Breakfast Tarts

Breakfast Tarts


  • 3 cups Baking Free™ gluten-free All Purpose Flour
  • 1/2 teaspoon xanthan gum
  • 1/2 cup granulated sugar
  • 3/4 teaspoons baking soda
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons butter, cold and cut up
  • 3/4 cups buttermilk (I made mine with 1 cup almond milk and 2 Tablespoons lemon juice--set aside 5 minutes)
  • 3/4 cups strawberry jam or jelly (or any flavor you like)


  • 1/2 cup confectioners sugar
  • 1/4 teaspoon vanilla
  • 1 tablespoon milk
  • drop of red food coloring


Step 1
Preheat oven to 425 degrees F. Prepare 2 baking sheets with parchment paper and set aside. In the food processor, pulse flour, sugar, baking powder, baking soda, xanthan gum and salt. Add butter and pulse until it looks like coarse crumbs. Through the tube add the buttermilk (only 3/4 cup off what you have prepared). Mix until it comes together.
Step 2
Transfer the dough to a floured surface and divide in half. I usually use floured plastic wrap on my counter--it stays put and you can get the dough pieces up easily by moving the plastic wrap. Pat half of the dough into a rectangle. With a rolling pin roll the piece of dough into a piece 10 inches X 15 inches. Cut into 6 pieces, each 5 inches square or so. Place 1 tablespoon of jelly or jam on half of each square. Do not get jam on the edges! Fold the squares in half and seal edges with water and a fork. Prick the tops with the fork and place on baking sheet.
Step 3
Repeat Step 2 with other half of dough. You should make 10-12 tarts. Bake tarts for 10-12 minutes or until golden. Let tarts cool completely before glazing them.
Step 4
In medium bowl, mix together the confectioners sugar, vanilla, milk and food coloring. Add more sugar if too thin. Drizzle topping on the tops of the cooled tarts. Makes 10-12 tarts.