Gluten-Free |Miniature Desserts

SHELLS

1 cup all-purpose gluten-free flour

½ cup almond meal

½ teaspoon xanthan gum

¼ cup sugar

FILLING

1 (8-ounce) package cream cheese

½ cup heavy cream

½ teaspoon almond extract

¼ teaspoon salt

4 tablespoons butter, melted

1 teaspoon vanilla

3 tablespoons milk

2 tablespoons confectioners’ sugar

¼ cup crystallized ginger, finely chopped

1. Preheat oven to 350°F. Generously grease a mini tart tin with cooking spray or butter.

2. In a large mixing bowl, whisk together the flour, almond meal, xanthan gum, sugar, and salt. Add the melted butter, vanilla, and milk, and mix. Use your hands to knead the dough until it hangs together and becomes smooth.

3. Take a small chunk of dough, roll it into a ball between your palms, and place it in one of the tart cups. Use a pestle (from a mortar and pestle) to press the dough down so that it spreads up the sides of the cup. Repeat until all cups are filled.

4. Place mini tart tin in the oven and bake for about 10 minutes or until the shells are slightly golden. Remove from oven, press the dough down again if it has puffed up, and allow to cool.

5. In a large mixing bowl, beat together the cream cheese, heavy cream, almond extract, and confectioners’ sugar until creamy. Put a heaping teaspoon of filling into the bottom of each tart shell. Sprinkle crystallized ginger on top. These are best served immediately, but leftovers can be stored in the refrigerator for up to 3 days.

Lemon-Blueberry Tartlets

SHELLS

1 cup all-purpose gluten-free flour

½ cup almond meal

½ teaspoon xanthan gum

¼ cup sugar

FILLING

1 (8-ounce) package cream cheese

½ cup sugar

2 large eggs plus 2 yolks

½ cup fresh squeezed lemon juice

¼ teaspoon salt

4 tablespoons butter, melted

1 teaspoon vanilla

3 tablespoons milk

1 tablespoon lemon zest

2 cups fresh blueberries, rinsed and drained

1. Preheat oven to 350°F. Generously grease a mini tart tin with cooking spray or butter.

2. In a large mixing bowl, whisk together the flour, almond meal, xanthan gum, sugar, and salt. Add the melted butter, vanilla, and milk and mix. Use your hands to knead the dough until it hangs together and becomes smooth.

4. Place mini tart tin in the oven and bake for about 5 minutes or until the shells are slightly golden. Remove from oven and press the dough down again if it has puffed up.

5. In a large mixing bowl, beat together the cream cheese and sugar. Add the eggs, one at a time, beating until smooth. Finally add the lemon juice and lemon zest.

6. Fill each tart shell to pan level and return to oven to bake for about 10 minutes, or until filling is set. Remove from oven and allow to cool. Sprinkle tarts with the crystallized ginger and serve. Leftovers can be stored in the refrigerator for up to 3 days.

Chocolate-Raspberry Ganache Tartlets

SHELLS

1 cup all-purpose gluten-free flour

½ cup almond meal

½ teaspoon xanthan gum

¼ cup sugar

GANACHE

8 ounces bittersweet chocolate, chopped

1 cup heavy cream

¼ teaspoon salt

4 tablespoons butter, melted

1 teaspoon vanilla

3 tablespoons milk

4 tablespoons butter, softened

½ cup raspberry preserves

1 pint fresh raspberries, for garnish

1. Preheat oven to 350°F. Generously grease a mini tart tin with cooking spray or butter.

4. Place mini tart tin in the oven and bake for about 10 minutes or until the shells are slightly golden. Remove from oven, press the dough down again if it has puffed up, and allow to cool.

5. To make the ganache, place chocolate bits in a medium bowl. In a saucepan, heat heavy cream to a simmer. Remove from heat and pour over chocolate bits. Add preserves and use a whisk to stir in slow circles until combined. Add butter, 1 tablespoon at a time, continuing to mix slowly until ganache is smooth and thick.

