Cooking and Serving: 55 minutes | 8 slices fruit tart
Ingredients
How to make a gluten free fruit tart | Gluten free fruit tart tips & tricks | The pastry at the base of this fruit tart is flaky and buttery, and melts in
Description
Prep Time: 25 minutes | Cook Time: 30 minutes | Total Time: 55 minutes | Servings: 8 slices fruit tart
Ingredients
How to make a gluten free fruit tart
Gluten free fruit tart tips & tricks
The pastry at the base of this fruit tart is flaky and buttery, and melts in
The filling is creamy and sweet, with hints of cheesecake flavor from vanilla
The no-cook filling is a mixture of sweetened and whipped cream cheese and
You can make it in stages, so there’s no stress, starting with the tart crust
The filling does really well if it’s made a couple hours ahead of time and
You get to use the season’s best fruit, and only your favorites. If you hate
Confectioners’ sugar: we use this finely ground sugar with added cornstarch
Cream cheese: I am heavily biased in favor of Philadelphia brand cream
Vanilla extract: To add some depth of flavor, use the good stuff. If you
Kosher salt: Salt brightens the flavors and balances the sweetness
Heavy whipping cream: this is whipped into soft peaks and folded into the
Berries: I like hulled and sliced strawberries, blueberries, blackberries,
Kiwi: Peeled and sliced ripe kiwi adds pretty green color and some varied
Apricot or apple jelly: We use a pastry brush to brush on either mostly
11-inch round tart pan with removable bottom
1 (50 g (weighed out of shell)) egg, at room temperature, separated
⅜ cup (3 fluid ounces) cold water, plus more necessary, iced
1 ½ cups (210 g) all purpose gluten free flour blend
¾ teaspoon xanthan gum, omit if your blend already contains it
½ cup (58 g) confectioners’ sugar, sifted
½ teaspoon kosher salt
8 tablespoons (112 g) unsalted butter, roughly chopped (into large chunks)
1 cup (8 fluid ounces) heavy whipping cream, chilled
½ cup (58 g) confectioners’ sugar, sifted
8 ounces cream cheese, at room temperature (must be block cream cheese,
1 teaspoon pure vanilla extract
⅛ teaspoon kosher salt
8 ounces fresh strawberries, hulled and sliced about 1/4-inch thick
2 fresh kiwis, peeled and sliced * 4 ounces fresh blueberries, and/or blackberries
2 tablespoons apple or apricot jelly
Instructions
MAKE THE SHORTCRUST
In a small bowl or measuring cup, whisk the egg yolk (reserve the white) and.
3/8 cup cold water until well combined. Add some ice to the mixture to keep.
it cold, and set it aside.
In a large bowl, place the flour, xanthan gum, confectioners’ sugar, and.
salt, and whisk to combine well.
Add the chopped and chilled butter, and toss to coat the butter in the dry.
Press each floured chunk of butter between a floured thumb and forefinger to.
Create a well in the center of the large bowl of dry ingredients, add the egg.
yolk and water mixture, taking care to filter out the ice.
Mix to combine. The dough will come together.
If there are any very crumbly bits, add more ice water and mix to combine. Knead the dough together lightly just enough to press it.
Transfer the dough to a large piece of plastic wrap. Cover and press into a.
Refrigerate for at least 2 hours or up to overnight. You can chill the.
tightly-covered tart dough for up to a week, but it may be too difficult to.
roll out at first. Just allow it to rest at room temperature for about 10.
minutes or until it rolls more easily (but make sure the dough stays cold).
Once the dough has chilled, preheat your oven to 375°F. Grease the bottom and.
sides of an 11-inch round tart pan with a removable bottom and set it aside.
Unwrap the dough, then turn it out onto a well-floured surface. Dust the.
surface with a bit more flour, and roll it out with a rolling pin into a.
1/2-inch thick rectangle.
Fold the rectangle in half lengthwise, dust again lightly with flour, and.
roll the dough out again into a 1/2-inch thick rectangle.
