Gluten Free Fruit Tart
This gluten free fruit tart just screams summer! It has a simple buttery crust, cream cheese custard with hints of orange and topped with lots of fresh berries. Easy to make and so fresh.
Summer is upon us and this gluten free fruit tart is going to be on repeat! It is just so fresh, flavorful and makes for the perfect sweet treat on a hot day.
Fruit tarts are visually so beautiful that they almost look intimidating, but I promise this recipe is so incredibly simple! The crust is similar to a pie crust, but even easier since it requires no rolling- just pressing into your tart pan!
And the filling is just made with an electric mixer. Easy! If you love this recipe, be sure to try our lemon poppyseed blackberry cake next.
Before we get started…
- If you don’t have a tart pan, you can safely make this in a 9×9 square baking pan instead. You will just have to slice from the pan and use a pie server to lift it out.
- The apricot jam on top of the berries adds a really nice flavor, but you can also do a drizzle of honey, use a different jam or just leave this out.
- I added orange zest to the custard filling, but you can opt for lemon or leave that out entirely.
How to make gluten free fruit tart
Preheat the oven to 375 Fahrenheit. Beat together the sugar and butter for the crust. Beat in the egg yolk. Fold in the flour and salt.
Add in the water until a dough forms. It should resemble a pie crust and should hold together when you squeeze with your hands.
Press into a greased 9 inch tart pan. Bake for 15 minutes or until lightly golden brown. Set aside to cool.
Meanwhile, beat the cream cheese in a mixing bowl for about 30 seconds. You just want it to look nice and fluffy.
Add in the vanilla, salt and sugar. Add in the heavy cream until everything comes together. Spread the mixture into the baked crust. Top with the berries.
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Melt the apricot jam in the microwave for about 15 seconds. Drizzle on top of the berries. Chill for 30 minutes, then slice and serve. Try my lemon gluten free pistachio cake next!
Ingredient tips, tricks and swaps
Cream cheese. The cream cheese is the base of our filling. A traditional custard is made from egg yolks, but I think this cream cheese version is a bit more fun, a lot easier to make and pairs really well with the fruit. You can use dairy or dairy free.
Flour. I used the Bob’s Red Mill 1:1 Baking Flour, which I recommend here. If you use a different blend, just make sure it has xanthan gum.
Sugar. You need white sugar for both the crust and the filling and I don’t recommend any swaps here. For the crust you can get away with coconut sugar, but for the filling, white sugar will work best!
Butter. You need 1/2 stick of butter in the crust and you want to make sure it is at room temperature here. You can use dairy or non-dairy, I usually use unsalted.
What kind of fruit is best?
I went with all berries here- raspberries, blackberries, blueberries and strawberries. But you can definitely swap in some kiwi, mango, pomegranate, grapes, peaches, honestly whatever you like!
How to store
Once prepared, this gluten free fruit tart will keep in the fridge for up to 5 days. The berries will release some juices as they sit which can cause the custard filling to soften a little bit, but flavors will still be delicious!
I like to just store it right in the tart pan for convenience. Then just slice off what you need at a time and you’re good to go.
More summer dessert recipes!
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Gluten Free Fruit Tart
by: claire cary
Ingredients
Crust
- ¼ cup unsalted butter
- 3 tablespoons white sugar
- 1 egg yolk
- 1 ½ cups gluten free all purpose baking flour
- ½ teaspoon salt
- 3-4 tablespoons water
Filling
- 8 ounces plain cream cheese
- ½ cup white sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon orange zest
Berries
- 6 ounces raspberries
- 6 ounces blackberries
- 6 ounces blueberries
- 1 cup hulled and sliced strawberries
- ¼ cup apricot jam
Instructions
- Preheat the oven to 375 Fahrenheit.
- Beat together the sugar and butter for the crust.1/4 cup unsalted butter, 3 tablespoons white sugar
- Beat in the egg yolk. Fold in the flour and salt.1 egg yolk, 1 1/2 cups gluten free all purpose baking flour, 1/2 teaspoon salt
- Add in the water until a dough forms. It should resemble a pie crust and should hold together when you squeeze with your hands.3-4 tablespoons water
- Press into a greased 9 inch tart pan.
- Bake for 15 minutes or until lightly golden brown. Set aside to cool.
- Meanwhile, beat the cream cheese in a mixing bowl for about 30 seconds.8 ounces plain cream cheese
- Add in the vanilla, salt and sugar. Add in the heavy cream until everything comes together. Then mix in the orange zest1/2 cup white sugar, 2 tablespoons heavy cream, 1 teaspoon vanilla extract, 1/4 teaspoon salt, 1 tablespoon orange zest
- Spread the mixture into the baked crust. Top with the berries.6 ounces raspberries, 6 ounces blackberries, 6 ounces blueberries, 1 cup hulled and sliced strawberries
- Melt the apricot jam in the microwave for about 15 seconds. Drizzle on top of the berries.1/4 cup apricot jam
- Chill for 30 minutes, then slice and serve.
Notes
Comments
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