Fruit Tartlets

I know it’s been a while, but what can I say, I haven’t felt too inspired lately. That’s why I’m back with an easy recipe…Gluten Free Dairy Free Fruit Tartlets. This recipe may be basic looking, but it’s a perfect pick me up treat.

Gluten Free Dairy Free Fruit Tartlets |

I think it’s this cold wintery weather we keep having that’s put me in a permanent state of hibernation. If you’re fortunate enough to already be experiencing spring like weather, count yourself lucky. It’s still bitterly cold in these parts with bursts of snow here and there. This kooky weather has frozen the creative part of my brain, resulting in just puddles of drool as I think of something new and delicious to bake. So too be honest, this recipe is only partly new. You may remember I used the same shell in the Butter Tarts recipe I previously posted (which on a side note, are freakin’ awesome!). Given I’m going crazy for spring to arrive; I filled these with some frozen fruit I had on hand which was wild blueberries and sour cherries. The beauty of this recipe is if you have different frozen fruit on hand, you can use it instead. The possibilities are endless. Go nuts. We’re not picky over here.

Gluten Free Dairy Free Fruit Tartlets-1 |

When you take a bit of these Gluten Free Dairy Free Fruit Tartlets, you’re hit with a burst of fruit – just the right dose to get out of that wintery coma. And sweetened slightly with maple syrup – is there any better sign of spring?

Gluten Free Dairy Free Fruit Tartlets-2 |

I may have to put up with this weather for a while longer, so I’ll just stay in, bake these tarts and think of warmer days as I gobble them up.

Pure deliciousness!



Gluten Free Dairy Free Fruit Tartlets

Makes: about 26 tartlets

These easy fruit tartlets are made using frozen fruit and sweetened with maple syrup.


    For Tarts:
  • 3/4 cup brown rice flour
  • 1/2 cup + 2 1/2 tbsp sorghum flour
  • 1/2 cup + 2 tbsp tapioca starch
  • 1/2 cup icing sugar
  • 1/4 cup light olive oil
  • 1 egg, lightly beaten
  • 1 tsp pure vanilla extract
  • 1 tbsp cold water (plus more if needed)
  • For Filling:
  • 1 cup frozen wild blueberries
  • 1 cup frozen sour cherries, chopped
  • 1/4 cup pure maple syrup


  1. Lightly spray mini tart trays and set aside.
  2. In bowl of mixer, combine flours, starch and icing sugar.
  3. Add oil, egg and vanilla and mix.
  4. Add 1 tbsp of cold water and mix until dough sticks together. Add more water, 1 tbsp at a time, only if needed.
  5. Remove dough from bowl, flatten into a disk, and wrap in plastic wrap. Place in refrigerator for at least 30 minutes to chill slightly (allowing for easier handling).
  6. Meanwhile, prepare the filling by mixing together, blueberries, cherries and maple syrup in a medium bowl. Set aside.
  7. Preheat oven to 400°F.
  8. Remove dough from refrigerator. Place between two sheets of parchment paper and roll out to approximately 1/4 thickness. Cut dough using a 2" round cutter and line each tart cup with dough. I used an espresso cup to cut the dough since I don't have a round cutter that small.
  9. Place about 2 tsp of filling into each tart shell, ensuring not to fill over the shell edge.
  10. Place in oven and bake for 5 minutes, then lower heat to 375°F and continue baking for another 5-8 minutes, or until edges are golden.
  11. Remove from oven and cool in trays for at least 15 minutes before carefully removing and letting cool on wire racks completely.
  12. Store cooled tarts in refrigerator for up to 5 days or in freezer to keep longer.

Chewy Cherry Brownies

I recently picked up a pouch of dried tart cherries, which is very odd given I’m not a big cherry fan. What can I say, I do weird things sometimes. It’s not that I hate cherry; it’s just not one of my faves, at least not in fruit form. By that I mean I really enjoyed cherry licorice (anyone know of any good gluten free licorice?? If so, please share!), but I’m not a fan of the fruit. It’s a bit sneaky when you think of it – looking all ruby red and delicious on the outside, but once you bite in, you get a hit of sour (damn you ruby temptress!).

Gluten Free Dairy Free Chewy Cherry BrowniesEven though I’m not big on cherry, I did like the idea of a cherry chocolate combo. Of course my brain immediately went to a chocolate cherry cupcake, but that would mean also having to make buttercream…and let’s be honest, I was feeling lazy and wanted to whip something up quickly. So instead, I made these Gluten Free Dairy Free Chewy Cherry Brownies.

Gluten Free Dairy  Free Chewy Cherry BrowniesAnother bonus of this recipe is that no mixer is required. Don’t get me wrong, I love my KitchenAid stand mixer (my boy blue has been going strong for many years!) but sometimes I would rather mix everything up quickly by hand. And this recipe definitely delivers! It’s super quick to whip up and clean up. The brownies are soft and chewy, while the tartness of the cherries shines through the rich chocolate quite nicely. I also decided to throw in some chopped pecans as I had some on hand, but you can choose to omit them from the recipe if you wish.

Gluten Free Dairy Free Chewy Cherry BrowniesIn this form, cherries are sweet in my book. 
Pure deliciousness!
Enjoy and thanks for stopping by! Comments are always welcomed

Gluten Free Dairy Free Chewy Cherry Brownies

Prep Time: 10 minutes

Bake Time: 35 minutes

Makes: One 8" pan

The tartness of the dried cherries shines through the rich chocolate in these quick and easy to make brownies!


  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsweetened premium cocoa, sifted
  • 1/2 cup light olive oil
  • 3 eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sorghum flour
  • 1/4 cup almond flour
  • 2 tbsp tapioca starch
  • 3/4 cup dried cherries
  • 3/4 cup chopped pecans (optional)


  1. Preheat oven to 350°F. Spray 8" square pan and set aside.
  2. In medium bowl, combine sugars and cocoa.
  3. Whisk in oil, eggs and vanilla.
  4. Add in flours and starch and mix until well combined. Fold in cherries and pecans (if using).
  5. Pour into prepared pan and bake for 35 min, or until tester inserted into center comes out clean.
  6. Let cool in pan for at least 5 min before transferring to wire rack to cool completely.