Takes the Cake: Recipe for gluten-free, lower-fat Fresh Fruit Tart

Takes the Cake: Recipe for gluten-free, lower-fat Fresh Fruit Tart

You might remember earlier this summer, when I shared an Italian recipe for a Fresh Fruit Tart. Well, good news - today, I have a revised version that is not only gluten free, but lower in fat. 

The original Fresh Fruit Tart recipe was from a cookbook called “The Food of Italy: Region by Region,” by Claudia Roden.

My baking friends Erin Lippitz and Cassandra Schowengerdt (both are my coworkers, as well) switched the recipe up. They also altered a recipe for the tart crust sent on a postcard from the magazine Eating Well.

My officially capacity: quality control. I can assure you, it tasted really good.

Blog PhotoGluten-free, Lower Fat Fruit Tart

Baked Crust
1/2 cup lightly toasted almonds (the original recipe called for walnuts, so you could use those instead. Almonds helped give the crust a mild flavor)
1 cup gluten free ginger snaps, crushed
1 large egg white
1 tablespoon butter, melted
1 tablespoon canola oil
pinch of salt

Preheat oven to 325 degrees. Coarsely chop almonds (or walnuts) in food processor. Add the ginger snaps (or graham cracker crumbs, if you're a gluten eater) and process until the mixture looks like fine crumbs. Whisk egg white in a bowl until frothy. Add the crumb mixture, butter, oil and salt; toss to combine.

Press the mixture into the bottom of a 9-inch removable bottom tart pan or springform pan. Set pan on baking sheet and bake in oven until dry and slightly dark around the edges. For the gluten-free version, this took about 10 minutes.
Cool and then add your tart filling.

Tart Filling
8 ounces sugar
5 egg yolks
3 ounces flour (to go gluten-free, use almond flour)
18 fluid ounces 2 percent milk (the original recipe calls for whole milk, hence the lower-fat label)
1 tablespoon fresh lemon juice and zest of one lemon
1 teaspoon vanilla

Beat the sugar into the egg yolks until light and pale, then beat in the flour, lemon juice and lemon zest. Bring the milk to a boil and pour into the egg mixture gradually, beating vigorously until well blended.

Pour into a heavy-bottomed saucepan and bring to a boil, stirring constantly. Simmer for three minutes longer, stirring occasionally so that the custard does not burn at the bottom of the pan.

Stir in vanilla and let cool before spreading it on crust. Top with as much fruit - raspberries and blueberries work well - as you can.



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