIRD-PARTY WEBSITES LINKED THROUGH THE SITE OR ANY WEBSITE OR FEATURE LINKED IN ANY BANNER OR OTHER ADVERTISING. WE WILL NOT BE A PARTY TO OR IN ANY WAY BE RESPONSIBLE FOR MONITORING ANY TRANSACTION BETWEEN YOU AND THIRD-PARTY PROVIDERS OF PRODUCTS OR SERVICES.

PROFESSIONAL DISCLAIMER

The Site cannot and does not contain medical/health advice. The medical information is provided for general informational and educational purposes only and is not a substitute for professional advice. Accordingly, before taking any actions based upon such information, we encourage you to consult with the appropriate professionals. We do not provide any kind of medical/health advice. THE USE OR RELIANCE OF ANY INFORMATION CONTAINED ON THIS SITE IS SOLELY AT YOUR OWN RISK.

AFFILIATES DISCLAIMER

The Site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. ***As an Amazon Associate I earn from qualifying purchases.