This Easy Dessert Is Better Than Pie (And Way Faster!) Want to wow your friends without spending all day in the kitchen? These Mini Peach & Blueberry Tarts are buttery, flaky, and gluten-free! They look fancy but are crazy easy to make—especially if you use a premade crust (don’t worry, your secret’s safe)
They're the perfect size, bake fast, and taste like summer in every bite. Great with any soft fruit you have at home—peaches, blueberries, raspberries, you name it!
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Easy Gluten-Free Peach & Blueberry Tarts
Makes 6 mini 5-inch tarts
These buttery, flaky little tarts are faster and easier than pie, packed with juicy peaches and blueberries. Perfect for summer—or any time you want a sweet treat without the stress!
Gluten-Free Tart Crust
Dry Ingredients:
* 2 cups gluten-free flour
* 1 teaspoon sweet rice flour
* ¼ teaspoon xanthan gum
* ½ teaspoon salt
* 1 teaspoon plain protein powder isolate
* 1 teaspoon sugar
Wet Ingredients:
* ⅔ cup cold butter, cut into small chunks
* 2 tablespoons shortening
* 3¼ tablespoons ice water
Instructions:
1. In a medium bowl, whisk together all the dry ingredients.
2. Add the cold butter and shortening. Use a pastry blender or your fingers to mix until it looks like breadcrumbs with a few pea-sized bits of butter still visible.
3. Add the ice water and stir until just combined. The dough will be a little soft and sticky—that’s okay!
4. Divide the dough into 6 equal balls. Flatten each one into a disc.
5. Let the dough rest for at least 10 minutes while you make the filling.
Peach & Blueberry Filling
Ingredients:
* ⅔ cup sugar
* 5 teaspoons cornstarch
* 2 teaspoons lemon zest
* 2 tablespoons fresh lemon juice
* A pinch of salt
* 4 cups sliced peaches and blueberries (fresh is best!)
* Peach or apricot jelly (for brushing)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix sugar and cornstarch. Add lemon zest, lemon juice, and salt. Stir until it looks like wet sand.
3. Slice peaches (no bigger than ¼ inch thick). Add fruit to the sugar mix and stir gently.
Assemble the Tarts
1. Roll each dough disc out about 1/16-inch thick (thin but not see-through) or you can press the dough evenly into pan with fingers.
2. Cut circles slightly bigger than your tart pans. Press the dough into each pan, making sure it covers the bottom and sides.
3. Spoon the fruit mixture into each tart. Arrange the fruit nicely on top if you want them to look fancy!
4. Bake for about 20 minutes, or until the crust is golden brown and the fruit is bubbling.
5. Right after baking, brush the fruit with a little warm peach or apricot jelly to make it shiny and sweet.
6. Let the tarts cool completely before eating.