October Recipes

Gluten-Free, Sugar-Free Raspberry Pastry Tarts

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Gluten Free Sugar Free Raspberry Pastry Tarts broken apart
Hands On:
45 minutes
Total Time:
75 minutes
Serves:
8

Ingredients

    Pastry

    • 2 cups Bob's Red Mill gluten-free 1 to 1 baking flour, plus additional for dusting
    • ½ cup stone ground millet flour
    • 1 tbsp Swerve confectioners' sugar replacement
    • 1 tsp gluten-free xanthan gum
    • ½ tsp Hy-Vee baking powder
    • ½ tsp Kosher salt
    • ¾ cup cold water, plus 1 tablespoon
    • 2 tbsp Hy-Vee white distilled vinegar
    • 14 tbsp Hy-Vee unsalted butter, cold, chopped
    • 1 Hy-Vee large egg

    Filling

    • ⅔ cup Polaner sugar-free seedless raspberry preserves
    • 1 tsp fresh lemon juice
    • ½ tsp gluten-free xanthan gum

    Glaze

    • 1 cup Swerve confectioners' sugar replacement
    • 1 ½ tbsp water (up to 2 tablespoons)
    • freeze-dried raspberries for garnish, crushed
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    Preparation

    1
    Place baking and millet flours, sugar replacement, xanthan gum, baking powder, and salt in a food processor. Cover and pulse until combined. Add cold butter. Cover and pulse until fine crumbs form with no visible pieces of butter. Transfer to large bowl. Stir together 3/4-cup cold water and vinegar. Drizzle ¼-cup water mixture over flour mixture; stir with fork. Add additional water mixture, 2 tablespoons at a time, just until dough holds together. Shape dough into a ball; divide in half. Shape into disks; wrap each disk in plastic wrap. Refrigerate for 30 minutes.
    2
    For filling, stir together raspberry preserves, lemon juice, and xanthan gum in small bowl; set aside. Preheat oven to 350°. Line a large rimmed baking pan with parchment paper; set aside.
    3
    Roll out each disk of the pastry dough on a floured surface to a 13x9-inch rectangle. Cut each into 8 (4x3-inch) rectangles. Transfer 8 rectangles to prepared baking pan.
    4
    Whisk egg and remaining 1 tablespoon water in small bowl. Brush edges of pastry rectangles in baking pan with egg mixture. Spoon raspberry filling on the centers of pastry rectangles; spread to ½-inch of edges.
    5
    Place remaining rectangles on top raspberry filling to cover, aligning edges. Press edges together to seal completely. Brush pastries with egg mixture. Poke holes in top of each pastry with a skewer. Bake for 25 to 28 minutes or until edges are golden brown. Transfer pastries to a cooling rack; cool completely.
    6
    For glaze, stir together confectioners’ sugar replacement and water in small bowl until smooth. Spread over pastry. Immediately sprinkle with crushed freeze-dried raspberries, if desired.

    Nutrition Facts

    Serves: 8
    Amount Per Serving
    Calories:350
    % Daily Value*
    Total Fat: 22g 28%
    Saturated Fat: 13g
    Trans Fat: 1g
    Cholesterol: 75mg 25%
    Sodium: 190mg 8%
    Total Carbohydrate: 57g 21%
    Dietary Fiber: 4g 14%
    Sugars: 0g 0%
    Protein: 5g 10%

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