Are you looking for the perfect dessert for your next celebration? This classic fruit tart brings joy to your mouth and its bright flavor wows your guests. The cream patisserie and fresh fruit pair wonderfully making this tart a delectable dessert. The crust has a wonderful crunch and delicious flavor. It is enticing for any occasion!
Gluten-Free Classic Fruit Tart
Adapted from America's Test Kitchen
Servings: 12 people
Equipment
- Food Processor
- Rolling Pin
- 9 inch tart pan with removable bottom
- Pie weights
Ingredients
Tart Shell
- 1/2 tsp vanilla extract
- 1 large egg yolk
- 7 ounces gluten-free flour
- 1/3 cup packed brown sugar
- 1/4 cup confectioners' sugar
- 1 tsp xanthan gum *omit if your flour blend contains it.
- 1/4 tsp salt
- 8 Tbs unsalted butter, cut into pieces and chilled
- 2 tsp ice water
Cream Patisserie
- 2 cups half-and-half
- 6 Tbs sugar
- pinch of salt
- 1/2 vanilla bean, halved lengthwise
- 5 large egg yolks
- 3 Tbs cornstarch
- 4 Tbs unsalted butter, cut into pieces and chilled
Topping
- 2 large kiwis
- 1 container mandarin oranges, drained
- 2 cups raspberries
- 1 cup blueberries
- 1/2 cup apricot preserves
Instructions
Tart Shell
- In a food processor mix gluten-free flour, sugars, xanthan gum, and salt. Add butter and pulse to combine about 10 pulses.
- In a separate bowl, whisk vanilla and egg yolk together. Add to the flour mixture, and process until the dough starts coming together.
- Add the ice water pulsing until the dough comes together.
- Using plastic wrap, turn out the dough and flatten to about 6-inches in diameter. Tightly wrap the dough in the plastic wrap and refrigerate for an hour.
Cream Patisserie Filling
- Cut the vanilla bean in half and scrap the seeds from the vanilla bean and reserve.
- In a medium bowl, whisk 2 tablespoons of sugar, egg yolks, and cornstarch until smooth.
- In a saucepan, simmer half-and-half, vanilla bean and seeds, salt, and 6 tablespoons of sugar.
- Temper the egg yolk mixture by slowly pouring one cup of the simmering mixture into the egg yolk mixture. Be sure to pour slowly and whisk to combine.
- Slowly pour the egg yolk mixture into the saucepan. Whisk until the mixture thickens.
- Pour into a bowl and use plastic wrap to cover the top (press the wrap against the surface of the cream mixture). Refrigerate until firm.
Baking the Tart
- Remove tart from the refrigerator and allow to rest on the counter for about 10 minutes.
- Grease tart pan with shortening. Cut a piece of parchment paper to line the bottom disc of the tart pan and grease.
- Sandwich the dough between sheets of plastic wrap and roll out into a twelve inch circle. Slide a baking sheet underneath the dough.
- Remove the plastic wrap from the top of the dough, invert the tart pan, and place on top. Cut the dough with the pan.
- Use scraps to fill in the edges of the tart.
- Freeze for 15 minutes.
- Preheat oven to 375 degrees.
- Place tart pan on a baking sheet. Cover with a sheet of greased parchment paper and add pie weights.
- Bake the tart for 25 minutes, rotating halfway through bake time.
- Remove pie weights and parchment paper. Continue baking until golden brown, approximately 10 minutes.
- Cool completely on a wire rack.
Tart Assembly
- Drain mandarin oranges and set aside.
- Peel and slice the kiwis.
- Wash and dry the berries.
- Fill the tart with the cream patisserie. Spread until it is smooth.
- Line the outside edge with the sliced kiwi.
- Arrange mandarin oranges inside the kiwi ring.
- Place raspberries in the remaining space.
- Top with blueberries.
- In a microwave-safe bowl, melt preserves in 30-second intervals. Stir between intervals.
- Glaze the fruit with the apricot preserves using a pastry brush.
- Remove the outer ring of the tart pan. Use a spatula to slide the tart off the bottom disc onto a serving plate.
Notes
This classic fruit tart is the perfect dessert for any celebration. Please comment and share a picture of your success here with me. Connect with me on social media for more inspiration. If you are looking for another delicious recipe, check out my Creole Red Beans post here.
