This gluten free fruit tart delivers everything you want from the classic French dessert: a buttery, crisp crust, a silky vanilla pastry cream, and a bright crown of fresh fruit. The secret is a press-in crust made from gluten free flour and almond meal, which bakes up tender and sturdy enough to hold the filling without a single crumble. It’s a dessert that looks impressive but comes together with simple techniques and no rolling pin required.
Ingredients
- For the crust:
- 1 ½ cups (210 g) gluten free all-purpose flour (with xanthan gum, if your blend doesn’t include it, add ½ teaspoon)
- ½ cup (50 g) almond flour
- ¼ cup (50 g) granulated sugar
- ¼ teaspoon salt
- ½ cup (113 g) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 2–3 tablespoons (30–45 ml) ice water
- For the pastry cream:
- 2 cups (480 ml) whole milk
- ½ cup (100 g) granulated sugar
- ¼ cup (30 g) cornstarch
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons (28 g) unsalted butter, cut into small pieces
- For the topping:
- 2 cups mixed fresh fruit (strawberries, kiwi, blueberries, raspberries, or sliced peaches)
- 2 tablespoons (30 ml) apricot jam or honey, for glaze (optional)
Instructions
- Make the crust: In a medium bowl, whisk together the gluten free flour, almond flour, sugar, and salt. Add the cold butter cubes and cut them in using a pastry blender or your fingertips until the mixture looks like coarse meal with some pea-sized butter pieces. Add the egg yolk and 2 tablespoons of ice water, stirring with a fork until the dough starts to clump. If it seems dry, add the remaining tablespoon of water. The dough should hold together when pinched.
- Press the crust into the pan: Transfer the dough to a 9-inch (23 cm) tart pan with a removable bottom. Press it evenly into the bottom and up the sides, using your fingers or the flat bottom of a measuring cup. Make sure the sides are about ¼ inch thick and the top edge is neat. Prick the bottom all over with a fork. Chill the crust in the refrigerator for 30 minutes while you preheat the oven to 375°F (190°C).
- Blind bake the crust: Line the chilled crust with a piece of parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights. Continue baking for 8–10 minutes, until the crust is golden brown and dry to the touch. If any cracks appear, patch them with a little extra dough. Let the crust cool completely on a wire rack.
- Make the pastry cream: In a medium saucepan, heat the milk over medium heat until it just begins to steam (do not boil). Meanwhile, in a separate bowl, whisk the sugar, cornstarch, and egg yolks until pale and thick. Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly, then pour the tempered mixture back into the saucepan.
- Cook the pastry cream: Place the saucepan over medium heat and whisk constantly for 3–5 minutes, until the mixture thickens and comes to a gentle boil. Boil for 1 minute, then remove from heat. Whisk in the vanilla and butter until smooth. The pastry cream should be thick enough to hold its shape.
- Chill the pastry cream: Pour the pastry cream into a shallow bowl, cover with plastic wrap pressed directly onto the surface (to prevent a skin from forming), and refrigerate for at least 2 hours, until completely cold.
- Assemble the tart: Once the crust and pastry cream are cold, spread the pastry cream evenly into the crust with an offset spatula. Arrange the fruit on top in a decorative pattern, starting from the outside and working inward.
- Glaze (optional): Warm the apricot jam or honey in a small saucepan with 1 teaspoon of water until loose. Brush gently over the fruit to give it a shiny finish. Let the tart set for 15 minutes before slicing.
Tips
- Use a good gluten free flour blend: Not all blends are equal. Choose one that contains xanthan gum (like Bob’s Red Mill 1-to-1 or King Arthur Measure for Measure) for the best structure. If your blend lacks xanthan, add ½ teaspoon to the dry ingredients.
- Chill the dough thoroughly: The crust needs at least 30 minutes in the fridge before baking. This prevents the butter from melting too quickly, which helps the crust hold its shape and stay crisp.
- Don’t overwork the dough: Overmixing develops gluten (even in gluten free flours) and can make the crust tough. Mix just until the dough comes together.
- Drain juicy fruits: If using strawberries or peaches, pat them dry with paper towels before arranging. Excess moisture can make the pastry cream watery.
Serving Suggestions
Serve the tart chilled or at room temperature within a few hours of assembling. It’s lovely with a dusting of powdered sugar, a dollop of lightly sweetened whipped cream, or a scoop of vanilla ice cream. For a brunch spread, pair it with coffee or tea; for dessert, a glass of sparkling wine or a crisp Sauvignon Blanc works well.
Variations
- Citrus tart: Replace the vanilla in the pastry cream with 1 tablespoon of lemon or orange zest. Top with segmented oranges or lemons.
- Chocolate pastry cream: Add 2 ounces (57 g) of chopped dark chocolate to the hot pastry cream after cooking, stirring until melted. Top with raspberries or sliced bananas.
- Vegan version: Use a vegan butter substitute in the crust and replace the egg yolk with 1 tablespoon of cold water mixed with 1 tablespoon of ground flaxseed. For the pastry cream, use full-fat oat milk and replace the egg yolks with 3 tablespoons of cornstarch (increase the cornstarch to â…“ cup total). Cook until very thick, and use coconut oil instead of butter.
Storage and Reheating
Assembled tart: Store in the refrigerator, loosely covered, for up to 2 days. The crust may soften slightly, but it will still be delicious. Do not freeze the assembled tart, as the fruit and pastry cream will become watery upon thawing. The baked crust (without filling) can be stored at room temperature in an airtight container for up to 3 days, or frozen for up to 1 month. The pastry cream can be made 2 days ahead and kept refrigerated with plastic wrap on the surface. Stir it before using. To refresh a leftover slice, let it sit at room temperature for 10–15 minutes to take the chill off; do not microwave.
Frequently Asked Questions
Can I use a regular tart pan? Yes, any 9-inch tart pan with a removable bottom works. If you use a pie dish, the crust will be thicker and may need a few extra minutes of baking.
Why is my crust crumbling? This usually happens if the dough is too dry. Add a little more ice water, 1 teaspoon at a time, until it holds together when pressed. Also, make sure to press it firmly into the pan.
Can I use frozen fruit? Yes, but thaw it completely and pat it very dry with paper towels. Frozen berries release more juice, so the glaze step becomes more important to help them stay put.
Can I make this tart ahead of time? You can bake the crust and make the pastry cream up to 2 days ahead. Assemble the tart no more than 4–6 hours before serving to keep the crust crisp.
Is the pastry cream safe for everyone? The pastry cream contains raw egg yolks that are cooked with hot milk, reaching a temperature that kills bacteria. However, if you are pregnant, elderly, or have a weakened immune system, you can use pasteurized egg yolks for extra safety.
What if I don’t have almond flour? You can replace it with an equal amount of gluten free all-purpose flour, but the crust will be slightly less tender and more crumbly. Add an extra tablespoon of butter to compensate.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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