Saturday, July 20, 2013

Gluten-Free Fruit Tart

This fruit tart is a little involved, but it's sooooooo worth it. You'll never know it's gluten-free! The crust is a bit like a sugar cookie. I love the fresh fruit (I think it's perfect for breakfast or dessert).


Gluten-Free Fuit Tart
for the crust...
3/4 cup plus 2 tablespoons tapioca flour, plus more for dusting
3/4 cup cornstarch
1/4 cup sweet rice flour, plus more for dusting
6 tablespoons millet flour
1/8 teaspoon kosher salt
1 1/2 teaspoons xanthan (or guar) gum
1 cup powdered sugar
1 cup (2 sticks) cold butter, diced
1 egg, beaten

for the filling...
3 egg yolks
1/4 cup sugar
3 tablespoons plus 1 teaspoon cornstarch
1 cup milk
1/4 cup almond meal
2 tablespoons butter
1 1/2 tablespoons Amaretto liqueur (or 2 teaspoons almond extract)

fresh fruits for topping...
strawberries, halved
kiwi, peeled and sliced
mandarin oranges

(2 hours to 2 days in advance) make the dough for the crust...
In a stand mixer fitted with the paddle attachment (or using a hand-held electric mixer), combine the flours, cornstarch, salt, xanthan, and powdered sugar. Mix on low speed to blend. Add the butter and continue to mix on low speed until the mixture resembles coarse crumbs. Add the egg and mix on medium-high until the dough turns in on itself. Turn out the dough onto a surface dusted with rice flour and knead for several turns. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 2 days.

(up to 12 hours in advance) make the filling...
In a medium bowl, combine the egg yolks, sugar, and cornstarch. Using an electric mixer fitted with the whisk attachment, beat the egg yolk mixture on high speed until thickened enough that a slowly dissolving ribbon forms on the surface when the beaters are lifted.

In a small, heavy saucepan, heat the milk over medium-low heat until bubbles form around the edges of the pan. Gradually whisk the hot milk into the egg mixture. Return the mixture to the pan and cook over medium-low heat, whisking constantly, until the whisk leaves lines in the custard. Remove from the heat and whisk in the almond meal, butter, and Amaretto until smooth. If not using immediately, cover by pressing plastic wrap directly onto the surface of the filling. To store, let cool, then refrigerate for up to 12 hours.

prepare the crust...
Preheat your oven to 400 degrees. Remove the dough from the refrigerator and remove the plastic wrap at least 15 minutes before rolling out the dough.

On a smooth work surface dusted with tapioca flour, roll out the dough to fit in a tart pan or pie pan. (I used a round tart pan with a removable bottom.) Carefully place the dough in the tart pan and press dough into the corners. Run a rolling pin over the top of the pan to trip the dough. You can roll extra dough into a long rope and press into the crease of the pan for additional support. Smooth the dough with your fingers. Prick the bottom of the crust with a fork.

Bake for 12 minutes, or until the edges just begin to take on color. Remove from the oven and let cool completely in the pan on a wire rack.

Fill the crust... with the prepared filling and smooth with the top of an offset spatula.  Top with fruit (I used kiwi, strawberries, and blackberries, but this would be good with any fruit you like).


recipe slightly adapted from Blackbird Bakery Gluten-Free cookbook, by Karen Morgan

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