Gluten Free Summer Fruit Tart
 
Uses one single gluten free pie crust or gluten free tart crust. 
 
Crust Ingredients: (Or use Mama’s Pie Crust Mix)
cup sugar
¼ tsp. salt
½ tsp. xanthan gum
 
½ cup butter, partially melted or dairy free margarine
1/4 cup Spectrum Shortening
1 egg white (or 2 Tbsp. honey or agave)
2-4 Tbsp. cold water
 
Directions:  Preheat oven to 350°.
In a medium bowl combine flour, sugar, salt and xanthan gum.  Make a well in center.  Add partially melted butter, shortening, egg white and cold water.  Cut flour into liquid ingredients with fork or pastry cutter until well blended.  Use lightly floured hands to incorporate the rest of flour. 
 
Roll out dough between two pieces of wax paper lightly sprayed with cooking spray.  Roll out to about 1/4 inch thickness.  Spray tart pan lightly with cooking spray.  Remove top layer of wax paper.  Flip dough out into large tart pan or pie pan.  Press into the edges.  Carefully move remaining piece of wax paper.  Make repairs as necessary.  Trim edges.  This dough is very forgiving.  Just press extra pieces into fill holes.  (Make it easier by just pressing the dough into pan evenly.)
 
Mini Tarts:  Press into large tart pan or roll into 1 inch balls and press into mini muffin tins. 
 
Pre-bake Tart Crust.  Bake at 350° for 20-25 minutes or until crust just begins to lightly brown.  Allow to cool completely. 
 
Note:  This works great with a  tart pan that has a removable bottom.  It will transfer nicely to a decorative plate. 

Filling Ingredients:
 
1-8oz pkg. cream cheese (See Mama’s Dairy Free Guide for dairy free alternative: http://bit.ly/1n2Haq9 )
¼ cup milk, (Dairy, Rice, Nut, Soy)
 
Strawberries, kiwi, raspberries, blackberries and blueberries for topping.  (slice strawberries and kiwi ahead of time) (Feel free to use whatever fruit you have! If you use apples, be sure to soak in lemon juice first.)
 
1/2 cup apricot jam, optional
 
Directions:
 
In a mixing bowl, beat the cream cheese, milk and powdered sugar for 2-3 minutes until very soft and smooth. 
 
Gently spread cream cheese mixture across top of crust. 
 
Place berries evenly over top of crust forming a nice design.  Warm jam in microwave for about 30 seconds.  Lightly baste fruit with jam for a glazed appearance. 
 
Refrigerate until ready to eat. 
 
Dairy Free Option:  Make 1 batch of Jello Instant Pudding using coconut, rice, almond or soy milk.  Refrigerate until set.  Spread evenly over top of crust and then place berries on top.

 

MAMA Recommends: Tart Pan

 

Summer Fruit Tart
Recipe Type: Pies, Crisps & Cobblers
Author: Rachel Carlyle Edington – Gluten Free Mama
Note: This works great with a tart pan that has a removable bottom. It will transfer nicely to a decorative plate.
[br] Dairy Free Option: Make 1 batch of Jello Instant Pudding using coconut, rice, almond or soy milk. Refrigerate until set. Spread evenly over top of crust and then place berries on top.
Ingredients
  • Crust Ingredients: (Or use Mama’s Pie Crust Mix)
  • 1½ cups Mama’s Almond or Coconut Blend Flour
  • ⅓ cup sugar
  • ¼ tsp. salt
  • ½ tsp. xanthan gum
  • ½ cup butter, partially melted or dairy free margarine
  • 1/4 cup Spectrum Shortening
  • 1 egg white (or 2 Tbsp. honey or agave)
  • 2-4 Tbsp. cold water
  • [br]
  • Filling Ingredients:
  • 1-8oz pkg. cream cheese (See Mama’s Dairy Free Guide for dairy free alternative: http://bit.ly/1n2Haq9 )
  • ¼ cup milk, (Dairy, Rice, Nut, Soy)
  • ½ cup powdered sugar
  • Strawberries, kiwi, raspberries, blackberries and blueberries for topping. (slice strawberries and kiwi ahead of time)
  • 1/2 cup apricot jam, optional
Instructions
  1. Preheat oven to 350°.
  2. In a medium bowl combine flour, sugar, salt and xanthan gum. Make a well in center. Add partially melted butter, shortening, egg white and cold water. Cut flour into liquid ingredients with fork or pastry cutter until well blended. Use lightly floured hands to incorporate the rest of flour.
  3. Roll out dough between two pieces of wax paper lightly sprayed with cooking spray. Roll out to about 1/4 inch thickness. Spray tart pan lightly with cooking spray. Remove top layer of wax paper. Flip dough out into large tart pan or pie pan. Press into the edges. Carefully move remaining piece of wax paper. Make repairs as necessary. Trim edges. This dough is very forgiving. Just press extra pieces into fill holes. (Make it easier by just pressing the dough into pan evenly.)
  4. Mini Tarts: Press into large tart pan or roll into 1 inch balls and press into mini muffin tins.
  5. Pre-bake Tart Crust. Bake at 350° for 20-25 minutes or until crust just begins to lightly brown. Allow to cool completely. It is good to cut a circle of wax paper lightly sprayed with cooking spray, spray faced down and add some dry beans or rice so it doesn’t separate during baking, but not required.[br]
  6. Filling Instructionc
  7. In a mixing bowl, beat the cream cheese, milk and powdered sugar for 2-3 minutes until very soft and smooth.
  8. Gently spread cream cheese mixture across top of crust.
  9. Place berries evenly over top of crust forming a nice design. Warm jam in microwave for about 30 seconds. Lightly baste fruit with jam for a glazed appearance.
  10. Refrigerate until ready to eat.

Summer Fruit Tart ~ Gluten Free