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



    • 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


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


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