Fresh fruit tarts usually offer little substance beyond their dazzling beauty, with rubbery or puddinglike fillings, soggy crusts, and underripe, flavorless fruit.
A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook
We started by baking the crust until it was golden brown. We then filled the tart with pastry cream, made with half-and-half that was enriched with butter and thickened with just enough cornstarch to keep its shape without becoming gummy. F...