The Best Fruit Tart in the World!

Soon after I got married to a husband who can’t tolerate gluten in his diet, my family decided–independently of our influence–to try life without gluten. After finding that they had more energy, less allergies, and less digestive problems, they made the switch permanent. I certainly don’t mind; it makes it easy for us when we visit!
The last time we visited, Mom made this mouth-watering fruit tart for my birthday that is quickly becoming my favorite dessert of all time. I asked her for the recipe, and then realized….hey! My bloggy friends might enjoy this too!
So here you go: I’m sharing the love. 
INGREDIENTS:
  • Gluten free cookie mix. (We used the Betty Crocker GF chocolate chip cookie found at WalMart in the regular cake section)
  • 2/3 c. sifted powdered sugar
  • 12 oz. softened cream cheese
  • 1/2 c. whipping cream
  • 1 T. orange juice
  • Various fruits–whatever is pretty and in season
  • Glaze:
    • 2 T. apricot preserves
    • 1/2 T. orange juice

Make the crust using GF cookie mix. Form it on a pizza pan with parchment paper under it. Bake according to box instructions.

Whip together cream cheese, powdered sugar, whipping cream and 1 T. orange juice for the filling.  Spoon onto cooled crust and chill 1-4 hours.

Arrange fruit on top such as kiwis, raspberries, strawberries, papaya…..

Heat topping ingredients until liquid.  Drizzle over fruit. Enjoy!

NOTE: for those who are not gluten intolerant, you can of course use a normal cookie mix for the crust. 🙂

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