Description
This Gluten-Free Strawberry Tart combines a buttery almond flour crust, creamy mascarpone filling, and fresh glazed strawberries. It’s an elegant yet simple dessert perfect for spring and summer gatherings.
Ingredients
Scale
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 cup cold unsalted butter
- 1/4 cup sugar
- 1 egg
- 1/4 teaspoon salt
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 cups fresh strawberries
- 2 tablespoons strawberry jam
- 1 teaspoon lemon juice
Instructions
- Mix gluten-free flour, almond flour, sugar, and salt.
- Add cold butter and combine until crumbly.
- Add egg and form dough. Chill 30 minutes.
- Roll dough and press into tart pan.
- Bake at 180°C (350°F) for 18–20 minutes.
- Cool completely.
- Whip heavy cream.
- Mix mascarpone, powdered sugar, vanilla, and zest.
- Fold whipped cream into mascarpone mixture.
- Spread filling into crust.
- Arrange strawberries on top.
- Brush with warm jam mixed with lemon juice.
- Chill 1 hour before serving.
Notes
Chill the crust before baking to prevent shrinking. Use ripe strawberries for best flavor. Store in the refrigerator up to 3 days. Freeze only the crust if making ahead.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg