Preparation time: 10 minutes

Baking time: 15 minutes

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• Raspberry Tartlets in Buttery Crust

These cute little tarts are so simple, yet so gorgeous. The best part is that you just press the dough into the pans—no rolling pin needed! The fluted edge of the pan automatically shapes the dough. You will only use half of the dough, so freeze the other half for a later pair of tarts. I like the tartlets with a dollop of whipped cream or plain yogurt, but they are delicious by themselves.

MAKES 2 TARTLETS

Buttery Crust

• ½ cup Carol’s Gluten-Free Flour Blend
• ⅓ cup tapioca flour
• ¼ cup sweet rice flour
• 1 tablespoon granulated sugar
• ¼ teaspoon salt (or 1/16 teaspoon/pinch if using buttery spread)
• ⅛ teaspoon (dash) xanthan gum
• 1/16 teaspoon (pinch) baking soda
• 6 tablespoons unsalted butter or buttery spread
• 3 tablespoons milk of choice
• 1 to 2 teaspoons water, if needed

Raspberry Filling

• 1 cup fresh raspberries
• 2 tablespoons good-quality raspberry jam (I like Bonne Maman, found in grocery stores)

1. Place racks in the bottom and middle positions of the oven. Preheat the oven to 375°F.

2. Make the crust: In a medium bowl, whisk together the flour blend, tapioca flour, sweet rice flour, sugar, salt, xanthan gum, and baking soda until well blended. With an electric mixer on low speed, beat in the butter and milk until small clumps form. If the dough shapes into a cohesive ball with your hands, it is ready. If not, beat in water, 1 teaspoon at a time, until the dough is ready. Knead the dough with your hands until it is very smooth.

3. Divide the dough in half. Tightly wrap one half and freeze for another use, for up to 1 month.

4. Divide the remaining dough in half and shape each half into a ball. Place one ball in the center of a 3½- to 4-inch nonstick tart pan. With your fingers, press the dough evenly on the bottom and up the sides of the pan. Repeat with the remaining dough half in a second tart pan. Place both pans on a rimmed baking sheet. With a fork, prick the bottoms and sides of the dough a few times.

5. Bake the crusts on the bottom rack of the oven for 5 minutes. Shift the pans to the higher rack and bake for another 10 minutes, until the edges of the pastry start to brown. Cool for 15 minutes on a wire rack.

6. Make the filling: Arrange the raspberries in a single layer in the two crusts. Heat the jam in the microwave on Low power just until the jam is melted, about 5 seconds. Pour the jam over the raspberries in each crust and use a pastry brush or fork to nudge the jam into the nooks and crannies between the raspberries and out to the edges of the crust. Let cool for at least 1 hour before serving.

Per tartlet: 385 calories; 2g protein; 18g total fat; 5g fiber; 55g carbohydrates; 47mg cholesterol; 192mg sodium