6. Divide ganache between tartlet shells, using a teaspoon or piping it in with a pastry bag. Garnish with a single fresh raspberry on top. Serve immediately, or refrigerate for up to 3 days.

Cherry Mascarpone Tartlets

SHELLS

1 cup all-purpose gluten-free flour

½ cup almond meal

½ teaspoon xanthan gum

¼ cup sugar

FILLING

1 cup mascarpone cheese

½ cup pitted cherries, crushed into small pieces

1 teaspoon almond extract

¼ teaspoon salt

4 tablespoons butter, melted

1 teaspoon vanilla

3 tablespoons milk

1 tablespoon honey

1 cup toasted almonds, chopped, or pistachios

1. Preheat oven to 350°F. Generously grease a mini tart tin with cooking spray or butter. In a large mixing bowl, whisk together the flour, almond meal, xanthan gum, sugar, and salt. Add the melted butter, vanilla, and milk, and mix. Use your hands to knead the dough until it hangs together and becomes smooth.

2. Take a small chunk of dough, roll it into a ball between your palms, and place it in one of the tart cups. Use a pestle (from a mortar and pestle) to press the dough down so that it spreads up the sides of the cup. Repeat until all cups are filled.

3. Place mini tart tin in the oven and bake for about 10 minutes or until the shells are slightly golden. Remove from oven, press the dough down again if it has puffed up, and allow to cool.

4. In a medium bowl, mix together mascarpone cheese, cherries, almond extract, and honey. Fill each tartlet shell with the mixture and garnish with the toasted almonds or pistachios.

Classic Whoopie Pies

CAKE

½ cup Dutch process cocoa powder

2½ cups all-purpose gluten-free flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 stick unsalted butter, room temperature

FILLING

½ cup (1 stick) unsalted butter

½ cup marshmallow fluff

1 cup sugar

1 large egg, room temperature

1 teaspoon vanilla extract

1 cup buttermilk (if you don’t have buttermilk, you can make your own by mixing 1 cup of milk with 3½ teaspoons of lemon juice or white vinegar)

¾ cup confectioners’ sugar

1 teaspoon vanilla extract

1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.

2. Sift cocoa powder, flour, baking powder, baking soda, and salt into a large bowl. In a separate bowl, beat together butter and sugar until fluffy. Add egg and vanilla and mix until all are combined.

3. In separate bowl, combine half the flour with the butter mixture and mix well. Slowly add in buttermilk and continue mixing. When mixture is consistent, add remaining flour and mix until smooth.

4. Scoop heaping tablespoons of batter onto the prepared pans. Allow about 2 inches of space between each as cakes will spread as they bake.

5. Bake on center rack for 15–18 minutes, until a toothpick inserted comes out clean and the cakes spring back when touched. Remove from oven and immediately transfer cakes and parchment paper onto a cooling rack to cool completely.

6. To prepare the filling, beat together the butter, fluff, and sugar. Slowly add ¾ cup confectioners’ sugar and continue beating. Add 1 teaspoon vanilla extract and mix so all ingredients are thoroughly combined.

7. Transfer the filling to a pastry bag with a round tip. Pipe a dollop of filling on the flat side of half of the cooled cakes. Sandwich with remaining cookies.

VARIATIONS

Add orange, lemon, or mint extracts instead of vanilla to give the cream filling a zing!

Pumpkin Whoopie Pies with Maple Cream Filling

CAKE

3 cups all-purpose gluten-free flour

½ teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon ground cloves

1 stick (½ cup) unsalted butter, room temperature

FILLING

1 stick (½ cup) unsalted butter, softened

1 (8-ounce) package cream cheese, softened

1 cup brown sugar, firmly packed

2 large eggs, room temperature

1 teaspoon vanilla extract

2½ cups pumpkin puree

1 tablespoon molasses

¼ cup pure maple syrup

1 teaspoon maple extract (optional)

3 cups confectioners’ sugar

1. Preheat oven to 350°F with tray on middle oven rack. Line two baking sheets with parchment paper or silicone baking mats and set aside.

