Gluten-Free Tarte aux Fraises
Transform your dessert repertoire with this irresistible Gluten-Free Tarte aux Fraises, a French-inspired strawberry tart that's perfect for those avoiding gluten without sacrificing flavor. Built on a delicate almond and gluten-free flour crust, this show-stopping tart is filled with velvety vanilla-infused pastry cream and topped with a gorgeous arrangement of fresh, juicy strawberries. For an added touch of elegance, a glossy apricot glaze completes the look and enhances the fruity sweetness. Ideal for any occasion, this recipe balances simplicity with sophistication, offering a decadent treat that's as visually stunning as it is delicious. Ready in under an hour and serving up to eight, it's the ultimate gluten-free dessert designed to impress!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 50 grams Gluten-free all-purpose flour
- 50 grams Powdered sugar
- 100 grams Unsalted butter (cold, diced)
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- 250 milliliters Whole milk
- 50 grams Granulated sugar
- 25 grams Cornstarch
- 2 Egg yolks
- 1 Vanilla bean (or 1 teaspoon vanilla extract)
- 300 grams Fresh strawberries
- 2 tablespoons Apricot jam (optional, for glazing)
- 1 tablespoon Water
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch tart pan with removable bottom.
In a mixing bowl, combine almond flour, gluten-free all-purpose flour, and powdered sugar.
Add cold, diced butter to the dry ingredients and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Add the egg yolk and vanilla extract, mixing until a dough forms. If the dough is too crumbly, add 1-2 teaspoons of cold water.
Press the dough evenly into the greased tart pan, covering the bottom and sides. Use a fork to prick the base to prevent puffing during baking.
Bake the crust for 15-18 minutes, or until golden brown. Remove from the oven and let cool completely.
In a medium saucepan, heat the milk gently until it begins to steam. If using a vanilla bean, split it open and scrape the seeds into the milk, then add the pod as well.
In a bowl, combine granulated sugar, cornstarch, and egg yolks, whisking until smooth.
Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan over medium heat.
Cook while whisking continuously until the custard thickens. Remove from heat, remove the vanilla pod if used, and let cool. Cover with plastic wrap to prevent a skin from forming.
Once the crust and custard have cooled, spread the custard evenly over the tart shell.
Wash and hull the strawberries, then arrange them decoratively on top of the custard.
If glazing, heat the apricot jam and water in a small saucepan until melted, then brush it over the strawberries for a shiny finish.
Chill the tart in the refrigerator for at least 1 hour before serving. Slice and enjoy!
Nutrition Facts
Calories |
2792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.6 g | 232% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 806 mg | 269% | |
| Sodium | 149 mg | 6% | |
| Total Carbohydrate | 262.7 g | 96% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 152.8 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 782 mg | 60% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
