Recipe: Gluten-Free Strawberry Tarts

June 22, 2015 Updated: June 24, 2015

Nothing signals the start of summer more than the sprouting up of farmers markets and the sweet smell of just-picked strawberries.

Strawberries start the fresh summer fruit season and are one of my favorite parts of summer. Their sweet flavor and bright red color make them the perfect addition to fruit trays, salads, and of course dessert. 

These flaky strawberry tarts are the perfect sweet on-the-go breakfast or picnic dessert. They are simple to make and taste absolutely amazing. Make sure you stop by your local farmers market and stock up on fresh seasonal produce. Celebrate the abundance of nature and help support your local community and agriculture.


The Crust

2 cups gluten-free flour (Living Now Foods all-purpose gluten-free flour is a good choice)
1/4 cup almond meal
3/4 cup butter (or Melt Organic)
1/2 teaspoon salt
6 to 9 tablespoons ice water

Strawberry Filling

4 cups frozen strawberries
3/4 cup plus 1/4 cup water
4 tablespoons organic cane sugar
1 tablespoon tapioca flour

In a mixing bowl, whisk flour, almond meal, and salt to combine. Cut butter into the flour mixture with a pastry cutter or two knives. You want the flour and butter to resemble little peas.

Slowly add ice water while gently mixing dough with your hands without over-mixing. Start with 6 tablespoons and add more if needed. You want the dough to just come together. It should form a ball when pressed with hands but should not be dry. Form dough into a disk and wrap in plastic wrap. Cool in the fridge for 20 minutes. 

Meanwhile preheat the oven to 350º Fahrenheit and make the strawberry filling. In a large skillet over low heat, combine strawberries with 3/4 cup water and sugar. Stir to dissolve and coat the strawberries. Cook for 10 minutes or until strawberries are soft.

Once strawberries are soft, use a potato masher or fork to smash the strawberries. (It is easier to fill the tarts if you break up the strawberries.) In a measuring cup, combine the remaining 1/4 cup water with tapioca flour and whisk to combine.

Slowly add starch mixture to the berries while stirring with a wooden spoon. Cook another 3 to 5 minutes until the mixture has thickened. Turn off the heat and let the strawberry filling cool.

Roll out the pie dough to about 1/4 inch thick. Cut dough into equal-size pieces using a knife or cookie cutter. Carefully transfer half the dough to a parchment-lined baking sheet. I find it helpful to use a stiff spatula. Spoon some strawberry filling onto the center of half the dough pieces (ones on the tray) making sure to leave a border of dough exposed.

Place the remaining dough pieces on top of the filling, pressing down the edges with a fork to seal in the filling. Cut two small slits into the top of each tart to let the steam escape and sprinkle with sugar. Place in the oven and bake for about 20 minutes or until the bottoms are lightly golden. Let cool completely and drizzle with glaze (optional). 

To make a glaze, simply combine icing sugar and water to create a paste. The amount of water you add depends on your desired thickness. A little water goes a very long way.

Deanna Harris is a holistic nutritionist. This article was originally published on

*Image of “tart” Courtesy of Deanna Harris