Preheat oven to 400F/200C/gas mark 6. Lightly grease muffins tins with the butter wrapper.

Using long pulses, blend flour, butter, and cream cheese in food processor until it comes together in a ball.

Knead lightly just a few times with your floured hands.

Roll out on a board dusted with fine white rice flour to 1/8" (3 mm) thick. Use just enough flour on your hands, the board, your rolling pin, and the cutter to keep the dough from sticking.

Cut with a floured glass that is just slightly larger than the diameter of the muffin tin at the top opening. Use a metal spatula or bench scraper to pick up each circle of dough.

Gently press each circle into the muffin tins.

Bake 5 minutes, then remove to add the filling.

Blend berries with berry spread and 2 tbsp (30 ml) filtered water until very smooth.

Spoon about 1/2 tbsp into regular-sized tarts, 1 tsp into tartlets, distributing fill evenly among the tarts.

Bake another 5-8 minutes until golden brown.

Cool on wire racks.

Loosen tarts with a butter knife or small offset spatula to remove from pan.