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Aerial view of a round fruit tart with gluten-free shortbread crust and topped with blueberries, raspberries, strawberries, blackberries, kiwi and mandarin oranges

Gluten-Free Fruit Tart with Lemon Curd

This gluten-free fruit tart with lemon curd is perfect for summer entertaining. Full of vibrant fruits and a fresh lemon flavor. The gluten-free shortbread crust is studded with lemon zest and essentially fool proof making this recipe a dream to make. Your guests will be delighted to have a slice of this fruit tart that tastes just like summer.
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Resting Time: 1 hour
Total Time: 50 minutes
Servings: 8 servings
Calories: 355kcal
Author: Megan

Ingredients

Tart Dough:

  • 1 cup gluten-free flour blend
  • 1/2 cup butter (softened and cubed)
  • 1/2 cup powdered sugar
  • 1 tbsp lemon zest (from 1/2 lemon)

Filling:

  • 1/3 cup lemon curd (either homemade or storebought)
  • 4 oz cream cheese
  • 1 cup powdered sugar
  • 1 tbsp lemon zest (from 1/2 lemon)
  • 1 tbsp lemon juice
  • 1/4 cup apricot jam or preserves
  • 3/4 cup whipped topping (such as Cool Whip, Truwhip or CocoWhip)

Fruit Topping:

  • 1 kiwi (sliced)
  • 6 strawberries (halved)
  • 1/4 cup blueberries
  • 1/4 cup blackberries
  • 1/4 cup raspberries
  • 1/4 cup mandarin oranges (canned and drained)

Instructions

  • Add gluten-free flour blend, butter, lemon zest and powdered sugar to a food processor. Process until the dough forms into a ball. 
  • Spray a 9-inch tart pan with cooking spray. Press the tart dough into the tart pan and up the sides. 
  • Poke holes in the tart dough with a fork, to prevent the tart from puffing up in the oven. Place in the freezer for at least 30 minutes, to chill completely. 
  • Preheat oven to 350F. When the tart dough is chilled, place on a baking sheet to prevent butter from spilling in your oven (You'll thank me later). Bake for 15-18 minutes, until the edges are a light golden brown. Remove from the oven and cool completely. 
  • While the tart is cooling, prepare the cream cheese filling. Add cream cheese, powdered sugar, lemon zest, and lemon juice to a bowl. 
  • Mix with a stand mixer fitted with the paddle attachment or a hand mixer, until the cream cheese and powdered sugar are blended and light, about 2-3 minutes. 
  • Add in the apricot preserves and mix until combined. 
  • Carefully fold in the whipped topping with a spatula (by hand), until combined. Set aside. 
  • To assemble, spread a thin layer of the lemon curd on top of the tart shell. Then, carefully spread the cream cheese layer over the lemon curd. Place the fruit on top of the cream cheese layer in whatever manner you choose. Refrigerate until ready to serve. 

Notes

  • When choosing with fruits to place on top of your fruit tart, try to go for a variety of colors, shapes and textures to get that "WOW" factor.
  • Make ahead! You can make the tart dough ahead of time and freeze it until ready to use. I like to press it into my tart pan, wrap it up and freeze it until I'm ready to make my tart. You can also bake the tart shell and keep wrapped at room temperature for 2 days before assembling.
  • Chill your tart dough in the tart pan before baking. This helps keep the butter cold, resulting in a flakier crust. Also the sides of the tart won't slide down the pan as much if the tart dough is cold before baking.
  • DON'T overfill. While it may not seem like a lot when you're putting in the lemon curd and cream cheese layers, once you add the fruit it will be. If you overdo it with the fillings, they will slide off the sides once you place the fruit on top, which is never appealing.
  • Place the tart pan on top of a baking sheet before baking. The way a tart pan is structured, butter can easily leak into your oven giving off an unpleasant smell.

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
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