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–+ servings

Gluten Free Fresh Fruit Tart

This gluten free fresh fruit tart is a stunning dessert that looks bakery-worthy and tastes even better. Perfect for impressing guests at any gathering.
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Equipment

  • food processor
  • 9-inch tart pan with removable bottom
  • pie weights
  • fine mesh strainer

Ingredients

For the Crust

  • 1 1/4 cups Gluten Free 1-to-1 Baking Flour
  • 1/4 cup Almond Flour
  • 1/3 cup Powdered Sugar
  • 1/4 tsp Salt
  • 1/2 cup Cold Unsalted Butter, cubed
  • 1 Large Egg Yolk
  • 1 tbsp Cold Water

For the Pastry Cream

  • 1 1/2 cups Whole Milk
  • 1/3 cup Granulated Sugar
  • 3 Large Egg Yolks
  • 3 tbsp Cornstarch
  • 2 tbsp Unsalted Butter
  • 1 tsp Pure Vanilla Extract

For the Topping

  • 2 cups Assorted Fresh Fruit (strawberries, blueberries, raspberries, kiwi)
  • 3 tbsp Apricot Jam, warmed

Instructions

  • For the crust, pulse the gluten free 1-to-1 baking flour, almond flour, powdered sugar, and salt in a food processor. Add the cold butter and pulse until pea-sized crumbs form. Add the egg yolk and cold water and pulse until the dough just comes together. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze for 15 minutes. Preheat the oven to 375 F.
  • Prick the bottom of the crust with a fork, line with parchment paper, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 8 to 10 minutes until golden. Let cool completely.
  • For the pastry cream, heat the milk in a medium saucepan until it just begins to simmer. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until pale. Slowly pour the hot milk into the yolk mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and starts to bubble, about 2 to 3 minutes.
  • Remove from heat and stir in the butter and vanilla extract until smooth. Pour the pastry cream through a fine mesh strainer into a bowl. Press plastic wrap directly onto the surface and refrigerate until completely chilled, at least 2 hours.
  • Spread the chilled pastry cream evenly into the cooled tart shell. Arrange the fresh fruit in a decorative pattern on top. Brush the warmed apricot jam over the fruit for a glossy finish. Refrigerate until ready to serve.
Course: Dessert
Cuisine: French
Keyword: fresh fruit, fruit tart, gluten-free, pastry cream
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 55 minutes
Servings: 8 slices

Nutrition

Serving: 1serving | Calories: 303kcal | Carbohydrates: 38g | Protein: 4g | Fat: 15g
Calories: 303kcal
Cost: $15