Gluten Free Recipe: Fruit Tart with Shortbread Cookie Crust Recipe
My family is absolutely nuts about fruit tarts. We definitely like our sweets but we also totally dig summer fruits. The two combined make for one crazy awesome dessert. Since going gluten free, I had to figure out a new way to work the same recipe, and with cup for cup substitutes now easily available I’m making tarts like nobody’s business. So far this year, there has been one for my brother-in-law’s birthday (pictured and actually made by my sister), my mother’s birthday, and to take pictures of for a post twice (though so much got taken out so quickly that I never got those photos).
Simply because we wanted to document my sister’s amazing work I have some pictures to share with you. We used a glass pie pan because it is what she has. There wouldn’t have been any place to buy a tart pan in her small town and it really wouldn’t be totally necessary for her. And we aren’t down with unnecessary expenses ’round here.
Without further ado, I hope you like our family’s fruit tart recipe! Oh, and in full disclosure my recipe got lost over the gluten free years. I have used this recipe by Paula Deen to jog my memory and work out how our recipe went. FYI – we actually out-butter Paula in our very similar version :)
Fruit Tart with Shortbread Cookie Crust
This fruit tart is super simple to make and once you get the hang of it you can make it in your sleep. An often requested dessert at summer gatherings!
Cookie Crust Ingredients:
- 1 1/2 cup of Domata (or other gluten free flour blend)
- 2 sticks of butter, softened
- 1/2 cup of powdered sugar
Cookie Crust Instructions:
- Place your powdered sugar and flour into a medium to large mixing bowl and use a fork to stir it up until well blended.
- Toss your sticks of butter into the bowl and make sure it is super soft before beginning by running a fork through it. If you meet any resistance, let it sit out a while longer.
- Using your fork push the butter into the dry mixture. It will kind of clump up on you as you work. Continue until you just have little balls of the mixture. This normally takes me 2-3 minutes by hand.
- Using your hands finish the dough by kneading it.
- For cookies, roll out and cut into rectangular shapes or use cookie cutters. Bake on an ungreased cookie sheet at 350° for 8-15 minutes depending on thickness (just keep an eye on them). When corners begin to brown pull those suckers out!
- As a crust, press into a glass pie dish (served like a pie but no expensive tart pan cost!) or into a tart pan with removable bottom (if you like this, you’ll make it a lot making it worth the cost but I’d say give it one go before rushing out and spending a good $15 on a pan). Press into the bottom and along the sides trying to achieve a uniform thickness. Bake at 350° for 12-15 minutes.
Tart Filling Ingredients (can be halved for less filling):
- 2, 8 ounce packages of cream cheese, softened
- 1 cup of sugar
- 1 tablespoon vanilla extract
- assorted fruit
Cookie Crust Instructions:
- Using hand beaters beat all three ingredients until creamy and smooth.
- Fill the cooled tart crust with the cream cheese filling.
- Decorate with assorted fruit. We like any kind of berry plus canned mandarin oranges and sliced fresh kiwi but use what you please!
Optional Glaze Ingredients:
- 3 tablespoons of thawed limeade concentrate
- 1 tablespoon of honey
- 1/4 cup of sugar
- 1 tablespoon of corn starch
- Place all into a small saucepan. Stir until well incorporated.
- Cook over medium heat until mixture begins to bubble up and thicken. Allow to fully cool.
- Glaze the tart with a brush or simply drizzle on with a spoon. Will give the fruit a nice, shiny appearance!