1cupall-purpose flour (gluten-free)(140 g) Bob's Red Mill
4ouncesbutter (unsalted)grass fed, such as KerryGold
3ouncescream cheesegrass-fed and organic if possible
1cupblueberriesor mixed berries (135 g) (no raspberries for migraine diet)
2tbspfruit-only jamfruit-juice sweetened
Instructions
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.
Notes
Per tart (muffin-tin size):
91 calories
7 g fat
4 g saturated fat
2 g monounsaturated fat
0 g polyunsaturated fat
0 g trans fat
19 g cholesterol
70 mg sodium
17 mg potassium
7 g carbohydrate
1 g fiber
1 g sugars
1 g protein
3 Weight Watchers Points Plus
Calculated using Trader Joe's Superfruit Fruit-Only Spread.This makes 36 mini-tartlets if you have mini-muffin pans and want to make them for a party.