Ingredients:

  • 2 ¼ cups GF All-Purpose Flour Blend (chilled)
  • 2 Tbsp Granulated Sugar
  • 1 tsp Fine Sea Salt
  • 1 cup Unsalted Butter (cubed, very cold)
  • 1 tsp Xanthan Gum (if not already in flour blend)
  • 5–7 Tbsp Ice Water
  • ½ cup High-Quality Strawberry Jam/Preserve
  • ½ tsp Lemon Juice
  • 1 Large Egg (for egg wash/seal)
  • 1 ½ cups Powdered Sugar (Icing Sugar, sifted)
  • 2–3 Tbsp Whole Milk or Water (for glaze consistency)
  • 1 tsp Vanilla Extract
  • Pinch of Salt (for glaze)

Instructions:

  1. Combine Dry Ingredients: Pulse the GF flour, sugar, salt, and xanthan gum (if using) in a food processor until thoroughly combined.
  2. Cut in the Butter: Add the very cold, cubed butter and pulse 10–12 times until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. Do not over-mix.
  3. Add Liquid: Gradually drizzle in the ice water, 1 tablespoon at a time, pulsing until the dough just comes together when pinched. The dough should still look slightly shaggy.
  4. Chill the Dough: Turn the dough out onto a lightly floured surface. Form it into two flat rectangles (approx. 1-inch thick), wrap tightly in plastic wrap, and refrigerate for a minimum of 60 minutes.
  5. Preheat and Prep: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  6. Roll and Cut: Remove one dough rectangle. Roll it out between two sheets of parchment paper to about ⅛ inch (3 mm) thickness. Use a ruler and sharp knife to cut the dough into 16 rectangles (approximately 3x4 inches). Repeat with the second dough rectangle and any scraps.
  7. Prepare the Sealant: Whisk the large egg in a small bowl to create an egg wash.
  8. Fill and Seal: Place 8 of the dough rectangles on a prepared baking sheet. Brush a thin layer of egg wash around the edge of each rectangle. Place 1–2 teaspoons of strawberry jam mixture in the center, leaving a clear ½-inch border. Avoid overfilling.
  9. Top and Crimp: Place the remaining 8 dough rectangles on top. Gently press down on the edges to seal. Use a fork to firmly crimp the entire perimeter of the tart, ensuring the two layers are completely fused.
  10. Vent and Glaze: Poke 3–4 small holes in the top of each tart using a toothpick or sharp fork. Brush the top of the tarts with a light layer of the remaining egg wash for a golden sheen.
  11. Bake: Bake for 18–20 minutes, rotating the sheets halfway through, until the tarts are puffed and golden brown.
  12. Cool: Transfer the tarts immediately to a wire rack to cool completely before proceeding to the glaze.
  13. Make the Glaze: Whisk together the sifted powdered sugar, vanilla, salt, and milk/water until smooth and thick but pourable.
  14. Glaze: Drizzle or spread the glaze evenly over the cooled tarts. Allow the glaze to set for 10–15 minutes before serving.