A friend hosts a pie party and kindly gets some gluten free pie from a bakery. But when I see the other pies she made, I sometimes feel like I’m missing out. Last year she made a Toll House Pie so I decided to turn it into a tart, and GF of course.

I followed this recipe just swapping out the flour for a GF blend. I made a half batch which filled 6 tart shells. I wasn’t sure how long to bake them given my smaller shells (which I also filled frozen) or at what tempurature, so it was quite an experiment and will need more testing for better instructions.

The first batch came out fully baked so it was just a cookie in a pie crust. It should be a little gooey I think.

They did come out of the tart shell pretty well though which I was worried about and wonder about how that will go if I bake it less….

Updates to come!