Gluten Free Fruit Tart with Pastry Cream

Total time3 hr 40 min

Prep time45 min

Cook time25 min

Gluten Free Fruit Tart with Pastry Cream

This tart is a showstopper: a crisp, buttery shell holds a silky vanilla pastry cream, all crowned with a vibrant mosaic of fresh strawberries, raspberries, blueberries, kiwi, and mandarin segments. The custard itself is a labor of love — egg yolks tempered slowly with warm milk and whisked until glossy and thick — and it sets into a smooth, spoonable layer that plays beautifully against the crunch of the shell. A quick apricot glaze brushed over the fruit gives the top a bakery-worthy shine and locks in that just-cut freshness. Every component here is made from scratch, so you're never left guessing about what's going into your crust or your cream. It's an elegant, make-ahead dessert that fits neatly into a gluten free spread without sacrificing any of the classic French bistro charm. Slice it thin, serve it chilled, and watch it disappear.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose 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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