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Gluten Free Fruit Tarts Recipe

Gluten Free Fruit Tarts Recipe
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★★★★★

4.9 from 9 reviews

Delight in these elegant Gluten Free Fruit Tarts featuring a buttery, crumbly shell made from a gluten free flour blend and almond flour, filled with silky homemade vanilla pastry cream, topped with a vibrant assortment of fresh fruits and a glossy clear glaze. Perfect for special occasions or any time you want a beautiful, naturally gluten free dessert.

Ingredients

Scale

Tart Shell

  • 1½ cups (210g) Kim’s all purpose gluten free flour blend (or tested store-bought blend)
  • ¾ cup (94g) powdered sugar
  • 30g almond flour
  • ½ cup (113g) cold butter, cut into chunks
  • 1 large cold egg

Pastry Cream

  • 1 cup (240ml) whole milk
  • 1 cup (240ml) heavy cream
  • 6 large egg yolks, at room temperature
  • ½ cup (100g) granulated sugar
  • ¼ cup (30g) cornstarch
  • 2 tbsp (28g) butter, at room temperature
  • 1 tbsp vanilla extract or vanilla bean paste

Clear Glaze

  • 1 tbsp (12g) potato starch
  • 1 cup (240ml) water (divided into ¼ cup and ¾ cup)
  • 2 tbsp (25g) granulated sugar
  • Pinch of cinnamon (optional)

Garnish

  • Fresh fruit of choice (strawberries, blueberries, raspberries, kiwi, mango, etc.)

Instructions

  1. Prepare Tart Shells: In a medium bowl, whisk together the gluten free flour blend, powdered sugar, and almond flour. Add cold butter chunks and rub into the dry ingredients with your hands until it resembles coarse sand. Add the cold egg and mix with your hands or fork until a dough forms. Knead on countertop with the palm of your hand until smooth. Chill dough in plastic wrap if too warm, for 15-20 minutes.
  2. Roll and Chill Dough: Roll dough between two silicone mats or parchment paper to ⅛ to ¼ inch thick. Transfer dough on mats to a baking sheet and freeze for 15 minutes.
  3. Cut and Assemble Tart Shells: Line two baking sheets with perforated air mats or parchment paper. Remove dough from freezer and cut 8 bottom circles with tart ring. Use offset spatula to move them into tart rings on perforated mats. Cut 8 long strips from remaining dough and press into sides of tart rings to form walls. Freeze assembled tart shells for 30 minutes. Preheat oven to 320° F (160° C).
  4. Bake Tart Shells: Remove tart shells from freezer. Trim tops with sharp knife for even edges. Bake for 20 minutes, then carefully remove rings and bake another 5 minutes or until golden brown. Let cool completely on mats before filling.
  5. Make Pastry Cream: Heat milk and heavy cream in saucepan over medium heat until just below boiling and bubbles form around edges. Meanwhile, whisk cornstarch and sugar in a bowl, add egg yolks and whisk until thick and smooth. Slowly temper eggs by whisking in warm milk mixture. Return mixture to saucepan and cook over medium heat, whisking constantly until thickened and bubbling. Whisk vigorously for 1 minute. Remove from heat and strain through a sieve into a bowl. Stir in butter and vanilla until smooth. Cover with plastic wrap directly on the surface and chill at least 2 hours.
  6. Prepare Clear Glaze: In a small bowl, whisk together potato starch and ¼ cup (60ml) water until smooth. In a small saucepan, combine remaining ¾ cup (180ml) water, potato starch mixture, and sugar. Heat over medium heat, stirring constantly until thickened. Optionally add a pinch of cinnamon. Remove from heat and cool, stirring occasionally to prevent skin formation.
  7. Assemble Tarts: Spoon chilled pastry cream into cooled tart shells, spreading evenly with offset spatula. Arrange fresh fruit artfully over the cream. Using a pastry brush, gently coat the fruit with the cooled glaze to add shine and preserve freshness. Serve immediately or refrigerate up to 1-2 days. Note: crusts will soften in the fridge over time.

Notes

  • Use very cold butter and egg to ensure a tender, flaky tart shell.
  • Keep dough chilled and handle quickly to prevent softening while forming tart shells.
  • Freezing tart shells multiple times helps maintain shape and texture during baking.
  • If pastry cream develops skin while chilling, whisk again before filling.
  • The clear glaze can be flavored with cinnamon or omitted for a neutral finish.
  • Chosen fruits should be fresh, ripe, and dry for best presentation and to avoid soggy crusts.

Nutrition

Keywords: gluten free fruit tarts, gluten free dessert, fruit tart recipe, gluten free pastry cream tart, gluten free baking

Find it online: https://kitchenbyrita.com/gluten-free-fruit-tarts-recipe/