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Fruit Tart

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 116-117)

Gluten-Free Fruit Tart: This is a pleasantly light and fruity tart, featuring a vanilla pudding topped with a mix of fresh fruits and a jelly glaze.

Fruit Tart

Gluten-Free Recipe Card and Pictures

Gluten-Free Fruit Tart
Crust Ingredients
Same as Pecan Tart Crust ingredients (cookbook page 110).
Vanilla Pudding Ingredients
2 Tablespoons Cornstarch
½ Cup Sugar
1 Egg
2 Cups Milk
2 Tablespoons Butter
1 Tablespoon Vanilla
½ Teaspoon Honey
Fresh Fruit Ingredients — Choose any Fruits you prefer
(one possible combination shown here)
1 Kiwi
1 Pint Fresh Strawberries
1 Apricot
Fruit Glaze Ingredients
⅓ Cup Apricot Jelly (or Other Flavor)
Single 9" tart.
Baker’s Tip
Best served same day since fresh fruit is used and will lose its freshness quickly.
Crust Directions
  1. Prepare crust according to Pecan Tart Crust instructions (link above / cookbook page 110), but alter the baking time. Bake crust at 450°F for 13 minutes, then place foil over edges to prevent burning and bake for an additional 25-30 minutes at 350°F.
  2. While crust is baking, prepare pudding.
Pudding Directions
  1. In an unheated saucepan, combine cornstarch and sugar.
  2. Add eggs and mix thoroughly.
  3. Slowly add in milk, stirring to maintain even consistency.
  4. Add butter to mixture and place saucepan on stove, cooking mixture on low to medium heat until the product takes on a thick pudding consistency (approximately 3 minutes after pudding starts to boil).
  5. Remove from heat. Mix in the vanilla and honey until evenly distributed.
Assembly Directions
  1. When crust is done baking, pour cooked pudding into center and refrigerate for two hours or until pudding is cool and fully set.
  2. Chop kiwi, strawberries, and apricots (or preferred fruits) and arrange in an appealing manner on top of the pudding.
  3. Create the fruit glaze by placing jelly in a small saucepan and cooking on medium heat, stirring regularly, until the jelly takes on a runny consistency. Brush this glaze onto fruit with a basting brush
  4. Refrigerate finished product until ready to serve.

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