Perfect Summer Fruit Tarts

Looking for a recipe to cause a stir at at summer party, something glamorous for a pretty picnic? Look no further. These buttery, rich yet fresh and fruity tarts are the business!



Perfect Summer Fruit Tarts
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins

These delicious summer fruit tarts are encased in light and buttery gluten free pastry, the luscious fruit sits on top of a creamy, moreish creme patissiere. Perfect for summer picnics and outdoor parties! 

Servings: 6 Tarts
To make the pastry
  • 12 oz gluten free flour we use Doves Farm
  • 6 oz butter or margarine
  • water enough to make a really soft pastry
To make the creme patissiere - this may make more than you need but serve extra - it's amazing!
  • 175 gm caster sugar
  • 500 ml full fat milk
  • 500 ml double cream
  • 1 vanilla pd
  • 10 egg yolks
To make the pastry
  1. Put the butter and flour into a large mixing bowl and then using either your fingers or a pastry horse, mix together the flour and butter until you have a soft crumbly mixture

  2. Add in your whisked egg and mix together until the pastry comes together in a soft ball

  3. If necessary, add a little water. You want a pastry that is really soft, softer than a standard pastry mix

  4. Set aside. Don't put it in the fridge - this gluten free pastry works better when at room temperature

To make the creme patisserie - (custard)
  1. Pour the milk and cream into a heavy-based saucepan and add the vanilla pod, split down the middle.

  2. Bring the pan nearly to the boil

  3. Remove the pan from the heat, set aside and leave to cool with the vanilla pod left in the pan to allow the vanilla pod to infuse the flavour into the creamy milk.

  4. In a large bowl, whisk the egg yolks and sugar until light in colour and thick and creamy. 

  5. Remove the vanilla pod from the creamy milk and pour it over the egg yolks and sugar, whisking as you go. 

  6. Pour all of the mixture back into the pan and, over a gentle heat, whisk leisurely until the mixture begins to thicken. 

  7. Remove from heat and allow to cool.

To assemble the tarts
  1. I blind bake the pastry in individual tart cases but it also works brilliantly as a large fruit tart, the kind you see in french patisserie stores.

  2. Roll out the pastry to a few milimetres thick and press it into the tart tins.

  3. Bake for 15-20 minutes until the pastry is a light golden colour

  4. Remove from the oven and allow to cool

  5. Spoon a generous amount of custard/creme patissiere into each tart case and assemble fresh fruit on the top! If you want it to look shiny and beautiful, brush the fruits with a glaze (shhh it isn't anything complicated - just loosen a tablespoon of apricot jam with a little boiling water and brush over the top of the tarts!

  6. Decorate with mint leaves or edible flowers if you want them to look like they just fell out of a magazine!

  7. Also try making these teeny tiny tart cases! A perfect greedy mouthful!