2. Sift flour, salt, baking powder, baking soda, cinnamon, and cloves into a large bowl. In a separate bowl, beat together butter and brown sugar until fluffy. Add eggs, vanilla, pumpkin puree, and molasses and mix until all are combined.

3. In separate bowl, combine half the flour with the butter mixture and mix well. Add remaining flour and mix until smooth.

4. Scoop heaping tablespoons of batter onto the prepared pans. Allow about 2 inches of space between each as cakes will spread as they bake.

6. To prepare the filling, beat together the butter, cream cheese, maple syrup, and maple extract if using. Gradually add the confectioners’ sugar and continue beating.

7. Transfer the filling to a pastry bag with a round tip. Pipe a dollop of filling on the flat side of half of the cooled cakes. Sandwich with remaining cookies.

Pop Tarts

PASTRY

1½ cups all-purpose gluten-free flour

½ teaspoon xanthan gum

¼ cup sugar

FILLING

6 tablespoons jam

¼ teaspoon salt

4 tablespoons butter, melted

1 teaspoon vanilla

3 tablespoons milk

2. In a large mixing bowl, whisk together the flour, xanthan gum, sugar, and salt. Add the melted butter, vanilla, and milk and mix. Use your hands to knead the dough until it hangs together and becomes smooth.

3. Line a flat work surface with parchment paper and dust with gluten-free flour. Turn the dough onto the surface and place another piece of parchment paper over top. Roll out the dough to about ¼-inch thick. Peel away the top piece of parchment paper and slice dough into squares, hearts, or circles. Gather scraps into a ball, roll out again, and repeat until dough is all used up.

4. Spoon a little jam into the center of the pastry. Place another pastry cut-out on top. Use the back of a fork to seal the edges. Transfer to a lightly greased baking sheet and bake for 8–10 minutes, or until the edges begin to turn golden. Transfer to wire rack to cool.

Apple Crumb Cups

8 medium apples, peeled and sliced

¾ cup gluten-free oats

¾ cup all-purpose gluten-free flour

1 cup brown sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

1 stick (½ cup) butter, cut into pieces

Whipped cream

2. Divide apple slices between 8–10 ramekins. In a medium mixing bowl, combine oats, flour, brown sugar, cinnamon, and nutmeg. Mix the butter in, using two forks, a pastry cutter, or your fingers to incorporate.

3. Place ramekins on a cookie sheet and divide topping between them. Bake for 35–40 minutes, or until topping is golden and bubbly. Cool before serving so that ramekins don’t burn your fingers. Serve with whipped cream.

VARIATION

Rather than baking in ramekins, you can bake in a 2-quart casserole dish and then scoop into tea cups or shot glasses to serve.

Raspberry Peach Cobbler

5 medium peaches, peeled and sliced

2 cups fresh or frozen raspberries

1 tablespoon cornstarch

¾ cup gluten-free oats

¾ cup all-purpose gluten-free flour

1 cup brown sugar

1 teaspoon cinnamon

½ teaspoon nutmeg

1 stick (½ cup) butter, cut into pieces

2. In a large bowl, mix together peach slices, raspberries, and cornstarch. Divide between 8–10 ramekins. In a medium mixing bowl, combine oats, flour, brown sugar, cinnamon, and nutmeg. Mix the butter in, using two forks, a pastry cutter, or your fingers to incorporate.

3. Place ramekins on a cookie sheet and divide topping between them. Bake for 35–40 minutes, or until topping is golden and bubbly. Cool before serving so that ramekins don’t burn your fingers.

VARIATION

Rather than baking in ramekins, you can bake in a 2-quart casserole dish and then scoop into tea cups to serve.

GLUTEN-FREE PIECRUST

MAKES 4 SINGLE-CRUST MINI PIES

Ingredients

1 cup white rice flour

¼ cup potato starch (not potato flour)

¼ cup tapioca starch

1 teaspoon xanthan gum

1 teaspoon salt

2 tablespoons sugar

½ cup butter, cold

2 to 4 tablespoons ice water

Directions

Combine all dry ingredients in a food processor fitted with a steel blade and pulse to mix. Cut butter into ½ inch pieces, add to flour mixture, and pulse until mixture forms a coarse meal. Add ice water a little at a time, pulsing until dough begins to hold together.

