Gluten-Free Fruit Tart

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

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About this recipe

Gluten-free tart is very easy to make and you can customize them with seasonal fruit. They are super fresh and ideal for a summer tea or dessert. They are very cute and bring color to any table.

The sweet pastry cream pairs very well with the freshness of the fruits. You can also make one big tart instead of many small ones.

If you like fruit cakes you must tried this easy plum cake https://almondyes.com/gluten-free-plum-tart/. It’s super easy to make!!

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!!

Instructions

For the batter:

Mix the gluten-free all-purpose flour, almond flour, and powdered sugar in a medium bowl . 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 the slightly greased tartlet pans 4 1/2 inches (11,5cm) in diameter. 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 the egg yolks, egg, cornstarch, and sugar in a medium bowl 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.

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.

For more fruit recipes