The crust
1.5 cups gluten-free all-purpose flour (I used Bob’s Red Mill)
2 tablespoons unrefined brown sugar
¼ teaspoon salt
6 tablespoons cold butter, cut into small pieces
1 egg white
½ teaspoon vanilla extract
2 tablespoons ice cold water

The pastry cream
1 ¼ cups milk
2 large egg yolks
2.5 tablespoons agave or maple syrup
2 tablespoons cornstarch
½ teaspoon vanilla extract

The fruit
16 ounces raspberries or other fresh fruit sliced

The glaze
2 tablespoons warm light honey

Confectioner’s sugar, for dusting (optional)



The crust

Combine the flour, sugar and salt in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the egg white. Mix the vanilla extract to the water and pour it in the food processor a little at a time, pulsing until the dough appears moist enough to stick together. Transfer the dough to a bowl and form it into a ball. Cover it with plastic wrap and refrigerate it for 1 hour before use.

Preheat the oven to 400 degrees Fahrenheit.

Let the dough warm up at room temperature 5 to 10 minutes before stretching it. Sprinkle the dough with a little bit of flour, place it between two sheets of parchment paper and roll it out into a 12-inch circle. Carefully transfer the dough to the tart pan(s).

If filling your tart immediately, bake it for 30 to 40 minutes.

If filling your tart at the end with pastry cream and fresh fruit (as in the picture above), pre-bake (blind bake) the crust. Lightly pierce the base of the molded dough with a fork in several areas. Place parchment paper or foil on it and weigh it down with dried beans, lentils or rice. Bake it for 12 to 15 minutes. Remove the parchment and bean weights and bake it for another 5 minutes. Let it cool completely before filling it.

The filling

To make the pastry cream, heat the milk in a saucepan, but do not boil it. Place the yolks, cornstarch and agave or maple syrup in the bowl of an electric mixer. Whisk until smooth. Add the warm milk to the egg mixture and continue whisking until well combined. Place back in the pan over very low heat, and stir constantly with a wooden spoon until the mixture thickens into custard. Remove from heat. Stir in the vanilla extract. Let cool.

Fill the cooled tart with the cooled pastry cream. Top it with fresh fruit. Brush the fruit with warm honey. Refrigerate the tart for 30 to 60 minutes before serving. Lightly dust it with confectioner’s sugar, if you wish.

Makes one 8-inch tart or 4 to 6 tartlets.