Gluten Free Fruit Tart (Large or Minis)
An elegant gluten-free dessert based on a classic French recipe. These fruit tarts are filled with creamy vanilla custard and fresh seasonal fruits. Make a large single tart or individual mini tarts, either way, you'll surely impress the crowd at your next party or gathering.
Ingredients
- 1 (1) large or 6 small fully cooked tart shells
- pastry cream
- 10 ounces (283.5 g) assorted fruits
- 60 ml (60 ml) apricot jam ¼ cup
Gluten-Free Tart Crust (Pâte Sablée)
- 270 grams (270 grams) 1:1 gluten-free flour with xanthan gum about 2 cups less 2 tablespoons
- 30 grams (30 grams) powdered sugar ⅔ cup
- 30 grams (30 grams) fine almond flour ⅓ cup
- ⅛ teaspoon (0.13 teaspoon) kosher salt
- 126 grams (126 grams) unsalted butter 9 tablespoons
- 1 (1) large egg
Vanilla Pastry Cream (Crème Pâtissière)
- 1 (1) vanilla pod or 1 Tablespoon vanilla extract
- 480 ml (480 ml) whole milk 2 cups
- 6 (6) egg yolks
- 133 grams (133 grams) granulated sugar ⅔ cup
- 30 grams (30 grams) cornstarch 3 Tablespoons
- 28 grams (28 grams) unsalted butter 2 Tablespoons
Instructions
Gluten-Free Tart Crust (Pâte Sablée)
- Add flour, powdered sugar, almond flour, and salt to a food processor (you can also this in a stand mixer or by hand but it takes longer). Pulse a few times to mix. Add the cold butter cubes. Process until until the mixture looks sandy. Add the egg and process until the dough comes together.
- Wrap the dough in plastic wrap. Press it into a flat shape (once in the wrap). Chill it in the refrigerator for 2 hours.
- Dust flour on your working surface, place the dough disc down and cover with a piece of parchment. If the dough isn't soft enough to roll rest at room temperature for 5 minutes.
- Roll from the middle up and then the middle down. Turn it at 90 degrees and repeat the rolling process until is ¼ inch thick. Cut the dough as needed into pieces to fit over your tart pan. Roll the dough onto a rolling pin and place it on top of the pan. Gently press it in and trim the excess dough.
- Dock the bottom with a fork. Chill for 30 minutes.
- Line the chilled shell with parchment paper and add pie weights (or dried beans). Bake at 350 degrees for 25 to 30 minutes depending on the size of your tarts. The tart shell is done with it is golden brown. Cool completely before filling the shells.
Vanilla Pastry Cream (Crème Patisserie)
- Slice the vanilla pod lengthwise and scrape out the seeds using the back of a knife. Add to a medium saucepan with the milk. Heat the milk over medium heat to a simmer and is just about to boil (small bubbles should start forming around the edges). Remove from heat and allow the vanilla to steep for 10 to 15 minutes. Then remove the vanilla pod from the milk and discard it.
- While the milk is heating, whisk together the egg yolks and granulated sugar until the mixture is smooth and slightly thickened. You can do this by hand or with an electric mixer. Sprinkle or sift the cornstarch over the egg yolk mixture. Whisk until it is fully incorporated and smooth.
- Temper the eggs by gradually streaming in about ½ cup of the hot milk into the egg yolk mixture while whisking constantly (this prevents the eggs from curdling). Pour the tempered egg mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble. This should take about 5 minutes. Remove the saucepan from the heat. Whisk in the butter.
- Transfer the pastry cream to a clean bowl and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Allow the pastry cream to cool to room temperature, then refrigerate it until it is fully chilled and set (minimum of 2 hours).
Assemble the Tart
- Fill the fully baked and cooled tart shell(s) ⅔ the way full with the chilled pastry cream. Smooth out. Arrange your selected fruit on top.
- Heat the apricot jam until melted (15 second increments in the microwave). Brush on the fruit with a pastry brush for a glassy finish.
Equipment
Notes
You can make the tart shells and pastry cream 1-2 days ahead of time and add the fruits before serving. Store the tart shells in an airtight container at room temperature and keep the pastry cream chilled in the fridge while covered with a plastic wrap.