Gluten-Free Fruit Tart
By the Gluten Free Recipes team ·
This delightful gluten-free fruit tart, featuring a tender, buttery crust that perfectly complements a vibrant medley of fresh fruits. Its delicate sweetness and satisfying texture make it an ideal centerpiece for any occasion.
At a glance: This hard desserts recipe yields 4 servings in about 1h (15 min prep, 45 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend or almond flour, granulated sugar or coconut sugar, unsalted butter — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Fruit Tart: When preparing this desserts recipe, to prevent cross-contamination with gluten, always ensure that all ingredients, particularly packaged items like flour blends and chocolate chips, are certified gluten-free. Be mindful of shared kitchen equipment and surfaces In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Fruit Tart: This recipe is designed to be gluten-free by utilizing a certified gluten-free flour blend or almond flour, ensuring it's safe for those avoiding gluten-containing grains.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend or almond flour
- 0.75 cup granulated sugar or coconut sugar
- 0.5 cup unsalted butter, softened, or coconut oil, softened
- 2 large eggs
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup fresh berries, sliced fruit, or certified gluten-free chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a tart pan with parchment paper for easy removal. This preparation ensures the crust won't stick and will bake evenly.
- 2
In a large bowl, cream together the softened unsalted butter (or coconut oil) and granulated sugar until the mixture is pale yellow and fluffy, about 3-4 minutes. Then, beat in the large eggs one at a time, followed by the pure vanilla extract, ensuring each addition is fully incorporated.
- 3
Gradually add the certified gluten-free all-purpose flour blend (or almond flour) and salt to the wet ingredients. Gently fold them together with a spatula until just combined, being careful not to overmix, which can toughen the crust.
- 4
If using, gently fold in your chosen mix-ins, such as fresh berries or certified gluten-free chocolate chips, until they are evenly distributed throughout the batter. Spread this mixture evenly into the prepared tart pan, pressing it gently into the bottom and up the sides.
- 5
Bake for approximately 40-45 minutes, or until the crust is golden brown and a toothpick inserted into the center comes out clean. Allow the tart to cool completely in the pan on a wire rack; gluten-free baked goods often firm up significantly as they cool, achieving their best texture.
Nutrition (per serving)
Tips & Notes
- Almond flour compacts easily — always spoon it into the measuring cup, never scoop directly.
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
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