Gluten-free Fresh Fruit Tart

When the weather first starts becoming warm and the summer fruit appears in the supermarkets, I crave a light and slightly sweet fresh fruit tart, with pastry cream filling – crema pasticcera. This is a dessert that Italian bakeries offer during the summer months, when the berries are ripe and the seasonal fruit is perfect to be eaten fresh. I was so eager to bake it, a week or so ago, that I probably started a little early in the season. The nectarines I used weren’t quite sweet and the berries weren’t as ripe as I had hoped. Though, the first bite was still absolutely delicious.


Gluten-free Fresh Fruit Tart

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Recipe by Simona Gluten-free Course: DessertDifficulty: Medium
Prep time


Cooking time




  • For the crostata
  • 300 gr 300 Simona’s Flour Mix – 2 cups

  • 1/2 tsp 1/2 Baking powder

  • 1/4 tsp 1/4 Salt

  • 100 gr 100 Confectioners’ sugar – 3/4 cup

  • 1 medium 1 lemon zest

  • 1/2 tsp 1/2 Vanilla extract

  • 150 gr 150 Unsalted butter – 2/3 cup

  • 3 large 3 Egg yolks

  • For the Pastry Cream
  • 4 large 4 Egg yolks

  • 40 gr 40 Simona’s Flour Mix – 1/4 cup

  • 100 gr 100 Granulated sugar – 1/2 cup

  • 400 gr 400 Whole milk – 1 3/4 cups

  • 1 medium 1 lemon peel – use a potato peeler and peel the yellow surface of the rind, 3 inches long

  • 1 tsp 1 Vanilla extract

  • seasonal fruit seasonal for decoration


  • For the Crostata
  • Mix together the flour, baking powder, salt, confectioners’ sugar, lemon zest, and vanilla.
  • Add the butter and with your hands – or a pastry cutter, cut it into the flour mixture, until the texture resembles coarse cornmeal. Add the egg yolks and knead until smooth.
  • Grease and line a 9″ tart pan with removable bottom. Pat the dough evenly into the pan and make sure to push the dough about 1/2 an inch up the sides of the pan to create an edge. Refrigerate for at least 30 minutes.
  • Preheat your oven at 350 degrees Fahrenheit. Blind bake the tart shell for 30 to 40 minutes, until slightly golden. Let it cool thoroughly.
  • For the Pastry Cream
  • Bring the milk, the lemon peel, and the vanilla to a simmer in a medium saucepan.
  • In the meanwhile, in a medium bowl whisk the egg yolks with the sugar until light in color, then add the flour.
  • Remove the lemon peel from the hot milk, then carefully and gradually pour it on the egg mixture, continuing to whisk.
  • Transfer the cream back into the saucepan and bring it to a boil, continuing stirring. Pour into a container through a sieve, and cover with plastic wrap in contact with the surface of the cream, so that no patina will form. Let is cool at room temperature before refrigerating it.
  • Tart assembling
  • Unmold the cooled tart shell onto your serving plate. Spread the cooled pastry cream in its center and decorate with fresh fruit as you’d like.

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