Kids’ Kitchen: 3 Gluten-Free Tartlets for Fall

These tasty gluten-free tartlets offer a variety of seasonal flavors in an adorable package.

Maple Carrot Tartlets

Makes 8-10 tartlets


8          large carrots

2          tablespoons maple syrup

1          tablespoon brown sugar, light or dark

2          teaspoons cinnamon

1          teaspoon nutmeg

2          teaspoons salt

4          slices prosciutto

8-10    Tartlet Shells (see instructions below)

Parsley, optional


Peel and cube carrots into small chunks, then add to a pot of 6 cups boiling salted water and cook for about 20 minutes. While the carrots are cooking, mix the syrup, brown sugar, cinnamon, nutmeg and salt together.

When carrots are done, add them to either a bowl or blender with the syrup mixture. If you add them to a bowl, you will need an immersion blender. Blend until smooth. Heat a pan to medium heat and fry the prosciutto for 30-45 seconds on each side. Fill a piping bag with the carrot mixture and fill tartlet shells. Chop prosciutto and sprinkle onto tartlets along with parsley, if desired.

Sweet Potato and Caramelized Onion Tartlets

Makes 8-10 tartlets


2 small sweet potatoes

1 onion

1 tablespoon butter

¼ cup finely grated Parmesan cheese

2 teaspoons salt

2 teaspoons cracked black pepper

8-10 Tartlet Shells (see instructions above)

Parsley, chopped, optional


Peel and cube sweet potatoes into about ½-inch cubes. Boil in a pot of 6 cups lightly salted water, about 20-30 minutes.

Dice onions and add to a medium-hot pan with the butter. Caramelize for 20-30 minutes, or until soft and browned. Keep them moving in the pan so they don’t char. After the onions are caramelized and the sweet potatoes are soft enough to be broken with a fork, add them to a large glass mixing bowl with the Parmesan, salt and pepper.

Blend the ingredients with an immersion blender, food processor or normal blender. Blend until everything is combined and smooth. Place the filling in a piping bag. Pipe little swirls into the tartlet shells until they are filled. Top with more Parmesan and chopped parsley, if desired.

Ginger and Butternut Squash Tartlet

Makes 8-10 tartlets


1 butternut squash, cut into ½-inch cubes

2 teaspoons salt

1 shallot, diced

4 tablespoons goat cheese

1 teaspoon grated nutmeg

3 tablespoons fresh grated ginger

8-10 Tartlet Shells (see instructions above)

Parsley, optional


Preheat the oven to 400° F. Roast squash cubes for 40 minutes then add to a blender or glass bowl. If you are using a glass bowl, you will need an immersion blender.

Add salt, shallot, goat cheese, nutmeg and ginger to bowl/blender and blend smooth. Pipe the filling into the shells and top with additional goat cheese and parsley, if using.

Maizy Boosin won Chopped Junior in 2016, inspiring a generation of kids with celiac to feel like champions, too.

If you’re a gluten-free kid or know someone who is, click here for more kid-friendly recipes>>

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