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Gluten-Free Strawberry Tart

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Gluten-Free Strawberry Tart combines a crisp, buttery gluten-free crust with silky vanilla pastry cream and fresh ripe strawberries. A simple fruit glaze adds an elegant glossy finish while helping the berries stay fresh.

Ingredients

  • 1 1/2 cups gluten-free 1-to-1 baking flour
  • 1/2 cup almond flour
  • 1/3 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons ice water, if needed
  • 2 cups whole milk
  • 1/2 cup granulated sugar, divided
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 1 teaspoon vanilla extract, for the pastry cream
  • 2 tablespoons unsalted butter, for the pastry cream
  • 1 pound fresh strawberries
  • 2 tablespoons strawberry or apricot preserves
  • 1 teaspoon water
  • Fresh mint, optional

Instructions

  1. Combine the gluten-free flour, almond flour, powdered sugar, and salt in a large bowl. Add the cold cubed butter and work it into the mixture until fine crumbs form with a few small pieces of butter remaining.
  2. Add the egg yolk and vanilla and mix until the dough begins to come together. If needed, add ice water 1 teaspoon at a time until the dough holds together.
  3. Form the dough into a disk, wrap it, and refrigerate for about 30 minutes.
  4. Preheat the oven to 350°F (175°C). Press or carefully roll the chilled dough evenly into the bottom and sides of a 9-inch tart pan with a removable bottom. Prick the bottom with a fork and refrigerate for another 10–15 minutes.
  5. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then carefully remove the parchment and weights. Bake for another 10–15 minutes until lightly golden. Cool completely.
  6. For the pastry cream, heat the milk with half of the granulated sugar in a saucepan over medium heat until steaming but not vigorously boiling.
  7. In a separate bowl, whisk the egg yolks, remaining granulated sugar, and cornstarch until smooth. Gradually whisk some of the hot milk into the egg mixture to temper it, then pour everything back into the saucepan.
  8. Cook over medium heat, whisking continuously, until the pastry cream becomes thick and begins to bubble. Remove from the heat and stir in the vanilla and butter.
  9. Transfer the pastry cream to a bowl and place plastic wrap directly against its surface. Refrigerate until completely cold.
  10. Spread the chilled pastry cream evenly inside the completely cooled tart shell.
  11. Hull the strawberries and cut them into halves or slices. Arrange them over the pastry cream, working from the outside toward the center.
  12. Combine the preserves and water and gently warm until smooth. Brush a thin layer over the strawberries to create a glossy finish.
  13. Refrigerate the assembled tart until ready to serve. Garnish with optional fresh mint and serve chilled or slightly cool.

Notes

  • Check that the flour blend, cornstarch, vanilla, preserves, and other packaged ingredients are certified or labeled gluten-free when required, and prevent cross-contact when serving someone who must strictly avoid gluten.
  • Allow the tart shell to cool completely before removing it from the pan because warm gluten-free pastry can be fragile.
  • The tart shell and pastry cream can be prepared a day ahead and stored separately. Assemble with fresh strawberries closer to serving for the crispest crust.
  • For a mixed berry tart, combine strawberries with raspberries, blueberries, or blackberries.
  • Fresh lemon zest can be added to the pastry cream for extra citrus flavor.
  • A thin layer of melted gluten-free chocolate can be spread over the cooled crust and allowed to set before adding the pastry cream to help protect the crust from moisture.
  • Fresh strawberries are recommended because frozen berries can release excess liquid and make the tart watery.
  • Store the assembled tart covered in the refrigerator for up to 2 days. Do not reheat.

Nutrition

Find it online: https://thefamilycooking.com/gluten-free-strawberry-tart-2/