Remove the dough from the food processor and form into a ball. Flatten it slightly, wrap in plastic wrap, and refrigerate for at least one hour. Remove from refrigerator a few minutes before ready to use. Roll the dough between two pieces of waxed paper sprinkled with gluten-free flour.

Note: to make chocolate pastry, add 2 tablespoons of cocoa powder to the dry ingredients and increase the sugar to 3 tablespoons.

Caramelized Pear Pies

Pastry for 4 top and bottom crusts (see page 48)

3 tablespoons brown sugar

2 tablespoons cornstarch

1 teaspoon cinnamon

⅛ teaspoon salt

½ teaspoon lemon zest (optional)

1 (15.25-ounce) can pears in fruit juice (not syrup)

1 tablespoon butter

2. In a medium bowl, combine brown sugar, cornstarch, cinnamon, salt, and lemon zest (if using).

4. Line muffin tins (or a mini pie maker appliance) with bottom piecrusts for 4 pies. Divide pears between the four pies. Dot each pie with pats of butter. Cover with top crusts and bake for 15–17 minutes (or in a mini pie maker for 10 to 12 minutes) or until the crusts are golden.

Strawberry Rhubarb Pies

Pastry for 4 top and bottom crusts (see page 48)

2 cups chopped rhubarb

1 cup granulated sugar

1 cup strawberries, hulled and sliced

1 tablespoon butter

1. Preheat oven to 400°F. Line muffin tins (or a mini pie maker appliance) with bottom piecrusts for 4 pies.

2. In a saucepan, heat rhubarb and sugar and simmer for about 10 minutes, or until the rhubarb starts to become soft. Add strawberries and simmer for another 3–4 minutes. Add butter and mix until melted and combined. Remove from heat.

3. Divide filling between crusts. Slice top pastry rounds into strips to create a lattice top over each pie.

4. Bake in the oven for 12–15 minutes (or in a mini pie maker for 8–10 minutes), or until the crusts are golden.

Mocha Souffles

Pastry for 4 bottom crusts (see page 48)

2 eggs

5 ounces bittersweet chocolate, chopped

1 tablespoon butter

½ cup sugar

2 tablespoons instant coffee granules

Whipped cream for serving

1. Preheat oven to 400°F. Line muffin tins (or a mini pie maker appliance) with bottom piecrusts for 4 pies.

3. In a double boiler, melt chocolate and butter. Add sugar and coffee and mix. Remove from heat and fold in beaten eggs.

4. Use a ladle to divide filling between crusts. Bake in the oven for 12–15 minutes (or in a mini pie maker for 8–10 minutes), or until the crusts are golden.

Tollhouse Cookie Pies

Chocolate pastry for 4 bottom

crusts (see page 48)

⅔ cup brown sugar

¼ cup gluten-free all-purpose flour

2 eggs, lightly beaten

3 tablespoons butter, melted

1 teaspoon vanilla extract

1 cup peanuts, walnuts, or pecans, crushed

¾ cup chocolate chips

1. Preheat oven to 400°F. Line muffin tins (or a mini pie maker appliance) with bottom piecrusts for 4 pies.

2. Press crusts down to form indents, and cover with dried beans or pie weights to hold the crust in place. Bake for 8–12 minutes (or in a mini pie maker for 4–6 minutes), or until crusts are golden. Remove crusts from pie maker or muffin tins and place on a large plate or baking tray.

3. Combine condensed milk, maple syrup, brown sugar, cornstarch, and salt in a saucepan and stir over low heat until mixture begins to thicken (about 5–6 minutes). Divide filling between crusts and chill for about 2 hours before serving. Serve with a dollop of whipped cream.

