Gluten Free Fruit Tart with Pastry Cream
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp granulated sugar
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 2–3 tbsp ice water
For the pastry cream
- 2 cups whole milk
- ½ cup granulated sugar
- 4 pasteurized egg yolks
- 3 tbsp cornstarch
- 2 tbsp unsalted butter, cut into pieces
- 1 tsp pure vanilla extract
For the topping
- 3–4 cups mixed fresh fruit (such as strawberries, raspberries, blueberries, kiwi slices, and mandarin segments), prepared and sliced as needed
- 3 tbsp apricot jam
- 1 tbsp water
Instructions
- 1
Make the crust: Whisk together the flour, 2 tbsp sugar, and salt in a large bowl. Add the cold butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Drizzle in ice water 1 tbsp at a time, tossing with a fork, until the dough just holds together when pressed — stop as soon as it coheres, using 2 to 3 tbsp total. Shape into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into an 11-inch round about 1/8 inch thick. Drape it over the rolling pin and transfer it into a 9-inch tart pan with a removable bottom, pressing it gently into the fluted sides without stretching. Trim any overhang flush with the top edge of the pan. Prick the bottom all over with a fork, then freeze for 15 minutes.
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