Gluten-Free Fruit Tart with Lemon Curd
This gluten-free fruit tart has a press-in shortbread crust, a layer of lemon curd, and a light cream cheese filling with apricot jam and whipped topping. Top it with whatever fresh fruit looks best at the store. The filling is completely no-bake, so once the crust comes out of the oven, you're just assembling. I've made this for Easter, Mother's Day, summer cookouts.
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Ingredients
Shortbread Crust:
- 1 cup gluten-free flour blend - Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag) which contains xanthan gum
- ½ cup butter - softened and cubed
- ½ cup powdered sugar
- 1 tablespoon lemon zest - from about half a lemon
Cream Cheese Filling:
- 4 oz cream cheese - softened to room temperature
- 1 cup powdered sugar
- 1 tablespoon lemon zest - from about half a lemon
- 1 tablespoon lemon juice - from about half a lemon
- ¼ cup apricot jam or preserves
- ¾ cup Cool Whip - or homemade whipped cream topping
Lemon Curd Layer:
- ⅓ cup lemon curd - either homemade or storebought
Fruit Topping:
- 1 kiwi - peeled and sliced
- 6 strawberries - halved
- ¼ cup blueberries
- ¼ cup blackberries
- ¼ cup raspberries
- ¼ cup mandarin oranges - canned and drained
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Instructions
Make the Crust:
- Add 1 cup gluten-free flour blend, ½ cup butter , ½ cup powdered sugar, and 1 tablespoon lemon zest to a food processor. Pulse until the dough forms into a ball.
- Spray a 9-inch tart pan with cooking spray. Press the tart dough evenly into the bottom and up the sides of the pan.
- Poke holes in the tart dough with a fork to prevent puffing. Place in the freezer for at least 30 minutes to chill completely.
- Preheat oven to 350°F. Place the chilled tart pan on a baking sheet and bake for 15-18 minutes, until the edges are light golden brown. Remove and cool completely.
Make the Cream Cheese Filling:
- Add 4 oz cream cheese, 1 cup powdered sugar, 1 tablespoon lemon zest, and 1 tablespoon lemon juice to a bowl. Beat with a stand mixer fitted with the paddle attachment or a hand mixer until light and smooth, about 2-3 minutes.
- Add ¼ cup apricot jam or preserves and mix until combined.
- Gently fold in ¾ cup Cool Whip with a spatula by hand until just combined. Set aside.
Assemble:
- Spread a thin layer of ⅓ cup lemon curd over the cooled tart shell. Carefully spread the cream cheese filling over the lemon curd.
- Arrange 1 kiwi, 6 strawberries, ¼ cup blueberries, ¼ cup blackberries, ¼ cup raspberries, and ¼ cup mandarin oranges on top. Refrigerate until ready to serve.
Notes
- Flour: I use Bob's Red Mill Gluten Free 1-to-1 Baking Flour, which contains xanthan gum and is designed to be a 1:1 swap for all-purpose flour. Other blends have not been tested with this recipe.
- Don't overfill: The filling layers look thin when you spread them, but once you add fruit everything adds up fast. Overfilling causes the filling to squeeze out the sides.
- Make ahead: The unbaked crust can be pressed into the pan and frozen for up to 2 months. The baked crust can be wrapped and stored at room temperature for up to 2 days before assembling.
Nutrition
Calories: 355kcal | Carbohydrates: 46g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 181mg | Potassium: 98mg | Fiber: 2g | Sugar: 33g | Vitamin A: 605IU | Vitamin C: 22.5mg | Calcium: 41mg | Iron: 0.7mg