Rhubarb Shortcake Sliders

BISCUITS

2½ cups gluten-free all-purpose flour

2 tablespoons granulated sugar

1 tablespoon baking powder

½ teaspoon salt

FILLING

4 stalks fresh rhubarb, sliced in ½-inch pieces

WHIPPED CREAM

1 cup heavy whipping cream

1 tablespoon granulated sugar

½ cup (1 stick) cold, unsalted butter, cut into small cubes

1 cup heavy whipping cream

1 large egg

1 teaspoon vanilla extract

⅓ cup granulated sugar

½ teaspoon vanilla

2. In a large bowl, whisk together the flour, sugar, salt, and baking powder. Cut the butter into small cubes and add to the flour mixture. Mix until the largest pieces of butter are the size of peas.

3. In a separate bowl, whisk together the cream, egg, and vanilla. Make a well in the flour mixture and pour the cream mixture into the center of it. Use a fork to stir until the dough is evenly mixed. Knead the dough with your hands eight turns or so to create a ball.

4. Lightly flour a cutting board with gluten-free flour and roll the dough out until it is between ¼ and ½-inch thick. Use a small (1½-inch diameter or so) round cookie cutter or the top of a shot glass continued on page 56 to cut the dough into rounds. Place rounds on greased baking sheet, spaced about 1½ to 2 inches apart. Chill for 10 minutes in the refrigerator before baking.

5. Bake biscuits on middle rack for 12 minutes, or until risen and lightly browned. Remove from oven and let cool.

6. Meanwhile, put the rhubarb and sugar in a saucepan with about ½ cup water and simmer until rhubarb becomes soft.

7. Beat the cream until it becomes light and fluffy. Sprinkle the sugar and vanilla over the cream. Continue to whip until it is thick and holds its shape. Cover with plastic wrap and keep chilled until it’s time to assemble the shortcakes.

8. To assemble, place a spoonful of rhubarb on the bottom of one shortcake, followed by a dollop of whipped cream. Place the top biscuit piece on top and repeat until biscuits are all used.

Mini Apple Turnovers

PASTRY

1½ cups all-purpose gluten-free flour

½ teaspoon xanthan gum

¼ cup sugar

FILLING

5 medium apples, peeled and sliced

2 tablespoons butter, divided

¼ teaspoon salt

4 tablespoons butter, melted

1 teaspoon vanilla

3 tablespoons milk

¾ cup sugar

2 teaspoons cinnamon

1. Preheat oven to 375°F. Generously grease a baking sheet. In a large bowl, whisk together the flour, xanthan gum, sugar, and salt. Add the melted butter, vanilla, and milk and mix. Use your hands to knead the dough until it hangs together and becomes smooth.

2. Line a flat work surface with parchment paper and dust with gluten-free flour. Turn the dough onto the surface and place another piece of parchment paper over top. Roll out the dough to about ¼-inch thick. Peel away the top piece of parchment paper and slice dough into squares about 4 inches across. Gather scraps into a ball, roll out again, and repeat until dough is all used up.

3. In a large skillet, sauté the apple pieces with the butter, sugar, and cinnamon until apples become soft. Place about 1½ teaspoons of apple filling in one corner of each pastry square. Fold the pastry over to form a triangle, and seal the edges. Place on baking sheet, prick with a fork, and repeat until filling is all used. Bake for 18–22 minutes, or until golden. Remove from oven and allow to cool on a wire rack for several minutes before serving.

Cherry Clafoutis

4 eggs

¾ cup sugar

2 teaspoons lemon zest

1 teaspoon vanilla

1 cup milk (cow’s milk, coconut milk, or almond milk)

¾ cup gluten-free all purpose flour or almond flour

¼ teaspoon salt

1 cup halved and pitted cherries

Confectioners’ sugar, for dusting.

2. In a large mixing bowl, beat together eggs, sugar, lemon zest, and vanilla. Add milk, and beat another 30 seconds or so. Stir in the flour and salt.

3. Fill each muffin cup about ¾ of the way, place 3 or 4 cherry halves on top of the batter in each cup, and bake for 20–25 minutes, or until a toothpick inserted in the middle of one comes out clean. Just before serving, dust with confectioners’ sugar.

