Gluten, Soy and Diary Free Snack Tarts

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1 bag (3cups) Marilyn’s Multi-Purpose Baking Mix
3 oz coconut oil
3 oz coconut spread
1/4 cup ice cold water
Fresh jam or jelly for filling pastries

Topping (optional):

1 egg 1 tsp water
sugar to taste – raw or natural turbinado sugar


Cut coconut oil and coconut spread into the Marilyn’s Bread Mix until well incorporated. Pea sized pieces of butter and flour should remain. I use the paddle attachment on a heavy duty stand mixer and blend for about 1 minute. Pour into mixture, 1/4 cup ice cold water and mix completely.

Roll out dough between parchment paper. Cut dough into pieces about 4-1/2-inches tall by 7-inches wide (you will be folding this over to create a 4-1/2-inch tall by 3-1/2-inch wide tart). Roll dough to about 2/8 or 3/8-inch thick.

I like to get fresh jam and jelly from my local farmers market. Place jam in the center of the dough, use a finger with water to run around the edges so that the dough will stick together, fold over and crimp the edges with a fork.

To make your pastry shiny, use an egg wash. Take one egg (or egg white) and mix with 1 tsp water. Whip with a fork. Brush on the top of the dough of your completed tart before baking. Sprinkle with sugar or large sugar crystals before placing in the oven.

Bake at 350° for 20-25 minutes. Tarts should be a light golden brown. Try different kinds of jams, jellies and even most pie fillings will work great.


Complimentary from Mandy Singleton for Home Appétit

Purchase Marilyn’s Multi-Purpose Baking Mix