Gluten-Free Fruit Tart

Gluten-free fruit tarts are sweet, fresh, seasonal, and delicious! Easy to make and ideal for any celebration, dessert, or tea time!!

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Strawberry tart.

About this recipe

Gluten-free tarts are very easy to make and you can customize them with seasonal fruit. They are super fresh, and ideal for a summer tea or dessert.

The sweet pastry cream mixed very well with the freshness of the fruits. You can also make one big tart instead of many small ones. They are very cute and bring color to any table.

A blueberry tart, and a strawberry tart behind. Fresh strawberries on the sides.

Main Ingredients

  • Gluten-free all-purpose flour: I used a store-bought blend. You can make your homemade blend too.
  • Almond flour: I used store-bought almond flour, but you can use a homemade one.
  • Butter: unsalted cold butter.
  • Eggs: room temperature eggs are better.
  • Salt: enhance flavor.
  • Milk: whole milk for the best flavor and consistency.
  • Vanilla extract: add flavor.
  • Fruits: try to use seasonal fruit. Always fresh!!
Fruit tart ingredients.

How to make GF fruit tart

For the batter:

In a medium bowl mix the gluten-free all-purpose flour, almond flour, and powdered sugar. Add the cold butter cut it into chunks and mix gently with the fingers. Finally, add the egg and mix everything.

Stretch the dough with a floured (GF) rolling pin and place it on a slightly greased tartlet mold. I used a round and fluted with a non-sticking coating. Let chill the batter in the freezer for about 10/15 minutes until it cools down.

Preheat oven to 350ºF.

Prick the cake with a fork and cook for 25 minutes or until golden brown.

Let cool before filling.

For the pastry cream:

Mix in a medium bowl the egg yolks, egg, cornstarch, and sugar with a hand whisk. Set aside.

Heat the milk in a saucepan, preferably with a double bottom, until it begins to boil.

Remove from the heat and pour while mixing with a hand whisk, over the egg yolk mixture.

Pour all the mixture back into the saucepan and, while mixing with the same hand whisk, cook until it starts to boil. Remove from the fire.

Add the vanilla and butter and mix well. Let cool.

Wash and cut the strawberries into quarters.

Fill the tartlets with vanilla pastry cream and end up with the strawberries or blueberries.

A strawberry and a blueberry tart seen from above. Fresh strawberries and almond on the sides.

Variations

You can customize the tarts with different fruits depending on the season. You can also use whipped cream or white chocolate ganache instead of pastry cream. You can make one big tart or many small sizes, you can use a round mold or a rectangular one.

Storing

Store the tarts covered in the fridge for up to 3 days. You can make the dough in advance and freeze it. I don’t recommend freezing the entire tart, with the cream and fruits.

Strawberry tart.

Gluten-Free Fruit Tart

Josefina Almond Yes
Gluten-free fruit tarts are sweet, fresh, seasonal and delicious! Easy to make and ideal for any celebration, dessert or tea time!!
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Cakes
Servings 6 Tarts

Ingredients
  

For the batter

  • 1 1/2 cup gluten-free all-purpose flour (170gr)
  • 1/2 cup almond flour (50gr)
  • 2/3 cup powdered sugar (gr)
  • 1 stick of unsalted butter (1/2 cup)
  • 1 egg

For the vanilla pastry cream

  • 3 egg yolks
  • 1 egg
  • 500 gr milk

To end up

  • 1/2 kg fresh strawberries

Instructions
 

For the batter

  • In a medium bowl mix the gluten-free all-purpose flour, almond flour, and powdered sugar. Add the cold butter cut it into chunks and mix gently with the fingers. Finally, add the egg and mix everything.
  • Stretch the dough with a floured (GF) rolling pin and place it on a lightly greased tartlet mold. I used a round and fluted with a non-sticking coating. Let chill the batter in the freezer for about 10/15 minutes until it cools down.
  • Preheat oven to 350ºF.
  • Prick the cake with a fork and cook for 25 minutes or until golden brown.
  • Let cool before filling.

For the vanilla pastry cream

  • Mix in a medium bowl the egg yolks, egg, cornstarch, and sugar with a hand whisk. Set aside.
  • Heat the milk in a saucepan, preferably with a double bottom, until it begins to boil.
  • Remove from the heat and pour while mixing with a hand whisk, over the egg yolk mixture.
  • Pour all the mixture back into the saucepan and, while mixing with the same hand whisk, cook until it starts to boil. Remove from the fire.
  • Add the vanilla and 50 gr of butter and mix well. Let cool.
  • Wash and cut the strawberries into quarters.
  • Fill the tartlets with pastry cream and end up with fresh strawberries or blueberries.
Keyword Gluten-Free Fruit Tarts


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