Step-by-Step Instructions

1. Prepare the Gluten-Free Tart Crust

1. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or use a food processor), mix together ¾ cup (84g) super-fine blanched almond flour, ¼ cup + 2 tablespoons (36g) coconut flour, ½ cup + 3 tablespoons (77g) tapioca flour, 5 tablespoons (63g) granulated sugar, and ½ teaspoon kosher salt.
2. Incorporate Butter and Vanilla: Add ½ cup (8 tablespoons) of cold, unsalted butter (cut into tablespoon-sized pieces) and 1 teaspoon of pure vanilla extract. Mix on low speed, gradually increasing to medium-high, until the mixture starts to clump together and the butter is fully incorporated. It will look sandy at first, but keep going!
3. Add Egg Yolk: Add 1 large egg yolk and mix until just evenly incorporated and the dough clumps together.
4. Press into Tart Pan: Dump the dough into a 9-inch non-stick tart pan with a removable bottom. Press the dough evenly into the pan, starting with the sides and then moving to the bottom. Aim for a crust thickness between ⅛ and ¼ inch, squaring off the top edges. Use the bottom of a flat measuring cup to press the dough flat.
5. Chill the Crust: Prick the bottom of the crust all over with a fork. Place the tart pan on a baking sheet and chill in the freezer for 15-30 minutes, or in the fridge for a bit longer, until firm. This step is crucial to prevent shrinking during baking.

2. Make the Pastry Cream

1. Infuse Milk with Vanilla: Combine 2 cups of whole milk and 1 whole vanilla bean (split and scraped) in a medium saucepan. Heat over medium heat, whisking occasionally, until the mixture just begins to simmer (but do not boil). Remove from heat, cover, and let steep for 20 minutes. If using 1 tablespoon of vanilla extract or paste, skip this step and just heat the milk.
2. Prepare Ice Bath: In a large bowl, create an ice bath by filling it with ice and cold water. Set aside.
3. Whisk Sugar, Cornstarch, and Egg Yolks: In a separate large bowl, whisk together ½ cup (100g) granulated sugar, 3½ tablespoons cornstarch, and ¼ teaspoon kosher salt. Add 4 large egg yolks and whisk until the mixture becomes pale yellow and smooth. Place the bowl on a damp kitchen towel to keep it steady while whisking.
4. Temper the Egg Yolks: Once the milk has steeped, remove the vanilla bean pod (scrape any remaining seeds back into the milk). Slowly pour about ¼ cup of the hot milk into the egg yolk mixture while constantly whisking. This tempers the eggs, preventing them from scrambling. Continue pouring in the remaining hot milk while whisking until smooth.
5. Cook the Pastry Cream: Pour the mixture back into the saucepan and return to medium-low heat. Cook, whisking constantly, until the pastry cream begins to boil (stop whisking every 30 seconds to check for bubbles). Continue cooking and whisking for 1 minute longer. The pastry cream should thicken to a pudding-like consistency.
6. Stir in Butter and Strain: Remove from heat and stir in 2 tablespoons of unsalted butter until completely melted and combined. Strain the pastry cream through a fine-mesh sieve into a medium bowl to remove any lumps.
7. Cool the Pastry Cream: Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Place the bottom of the bowl into the prepared ice bath and let cool completely, about 30 minutes to 1 hour. Refrigerate until ready to use.

3. Bake the Tart Crust

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Bake the Crust: Once the tart crust is firm, bake it on the middle rack of the preheated oven for 20-24 minutes, or until the crust begins to turn lightly golden brown in the center. Check the crust around the 15-minute mark. If the top edge is browning too quickly, cover it with a pie shield or a ring of foil.
3. Press Down Crust: Remove from the oven and, while the crust is still hot, gently press down on the sides and bottom using the bottom of a cup or the back of a spoon. This helps to maintain its shape as it cools.
4. Cool Completely: Let the tart crust cool completely before adding the pastry cream.

4. Assemble the Fruit Tart

1. Prepare Pastry Cream: Once both the pastry cream and tart crust are completely cool, whisk the chilled pastry cream until smooth.
2. Spread Pastry Cream: Spread the pastry cream evenly over the bottom of the cooled tart crust using an offset spatula.
3. Arrange Fruit: Top with 2-3 cups of fresh fruit, such as mixed berries (strawberries, blueberries, blackberries, raspberries), arranging them whole or sliced as desired.
4. Prepare Apricot Glaze: Heat ¼ cup of apricot jam in the microwave for 15-20 seconds, then stir in 1 tablespoon of water. Strain out any lumps, if needed.
5. Glaze the Fruit: Brush the apricot glaze over the fruit to make it glisten and prevent it from drying out.
6. Chill and Serve: Remove the tart from the pan and chill until ready to serve. To remove the tart, place the tart on top of a jar or can. Gently push down on the edges of the tart pan. The sides should come loose, allowing you to remove the ring. Slide a thin spatula between the bottom of the crust and the base of the pan and gently remove the tart to your serving plate.

Note: This tart is best served within 2-4 hours after assembly, but the components can be stored separately for a few days. If making the tart further in advance, consider adding a thin layer of melted white chocolate to the cooled crust to prevent it from becoming soggy.

Make-Ahead Tip (White Chocolate Layer): If assembling the tart several hours or a day in advance, create a moisture barrier by sprinkling 1.5 ounces of finely chopped white chocolate into the warm tart crust. Let it sit for a few minutes to melt, then spread evenly with a spatula. Let cool completely before adding the pastry cream.

Mini Tarts: This recipe can also be used to make four 4-inch mini tarts. Follow the same instructions, but reduce the baking time for the crusts by about 5 minutes.