Rustic Plum Galettes

PASTRY

1½ cups gluten-free all purpose flour

½ cup almond flour

¼ teaspoon salt

2 tablespoons sugar

PLUM FILLING

½ cup sugar

3 tablespoons ground almonds

1 tablespoon cornstarch

½ cup plum, apricot, or raspberry preserves

½ cup (1 stick) butter, cut into tablespoons

6–8 tablespoons ice water

Turbinado sugar, for sprinkling

3 tablespoons unsalted butter

2 pounds fresh plums, pitted and sliced into thin wedges

1. In a food processor, combine flour, almond flour, salt, and sugar and pulse to mix. Add the butter and pulse until coarse crumbs form. Add 4 tablespoons water, pulse, and then add 1 tablespoon at a time until dough hangs together. Place a large piece of parchment paper on a flat work surface, form dough into a ball, and place the ball on top of the paper. Cover with another large piece of parchment paper and roll out to about ⅛-inch thick. Refrigerate for about 20 minutes.

2. Mix together the sugar, ground almonds, cornstarch, and preserves in a small mixing bowl.

3. When the dough is chilled, preheat oven to 375°F. Cut the dough into circles about 4 inches in diameter and arrange on a baking sheet. Gather dough scraps and repeat.

4. Spread the dough rounds with the filling mixture, leaving a 1 inch border. Dot with butter, and then arrange a few plum slices on each one. Fold up the pastry edges, pressing lightly to adhere as necessary. Sprinkle the edges with turbinado sugar.

5. Bake for 40–45 minutes, or until pastry is golden. Remove from oven and cool on wire racks.

Simple Jam Galettes

PASTRY

1½ cups gluten-free all purpose flour

½ cup almond flour

¼ teaspoon salt

2 tablespoons sugar

FILLING

1 cup jam or preserves, any variety

½ cup (1 stick) butter, cut into tablespoons

6–8 tablespoons ice water

Turbinado sugar, for sprinkling

2. When the dough is chilled, preheat oven to 375°F. Cut the dough into circles about 4 inches in diameter and arrange on a baking sheet. Gather dough scraps and repeat.

3. Spread the dough rounds with the jam, leaving a 1-inch border. Fold up the pastry edges, pressing lightly to adhere as necessary. Sprinkle the edges with turbinado sugar.

4. Bake for 40–45 minutes, or until pastry is golden. Remove from oven and cool on wire racks.

Empanaditas

1 cup unsalted butter, softened

1 (8-ounce) package cream cheese, softened

1½ cup gluten-free all-purpose flour

½ cup cornmeal

1 cup dulce de leche (or Nutella)

2 medium bananas

Cinnamon sugar for sprinkling

1. In a medium mixing bowl, beat together the butter and cream cheese. Gradually add the flour, beating at low speed, until all the flour is incorporated. Gather the dough into two balls, wrap each in plastic wrap, and refrigerate for at least 2 hours.

2. Heat oven to 375°F and grease a baking sheet. Place a large sheet of waxed paper on a flat work surface, place one ball of dough in the center, and lay a second sheet of waxed paper over the top. Roll out the dough to about ⅛-inch thick.

3. Cut dough into 3 x 3-inch squares. Spread a little dulce de leche on half the squares and place a few thin slices of banana on top. Cover with another pastry square and use a fork to seal the edges. Sprinkle with cinnamon sugar

Pies, Crisps, and Tartlets

Ginger Cream Tartlets

Lemon-Blueberry Tartlets

Chocolate-Raspberry Ganache Tartlets

Cherry Mascarpone Tartlets

Classic Whoopie Pies

Pumpkin Whoopie Pies with Maple Cream Filling

Pop Tarts

Apple Crumb Cups

Raspberry Peach Cobbler

Caramelized Pear Pies

Strawberry Rhubarb Pies

Mocha Souffles

Tollhouse Cookie Pies

Rhubarb Shortcake Sliders

Mini Apple Turnovers

Cherry Clafoutis

Rustic Plum Galettes

Simple Jam Galettes

Empanaditas