Easy Gluten-Free Fruit Tart

Gluten-Free Fruit Tart on a plate next to pink napkin, plates, forks and teapot and cup

5 from 2 votes

Easy Gluten-Free Fruit Tart

This easy Gluten-Free Fruit Tart boasts a luscious mascarpone cream filling, infused with zesty lemon and vanilla flavour, resting on a buttery, easy-to-make pastry crust. Piled high with a colourful assortment of fresh seasonal fruit.

Prep Time40

Cook Time27

Chilling Time2

Course: Dessert

Cuisine: British

Servings:

Calories: 461kcal

Author: Georgina Hartley

Equipment

Equipment: 23cm / 9 inch loose bottomed tart tin

Ingredients

Pastry Crust

120 g sweet rice flour glutinous rice flour
110 g sorghum flour
60 g tapioca flour
2 tablespoons icing sugar
200 g unsalted butter cold from the fridge
1 egg + 1 egg white medium sized - see notes

Mascarpone Cream Filling

500 g fresh fruit
250 g mascarpone
400 ml double cream
1 tablespoon vanilla extract
3 tablespoons icing sugar
1 lemon zested

Metric - US Customary

Instructions

Pastry Crust

In a large mixing bowl whisk together the gluten-free flours and icing sugar.
Slice the butter very thinly directly from the fridge and add to the flour.
Rub the mixture between fingertips until roughly shorn. It’s okay that the butter is still in largish pieces.
Whisk the whole egg and the extra egg white together in a small bowl.
Make a well in the centre and pour in the whisked eggs.
Bring the dough together using your hands.
Turn the pastry out on to a floured work surface and knead for about two minutes until the dough comes together into a smooth ball which is no longer sticky.
Flatten the ball slightly to make a thick round disc. Wrap in baking parchment and place in the fridge for 1 hour (or freezer for 15 minutes) to chill before rolling out.
Pre-heat the oven to 190°C / 170°C fan / gas mark 5.
Cut two large pieces of baking parchment, 2½ inches wider than the size you need to roll the pastry out to. Sprinkle flour on the inside of the parchment and place the chilled pastry disc between the parchment sheets.
Using a long rolling pin roll out the pastry into a round until it measures about 13 inches.
Peel away the baking parchment and use the rolling pin to lift the pastry over the baking tin.
Fit the pastry into the baking tin, patching up any cracking with excess pastry. Roll the rolling pin across the top of the baking tin to remove the excess pastry. Then you can see which parts of the pastry case look a bit thin so you can do further patching if necessary.
Place the baking tin in the for fridge for 1 hour (or freezer for 10 minutes) to chill.
Remove and place a sheet of baking parchment over the pastry and fill with baking beans.
Place the baking tin on a large baking tray to help get it in and out of the oven.
Place the baking tray with the tin in the middle of the oven and bake for 15 minutes.
Remove from the oven and discard the parchment and baking beans.
Prick a few holes into the bottom of the crust and bake for a further 12 minutes.
Remove from oven, allow to rest in the tin for 15 minutes before carefully removing the pastry crust from baking tin and transferring to a wire rack to cool completely before filling with the mascarpone cream and fruit.

Mascarpone Cream Filling

In a mixing bowl, combine the mascarpone with the cream, vanilla, icing sugar and lemon zest. Use a whisk or a hand mixer to blend them together until smooth and a little floppy, although it should hold its shape when you lift the whisk. Be careful if you are using an electric mixer to not overmix, you do not want a firm mixture.
Spoon the mascarpone cream into the pie crust and smooth out evenly with a palette knife or silicone spatula.
Arrange the fruit and berries on top of the mascarpone cream and sprinkle over extra icing sugar for decoration if you wish.

Video

Notes

Eggs. The eggs used in this recipe are medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.

Proper Mixing

When preparing the mascarpone cream filling avoid overmixing, as it may result in a dense and heavy filling. I recommend mixing until it is just floppy and finish it off by hand using a silicone spatula. The cream will firm up the more you handle it so by the time you are smoothing it into the tart it will firm up even more.

Fruit Choices

The choice of fruits for the tart is versatile, and you can use a variety of fresh fruits based on your favourites and those in season. I enjoy using a mix of strawberries, raspberries, blackberries, blueberries and kiwi fruit.

Fresh fruits are recommended rather than frozen for this recipe as they provide a vibrant and juicy flavour.

Make Ahead

You can make the pie crust up to 2 days in advance and store in an airtight container at room temperature.
You can make the mascarpone cream in advance and store it in the refrigerator for a few hours to allow the flavours to meld and the cream to set.
The tart is best eaten on the day it is assembled but you can store leftovers in the fridge for up to 2 days.

Freezing

It's not recommended to freeze the fully assembled fruit tart. However, you can freeze the baked and cooled pastry crust separately for up to a month.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of tart, assuming it is portioned into 12.

Nutrition