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.
