Delicious Gluten Free Fruit Tart

Here’s my go-to gluten free fruit tart recipe, with a simple almond flour crust that’s perfectly crisp, and a smooth vanilla custard filling topped with fresh seasonal fruits.

This fruit tart has become my family’s favorite dessert for summer gatherings. I often make an extra one to keep in the fridge because it disappears so quickly. There’s something special about having a slice of fruit tart with your morning coffee, don’t you think?

What Kind of Almond Flour Should I Use?

For this fruit tart recipe, you’ll definitely want to stick with super-fine blanched almond flour rather than almond meal. The difference really matters here – blanched almond flour is made from almonds that have had their skins removed and have been ground to a very fine texture, which gives your tart crust that perfect, delicate consistency. Regular almond meal, which is coarser and includes the skins, will make your crust grainy and darker in color. If you’re shopping for almond flour, look for brands that specifically say “super-fine” or “finely ground” on the label, and make sure to store it in an airtight container in the fridge to keep it fresh.

Options for Substitutions

Since this is a gluten-free recipe, let’s talk about some smart swaps while keeping it celiac-friendly:

• Almond flour: You can replace almond flour with cashew flour in equal amounts. If nuts are an issue, try sunflower seed flour as a nut-free option – just know it might give a slightly gray color to your crust.
• Coconut flour: Coconut flour is pretty unique and absorbs a lot of liquid, so I don’t recommend substituting it. If you must, you could try tiger nut flour, but you’ll need to use 3 times the amount since it doesn’t absorb as much moisture.
• Tapioca flour: Arrowroot flour works as a 1:1 replacement for tapioca flour. Potato starch can also work, though the texture might be slightly different.
• Cornstarch: For the filling, you can swap cornstarch with arrowroot powder or tapioca starch in equal amounts.
• Apricot jam: Any light-colored fruit jam works for the glaze – try apple jelly or even honey for a different take.
• Fresh fruit: Use any seasonal fruits you like! Just avoid very juicy fruits like oranges or watermelon as they can make the tart soggy.

Watch Out for These Mistakes While Baking

The trickiest part of making a gluten-free fruit tart is handling the delicate crust – working with warm butter or overworking the dough can lead to a tough, crumbly texture that’s difficult to shape. To avoid this, make sure your butter stays cold throughout the process and mix just until the ingredients come together. Another common mistake is underbaking the crust – it should be golden brown and feel firm to the touch, as a soggy bottom will turn mushy once filled with custard. When making the pastry cream, constant whisking is crucial – taking your eyes off the pot for even a minute can result in lumpy custard or worse, scrambled eggs. For the best presentation, wait until the custard is completely cool before arranging your fruit, and brush the fruit with the apricot glaze right before serving to keep it fresh and prevent it from drying out.

What to Serve With Fruit Tart?

This beautiful fruit tart is a dessert that really shines on its own, but there are some nice ways to make it even more special when serving. A dollop of freshly whipped cream on the side adds a lovely richness that complements both the creamy filling and fresh fruit. For a morning or afternoon treat, pair it with a hot cup of coffee or tea – I especially love it with Earl Grey or a vanilla-flavored coffee. If you’re serving this at a party, consider putting out some extra berries on the side so guests can add more fresh fruit to their plates if they want.

Storage Instructions

Keep Fresh: Once assembled, this fruit tart is best enjoyed within 24 hours. Keep it in the refrigerator, loosely covered with plastic wrap. The pastry cream filling needs to stay cold to maintain its texture, and the fresh fruit will look its best on day one.

Make Ahead: You can prepare parts of this tart in advance! The tart crust can be baked and stored at room temperature for up to 2 days, while the pastry cream can be made and refrigerated for up to 3 days. Just keep the pastry cream covered with plastic wrap directly on its surface to prevent a skin from forming. When you’re ready, assemble with fresh fruit just before serving.

Note: If you used the white chocolate option in your crust, it helps prevent the bottom from getting soggy when filled. This means your assembled tart might hold up a bit longer in the fridge, though the fruit will still look best on day one. The glazed fruit helps keep everything fresh-looking for longer too!

