Low FODMAP Fruit Tart Recipe

This elegant Low FODMAP Fruit Tart Recipe is made with a buttery gluten-free crust, a rich vanilla pastry cream using lactose-free milk, and a vibrant array of fresh, gut-friendly fruits. The result is a bakery-quality dessert that balances creamy sweetness with bright, tangy flavors, perfect for a spring brunch or a festive dinner party.

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Low FODMAP Fruit Tart Recipe Ingredients

For the Gluten-Free Tart Crust:

• 1 1/4 cups gluten-free flour blend (ensure it contains xanthan gum)
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, cold and cubed
• 1 large egg yolk
• 1–2 tablespoons cold water (as needed)
• 1/2 teaspoon vanilla extract

For the Vanilla Cream Filling:

• 1 1/4 cups lactose-free milk
• 3 large egg yolks
• 1/4 cup white sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 tablespoon unsalted butter

For the Fruit Topping (Low FODMAP Options): Choose 2–3 cups total of the following:

• Strawberries, sliced
• Blueberries
• Raspberries
• Kiwi, sliced (limit to 1 kiwi per person)
• Orange segments
• Grapes (small handful)

For the Optional Shiny Glaze:

• 2 tablespoons apricot jam (check label to ensure no high-fructose corn syrup)
• 1 tablespoon water

How To Make Low FODMAP Fruit Tart Recipe

1. Prepare the oven: Preheat your oven to 350°F (175°C).
2. Mix dry ingredients: In a large bowl, whisk together the gluten-free flour, powdered sugar, and salt.
3. Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to rub the butter into the flour until the mixture looks like coarse crumbs.
4. Add wet ingredients: Stir in the egg yolk and vanilla extract. Slowly add the cold water, one tablespoon at a time, mixing until the dough just starts to come together.
5. Form the crust: Press the dough firmly and evenly into the bottom and up the sides of a 9-inch tart pan (preferably one with a removable bottom). Prick the bottom of the crust all over with a fork to prevent it from puffing up.
6. Bake the crust: Bake for 18–22 minutes until the crust is lightly golden brown. Remove from the oven and let it cool completely on a wire rack.
7. Make the filling base: While the crust cools, whisk the egg yolks, sugar, and cornstarch together in a medium heat-proof bowl until smooth.
8. Heat the milk: In a saucepan, heat the lactose-free milk until it just starts to simmer (do not boil).
9. Temper the eggs: Slowly pour about half of the hot milk into the egg mixture while whisking constantly. This warms up the eggs gently so they don’t scramble.
10. Cook the custard: Pour the egg and milk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and looks like pudding (about 2-4 minutes).
11. Finish the filling: Remove from heat and stir in the vanilla extract and butter until smooth. Transfer the cream to a bowl and cover it with plastic wrap pressed directly onto the surface (to prevent a skin from forming). Refrigerate until cold.
12. Assemble: Spread the cold pastry cream evenly inside the cooled tart shell. Arrange your fresh fruit slices in a decorative pattern on top.
13. Glaze (Optional): In a small bowl, mix the apricot jam and water. Microwave for 15 seconds to liquefy. Gently brush this over the fruit to give the tart a professional shine.

Recipe Tips

• Keep Butter Cold: For a flaky, crisp crust, your butter must be cold. If it melts before baking, the crust will be greasy and tough. If your kitchen is warm, chill the dough in the fridge for 15 minutes before pressing it into the pan.
• Whisk Constantly: When making the pastry cream, never stop whisking once the eggs are in the pot. The mixture can burn or turn lumpy very quickly at the bottom of the pan.
• Cool Completely: Do not rush to fill the tart shell. If you put cold cream into a warm crust, the butter in the crust will melt and the pastry will become soggy.
• Fruit Selection: Ensure your fruit is dry after washing. Wet fruit can bleed into the cream and make the filling watery. Pat the fruit slices dry with a paper towel before arranging them.

What To Serve Low FODMAP Fruit Tart

This vibrant tart is a showstopper on its own, but it pairs beautifully with a light beverage. Serve it with a glass of prosecco or sparkling water with a twist of lemon. For a warm option, a pot of Earl Grey tea or a mild green tea complements the vanilla and fruit flavors without overwhelming them.

How To Store Low FODMAP Fruit Tart Leftovers

• Refrigerate: This tart is best eaten the day it is made, but leftovers can be stored in the refrigerator for up to 2 days. Cover loosely with plastic wrap. The crust may soften slightly over time.
• Do Not Freeze: Custard-based tarts do not freeze well. The filling will separate and become watery upon thawing, and the fresh fruit will lose its texture.

Low FODMAP Fruit Tart Recipe Nutrition Facts

Serving Size: 1 slice (1/8 of tart)

• Calories: 265 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 105mg
• Sodium: 95mg
• Total Carbohydrate: 32g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 4g

Frequently Asked Questions

• Can I use almond flour for the crust? Almond flour can be high FODMAP in larger quantities (more than 1/4 cup per serving). It also lacks the structure of a gluten-free blend. It is safer and easier to stick to a measure-for-measure gluten-free flour blend for this specific recipe.
• Can I make the components ahead of time? Yes! You can bake the crust and make the pastry cream up to 24 hours in advance. Store the baked crust at room temperature and the cream in the fridge. Assemble the tart with fruit just before serving for the freshest taste.
• Is apricot jam low FODMAP? Apricot jam is generally low FODMAP in small servings (around 2 tablespoons). Since you are using only 2 tablespoons for the entire tart glaze, the amount per slice is very small and safe for most people.

Try More Recipes:

• Low FODMAP Pavlova Recipe
• Low FODMAP Donuts Recipe
• Low FODMAP Cupcakes Recipe