Gluten-Free Tarte aux Fraises

Delight in the elegant simplicity of this Gluten-Free Tarte aux Fraises, a sophisticated French dessert transformed for gluten-sensitive bakers. Featuring a tender almond flour crust that’s buttery yet crisp, this tart is filled with a silky vanilla pastry cream and crowned with fresh, vibrant strawberries. A light glaze of apricot jam adds a beautiful sheen, elevating its presentation to bakery-level perfection. Perfect for special occasions or an easy make-ahead dessert, this recipe combines indulgence with inclusivity, offering a classic treat without compromise. With only 30 minutes of prep time, this gluten-free strawberry tart is as impressive as it is achievable.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 150 grams Almond flour
• 50 grams Gluten-free all-purpose flour
• 50 grams Powdered sugar
• 100 grams Unsalted butter (cold, diced)
• 1 Egg yolk
• 1 teaspoon Vanilla extract
• 250 milliliters Whole milk
• 50 grams Granulated sugar
• 25 grams Cornstarch
• 2 Egg yolks
• 1 Vanilla bean (or 1 teaspoon vanilla extract)
• 300 grams Fresh strawberries
• 2 tablespoons Apricot jam (optional, for glazing)
• 1 tablespoon Water

Directions

Step 1

Preheat your oven to 180°C (350°F) and grease a 9-inch tart pan with removable bottom.

Step 2

In a mixing bowl, combine almond flour, gluten-free all-purpose flour, and powdered sugar.

Step 3

Add cold, diced butter to the dry ingredients and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.

Step 4

Add the egg yolk and vanilla extract, mixing until a dough forms. If the dough is too crumbly, add 1-2 teaspoons of cold water.

Step 5

Press the dough evenly into the greased tart pan, covering the bottom and sides. Use a fork to prick the base to prevent puffing during baking.

Step 6

Bake the crust for 15-18 minutes, or until golden brown. Remove from the oven and let cool completely.

Step 7

In a medium saucepan, heat the milk gently until it begins to steam. If using a vanilla bean, split it open and scrape the seeds into the milk, then add the pod as well.

Step 8

In a bowl, combine granulated sugar, cornstarch, and egg yolks, whisking until smooth.

Step 9

Slowly pour the hot milk into the egg mixture while whisking constantly. Return the mixture to the saucepan over medium heat.

Step 10

Cook while whisking continuously until the custard thickens. Remove from heat, remove the vanilla pod if used, and let cool. Cover with plastic wrap to prevent a skin from forming.

Step 11

Once the crust and custard have cooled, spread the custard evenly over the tart shell.

Step 12

Wash and hull the strawberries, then arrange them decoratively on top of the custard.

Step 13

If glazing, heat the apricot jam and water in a small saucepan until melted, then brush it over the strawberries for a shiny finish.

Step 14

Chill the tart in the refrigerator for at least 1 hour before serving. Slice and enjoy!

Nutrition Facts

Serving size	1097.8 grams (1097.8g)

Amount per serving	% Daily Value*
Calories	2792

Total Fat 180.60g	232%
Saturated Fat 67.30g	337%
Polyunsaturated Fat 0.30g
Cholesterol 806mg	269%
Sodium 149mg	6%
Total Carbohydrate 262.70g	96%
Dietary Fiber 23.70g	85%
Total Sugars 152.80g
Protein 52.70g	105%

Vitamin D 233IU	1163%
Calcium 782mg	60%
Iron 9mg	47%
Potassium 935mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 7.3%

Carbs: 36.4%