Description
Flaky gluten-free tarts filled with juicy, cinnamon-kissed fruit, perfect for summer desserts.
Ingredients
Scale
- 2 cups (240 g) gluten-free all-purpose flour blend (1:1, with xanthan gum)
- 1/2 cup (50 g) almond flour
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp fine sea salt
- 10 tbsp (140 g) unsalted butter, very cold and cubed (or dairy-free block butter)
- 1 large egg + 1 tbsp ice water, or 1 tbsp ground flax + 3 tbsp water (vegan)
- 4 cups mixed fruit (strawberries, blueberries, sliced peaches/plums), roughly chopped
- 1/3–1/2 cup (65–100 g) granulated sugar (adjust for fruit sweetness)
- 2 tbsp cornstarch or arrowroot
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 egg beaten with 1 tbsp water for wash (or plant milk for dairy-free)
- Turbinado sugar for sprinkling (optional)
Instructions
- Pulse the dry ingredients and cold butter in a food processor until pea-size crumbs form, then add the egg and a scant tablespoon ice water until dough just comes together. Chill 30 minutes.
- Toss fruit with sugar, cornstarch, lemon, and vanilla; let macerate 10 minutes while you shape dough.
- Divide dough into 6–8 portions (or one large), roll or pat to 5–6″ disks on parchment, mounding fruit in the center and leaving a 1–2″ border. Fold edges up to form a rustic rim and brush with egg wash; sprinkle sugar.
- Bake at 400°F (200°C) for 20–25 minutes for small tarts (35–40 for large galette) until crust is golden and filling bubbles. Cool on a rack before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. They freeze well and can be stored for up to 2 months. Experiment with different types of fruit and add chocolate for variation.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 280
- Sugar: 18g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg