Gluten-Free Fresh Fruit Tart

Name: Gluten-Free Fresh Fruit Tart
Yield: Serves 8 to 10
Ingredients: 2 cups, half-and-half; 3 1/2 ounces (1/2 cup), sugar; Pinch , salt; 1/2 , vanilla bean, halved lengthwise, seeds removed and reserved; 5 , large egg yolks; 3 tablespoons, cornstarch; 4 tablespoons, unsalted butter, cut into 1/2-inch pieces and chilled; 1 recipe, Tart Shell, chilled in freezer for 15 minutes; 2 large, kiwis, peeled, halved lengthwise, and sliced 3/8 inch thick; 10 ounces (2 cups), raspberries; 5 ounces (1 cup), blueberries; 1/2 cup red currant or, apple jelly

7 comments

Desserts or Baked Goods

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

SERVES8 to 10

TIME1½ hours, plus 3 hours chilling and 1 hour cooling

A cookbook recipe exclusively for All-Access members from The How Can It Be Gluten-Free Cookbook

WHY THIS RECIPE WORKS

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...

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