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Watermelon Tart | Gluten-free Recipes

Susan Hougui |

Watermelon Tart

The weather is heating up! Stay cool this spring & summer with this delicious, gluten-free, fruit tart!


1 Package of Geefree Puff Pastry Dough

Gluten Free flour for dusting

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



Chocolate Chips

Raspberry Preserves


Additional Equipment:

Round Loose Bottomed Tart Pan



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.

Slice fruit.  When tart is cooled fill with pastry cream and then place kiwi around edges. Then add the sliced strawberries and dot with chocolate chips to look like the seeds of a watermelon.

Take raspberry 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.




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