Gluten-Free Fruit Tart

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, plus more for rolling, powdered sugar, for the crust, xanthan gum. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 1 1/4 cups gluten-free all-purpose flour blend (about 175 g), plus more for rolling Shop
• 1/4 cup powdered sugar, for the crust Shop
• 1/4 tsp xanthan gum (skip if your blend already contains it) Shop
• 1/4 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk, for the crust
• 1-2 tbsp ice water
• 1 1/2 cups whole milk
• 4 large egg yolks, for the pastry cream
• 1/3 cup granulated sugar Shop
• 3 tbsp cornstarch Shop
• 2 tbsp unsalted butter
• 1 1/2 tsp pure vanilla extract Shop
• 3 cups mixed fresh fruit, such as berries, sliced kiwi and sliced stone fruit
• 1/4 cup apricot jam Shop
• 1 tbsp water

Instructions

1. 1 For the crust, pulse the gluten-free flour blend, powdered sugar, xanthan gum (if using) and salt in a food processor. Add the cold butter and pulse until it looks like coarse crumbs. Add the egg yolk and 1 tbsp ice water and pulse until the dough clumps, adding more water a teaspoon at a time only if needed. Flatten into a disc, wrap and chill for 30 minutes.
2. 2 Roll the dough between two sheets of parchment into an 11-inch round. Peel off the top sheet, flip the dough into a 9-inch tart pan with a removable bottom, and press it into the corners and up the sides. Patch any cracks with scraps and trim the top. Freeze for 15 minutes.
3. 3 Preheat the oven to 375°F (190°C). Line the frozen crust with parchment, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and paper and bake for 8-10 minutes more, until golden all over. Cool completely in the pan.
4. 4 For the pastry cream, heat the milk until steaming. Whisk the yolks, sugar and cornstarch in a bowl, then slowly whisk in the hot milk. Return to the pan and cook over medium heat, whisking constantly, until it boils and thickens, then cook 1 minute more. Off the heat, whisk in the butter and vanilla.
5. 5 Press plastic wrap onto the surface of the pastry cream and chill until cold, at least 2 hours.
6. 6 Whisk the cold pastry cream until smooth and spread it in the cooled crust.
7. 7 Arrange the fruit in tight overlapping rows or circles on top.
8. 8 Warm the apricot jam with the water, strain it, and brush it lightly over the fruit. Chill for 30 minutes and serve within 6 hours.

Tips & Notes

• Fill the fruit tart only after both the crust and the pastry cream are completely cold. Warm cream softens the crust and makes the fruit slide.
• Pat washed fruit completely dry before arranging it. Water on the berries thins the glaze and makes the fruit tart weep.
• Strain the warmed apricot jam before glazing. A smooth glaze brushes on evenly and keeps cut fruit from drying out.

Common questions