Vegan and Gluten Free Blueberry Raspberry Tarts

Vegan and Gluten Free Blueberry Raspberry Tarts

Recipe by Alice Medrich

The combination of cooked and raw berries makes gorgeous, fresh tasting tarts with just enough goopy filling in the bottom of each tender buttery shortbread crust. Top with non-dairy whipped topping or a side of plant-based ice cream—or serve them just as they are. The shortbread dough is made in a saucepan in less than 5 minutes. Rinse the pan and make the super-quick filling just before the final assembly tarts.


Vegan and Gluten Free Blueberry Raspberry Tarts

Serves 6



For the crusts

  • 4 tablespoons (56g) plant-based butter (we prefer Miyoko’s)
  • 2 tablespoons (25g) sugar
  • Generous 1/8 teaspoon salt
  • 2 teaspoons water
  • ½ teaspoon pure vanilla extract
  • ¾ cup (81g) Renewal Mill 1to1 Baking Flour

For the filling

  • 2 cups blueberries, divided up
  • Generous ½ cup raspberries
  • 1/3 cup (66g) sugar
  • 2 tablespoons and 1 teaspoon water
  • 1 tablespoon Renewal Mill 1 to1 Baking Flour
  • Generous pinch salt
  • A small lemon or orange, optional for zesting


  • A tart tamper or shot glass or similar sized object to shape the crusts
  • 1 muffin tin (for regular size muffins), ungreased
  • Zester, optional



Position a rack just below the center of the oven and preheat to 325F.

In a small saucepan, melt the butter. Off heat, stir in sugar, salt, water, and vanilla. Add the flour and stir just until the mixture forms a soft dough. Divide the warm dough into 6 equal portions (28g each).

Place one portion in each of 6 muffin pan cavities. To form a tart shell, cover one lump of dough with a loose piece of plastic wrap. Use a wooden tart tamper or a shot glass to press the plastic covered dough into the bottom and up the sides of the muffin cavity—bottom sides should be about 1/8 inch thick.

(The plastic prevents the tamper or shot glass from sticking to the dough).

Use the tamper or shot glass to even and smooth the sides and bottom of the shell. Leave the edges a little ragged and rustic. Repeat to make the remaining shells. Prick the bottom of each shell.

Bake until the crusts are slightly golden brown, 20-25 minutes. Set the pan on a rack to cool completely before removing the crusts. 


TO MAKE THE FILLING (just before assembling the tartlets) 

In a small saucepan, combine 1 cup of the blueberries with the sugar, water, flour, and salt. Set the remaining berries aside.

Grate the zest of half of the lemon or orange into the pan, if desired. Bring the mixture in the saucepan to a simmer over medium heat, stirring frequently.

Simmer, stirring, until the filling is thick and translucent, about 2 minutes. Use while hot.



Remove crusts from the pan and set them on a plate. Divide the hot filling evenly among the crusts, filling them about half full and leaving a few spoonfuls of syrup in the pan.

Heap the reserved uncooked blueberries and raspberries atop the cooked filling. Drizzle a little of the remaining syrup on top. If desired, sieve of a little powdered over the tops just before serving. Tarts are best on the first day, but leftovers are quite good the following day.

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