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Fruit Tart | GeeFree Recipes

Susan Hougui |
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Nothing says spring like a beautiful fruit tart.
Release your creativity with Geefree’s puff pastry dough.

INGREDIENTS

1 Package of Geefree Puff Pastry Dough

Gluten Free flour for dusting

1 ½ Cups Pastry Cream (or any filling you like)

Strawberries

Blueberries

Kiwi’s

Grapes

Cantelope

Raspberries

YOU CAN USE WHATEVER FRUITS YOU LIKE

Apricot Preserves

 

Additional Equipment:

Round Loose Bottomed Tart Pan

 

DIRECTIONS

Have cream filling ready and chilled.

Bring dough to room temperature.  

Preheat oven to 375°F. Dust the countertop. Grease a round loose-bottomed tart pan. Take 1 1/2 sheets of dough and roll it out to approx. 1/8th” thick. Transfer to prepared tart pan, trimming to fit leaving about 1/4” lip of dough above the pan, (dough will shrink a bit).  Dock dough using a fork then line pan with parchment paper and fill with pastry weights or rice. Blind-bake pastry for 25-35 minutes or until medium brown. Let cool completely.

Cut fruit as desired. When tart is cooled fill with pastry cream and then place cut fruit on top.

Take apricot preserves and heat in the microwave for about 15 seconds or until warm and fluid.

Brush the top of the tart with preserves.

Chill tart for about 1 hour.

Can be served chilled or room temperature.

 

Enjoy!

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