A traditional rustic French recipe for a fruit-filled baked custard-based tart, now made gluten-free with sugar-free options! A quick and easy gluten-free dessert that's also delicious for brunch.
Course Breakfast and Brunch, Dessert
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Flavour & Savour
1 tspbutterto grease the skillet or cake pan
gluten-free flourto dust the skillet
1cupcherriespitted and halved if large
1/2cup0-calorie sweetener, or sugar
1tbsppure vanilla extract
1/2cupgluten-free flour blendwith xanthan gum
1tbsppowdered sugar for garnish
extra berries and cherriesfor garnish
Preheat oven to 375 F. Coat a skillet with or a 10-inch cake pan with butter, then dust with gluten-free flour.
If using thawed berries, gently toss with 2 teaspoons cornstarch. Arrange fruit on bottom of skillet.
Whisk together cream, milk, sweetener, eggs and vanilla in a mixing bowl until smooth.
In a separate bowl, combine gluten-free flour, baking powder and salt. Whisk the dry ingredients into the cream mixture until combined and no lumps remain. Alternatively, put both wet and dry ingredients in a high-speed blender and process until well combined.
Pour the mixture over the berries and cherries in the skillet. Place in the middle of the oven and bake for 35 minutes until golden and puffy.
Cool on a wire rack for a few minutes. The top will fall slightly and settle.. Dust with powdered sugar, if desired.
Serve warm with extra berries. If serving for breakfast, drizzle with maple syrup. If serving for dessert, consider whipped cream or ice cream.