Ingredients:

  • 1.5 cups (180g) gluten-free all-purpose flour blend
  • 1/3 cup (40g) powdered sugar
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 cups (480ml) whole milk
  • 1/2 cup (100g) granulated sugar
  • 3 tbsp (24g) cornstarch
  • 3 large (150g) egg yolks
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (28g) unsalted butter
  • 3 cups (450g) fresh mulberries
  • 2 tbsp (30ml) lemon juice
  • 3 tbsp (40g) apricot preserves
  • 1 tbsp (15ml) water

Instructions:

  1. Whisk together the gluten-free flour, powdered sugar, and salt in a medium bowl.
  2. Add cold cubed butter and blend with a fork or pastry cutter until the mixture resembles coarse crumbs.
  3. Press the dough firmly into the bottom and up the sides of a 9-inch tart pan; smooth the surface with a measuring cup.
  4. Bake at 350°F (175°C) for 12-15 minutes until lightly golden. Let cool completely.
  5. Whisk milk, granulated sugar, and cornstarch in a saucepan over medium heat until simmering and thickened.
  6. Gently whisk a small amount of hot milk into the egg yolks to temper them, then stir the yolk mixture back into the pan.
  7. Stir constantly for 2 minutes until thick and glossy, then remove from heat and stir in vanilla and butter.
  8. Pour custard into the cooled crust, smooth the top, and refrigerate for at least 1 hour.
  9. Combine apricot preserves and water in a small saucepan over heat until melted to create a glaze.
  10. Toss fresh mulberries with lemon juice and arrange them atop the chilled custard.
  11. Brush the apricot glaze over the mulberries for a professional finish.