Once more, fold the rectangle in half lengthwise, and then fold again.
widthwise to create a thick square.
Dust the square lightly with flour, and roll the dough out into a round that.
is about 13-inches in diameter (or about 2 inches larger in diameter than the.
tart pan you have chosen) and a bit less than 1/4-inch thick (not quite.
Transfer the round of dough to the prepared tart pan, and press it gently.
into the bottom and the sides of the pan.
Using a knife or kitchen shears, trim the edges of the dough flush with the.
upper edge of the sides of the pan.
Pierce the bottom and sides of the tart crust with the tines of a fork about.
Brush the bottom surface of the crust generously with the egg white. Place.
the crust in the freezer for about 5 minutes or until it is beginning to feel.
Cover the bottom of the crust with parchment paper, and then dried beans or.
heat safe pie weights.
Place the tart crust in the center of the preheated oven and bake for 20.
Reduce the oven temperature to 350°F, and remove the parchment and pie.
weights from the tart.
Return the tart crust to the oven and bake at 350°F for another 10 minutes or.
until dry to the touch and lightly golden brown in spots.
Remove the tart crust from the oven and allow it to cool fully before.
MAKE THE FILLING
Transfer 2 tablespoons of the cream to a small bowl and set it aside.
In the bowl of a stand mixer fitted with the whisk attachment or a large bowl.
with a handheld mixer, place the remaining cream and beat on medium-high.
speed until soft peaks form.
Add the confectioners’ sugar, and continue to beat until stiff, glossy peaks.
form. Transfer the whipped cream to a separate, medium-size bowl and place in.
the refrigerator to chill while you beat the cream cheese.
In the same mixing bowl, place the cream cheese, vanilla, salt and reserved 2.
With the paddle attachment if using a stand mixer, or the balloon whisks if.
using a handheld mixer, beat the cream cheese mixture on medium-high speed.
until smooth and light (about 5 minutes).
Remove the whipped cream from the refrigerator, add half of it to the cream.
cheese mixture, and whisk to combine.
Add the remaining whipped cream, and fold it into the filling carefully until.
ASSEMBLE THE TART
Place the filling on top of the cooled tart crust, and use an offset or.
silicone spatula to spread it into an even layer.
Decorate the top with the prepared fruit in whatever pattern you like.
Sometimes, I like to place fruit the filling, and other times I place it randomly. As long as the colors of.
the fruit are varied, it will be beautiful.
Using a pastry brush, paint the tops of the fruit with a light layer of.
jelly. If the jelly has been refrigerated, you may need to place it in a.
small microwave-safe bowl and warm it for a few seconds (really, just.
seconds) in the microwave to loosen it first.
Slice and serve immediately, or, for a cleaner slice, place the assembled.
fruit tart in the refrigerator for about an hour to allow the filling to set.
ASSEMBLE THE TART
Place the filling on top of the cooled tart crust, and use an offset or.
silicone spatula to spread it into an even layer.
Decorate the top with the prepared fruit in whatever pattern you like.
Sometimes, I like to place fruit the filling, and other times I place it randomly. As long as the colors of.
the fruit are varied, it will be beautiful.
Using a pastry brush, paint the tops of the fruit with a light layer of.
jelly. If the jelly has been refrigerated, you may need to place it in a.
small microwave-safe bowl and warm it for a few seconds (really, just.
seconds) in the microwave to loosen it first.
Slice and serve immediately, or, for a cleaner slice, place the assembled.
fruit tart in the refrigerator for about an hour to allow the filling to set.
Notes
instructs. If you’d prefer, though, you can make it using a gluten free graham
tart pan instead of a pie plate.
Nutrition information.
Nutrition information is an estimate only from online calculators, provided as a
courtesy, and should not be relied on under any circumstances.
Cholesterol: 113mg | Sodium: 314mg | Potassium: 182mg | Fiber: 3g | Sugar: 9g |
Vitamin A: 1228IU | Vitamin C: 36mg | Calcium: 68mg | Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an