Preparation Time	45-60 minutes
Cooking Time	25-30 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2300
• Protein: 30-40 g
• Fat: 150-170 g
• Carbohydrates: 220-240 g

Ingredients

For the crust:

• 3/4 cup fine blanched almond flour
• 1/4 cup plus 2 tbsp coconut flour
• 1/2 cup plus 3 tbsp bob’s red mill tapioca starch
• 5 tbsp white sugar
• 1/2 tsp kosher salt
• 1/2 cup cold unsalted butter, sliced into tablespoon pieces
• 1 tsp vanilla extract
• 1 large egg yolk
• Optional: 1.5 oz white chocolate, chopped finely

For the pastry cream:

• 2 cups whole milk
• 1 whole vanilla bean, split and scraped (or 1 tbsp vanilla extract or paste)
• 1/2 cup granulated sugar
• 3 1/2 tbsp cornstarch
• 1/4 tsp kosher salt
• 4 large egg yolks
• 2 tbsp unsalted butter

For assembly and topping:

• 2–3 cups assorted fresh fruit
• 1/4 cup apricot jam or preserves
• 1 tbsp water
• Optional: fresh mint leaves for garnish

Step 1: Make the Tart Dough

• 3/4 cup fine blanched almond flour
• 1/4 cup plus 2 tbsp coconut flour
• 1/2 cup plus 3 tbsp Bob’s Red Mill tapioca starch
• 5 tbsp white sugar
• 1/2 tsp kosher salt
• 1/2 cup cold unsalted butter, sliced into tablespoon pieces
• 1 tsp vanilla extract
• 1 large egg yolk

In the bowl of a stand mixer fitted with the paddle attachment or in a food processor, combine the almond flour, coconut flour, tapioca starch, sugar, and kosher salt.

Add the cold unsalted butter and vanilla extract, and mix on low, gradually increasing to medium-high, until the mixture forms clumps and the butter is fully incorporated.

Add the egg yolk and mix just until the dough comes together and looks evenly clumpy.

This can take a few minutes—it may look sandy at first but will eventually hold together.

If using the optional white chocolate to help waterproof your crust, set it aside for later.

Step 2: Shape and Chill the Tart Crust

• tart dough (from Step 1)

Transfer the tart dough (from Step 1) to a 9-inch non-stick tart pan with a removable bottom.

Press the dough evenly into the pan, starting with the sides and then the bottom, to about 1/8 to 1/4-inch thick.

Use the bottom of a flat measuring cup to help flatten the surface, and square off the edges.

Prick the bottom of the crust all over with a fork, then place the tart pan on a baking sheet.

Chill the crust in the fridge or freezer until firm, about 15–30 minutes.

I always make sure the dough is extra cold before baking to help keep it crisp.

Step 3: Pre-Bake the Tart Crust

• chilled tart crust (from Step 2)
• optional: 1.5 oz white chocolate, chopped finely

Preheat your oven to 375°F (190°C).

Once the tart crust (from Step 2) is firm and chilled, bake it on the middle oven rack for 20–24 minutes, until it just begins to turn golden brown in the center.

Check at around the 15-minute mark—if the edges are browning too quickly, cover them with a pie shield or foil.

The crust is done when the bottom looks lightly golden.

Remove the tart from the oven and, while still hot, gently press the sides and bottom with the back of a spoon or a cup to help compact the crust.

Let the crust cool completely before filling.

For an extra professional touch, you can brush the inside of the cooled crust with melted white chocolate (if using) to keep it crisp when filled.

I find this step helps prevent the crust from getting soggy if the tart will be filled well in advance.

Step 4: Fill and Serve the Tart

When the crust is completely cool, fill it as desired.

For a fruit tart, spread your prepared pastry cream in an even layer on the crust and top with your choice of fresh fruit.

I like to arrange the fruit in rows or concentric circles for a beautiful look.

For extra shine and to keep fruit fresh, brush lightly with warmed apricot jam that’s been thinned with a little water.

Carefully remove the tart from the pan before serving.

The tart is best enjoyed within a few hours of assembly!