Fresh Berry Fruit Tart
User Reviews
5
Fresh Berry Fruit Tart
Description
The Fresh Berry Fruit Tart begins with a grain-free crust made by pulsing a mix of almonds, walnuts, butter, soaked dates, and salt into a dough that bakes to a golden crisp. The filling combines cream cheese with lemon curd to create a tangy, creamy base that sets when chilled. Freshly washed and sliced fruit is arranged gently on top to prevent sinking, then brushed with a thin apricot glaze made by melting apricot preserves with water. The tart requires refrigeration, ideally overnight or at least four hours, to firm up for easy slicing.
The mix of nutty crust, citrusy creamy filling, and fresh fruit creates a multi-textured dessert. The apricot glaze adds a subtle sweetness and keeps the fruit looking fresh. This tart can be sliced and served chilled for gatherings or afternoon treats. It highlights fresh fruit and works well when you want a dessert that balances richness and lightness.
Ingredients
Grain-Free Crust
- 3 cups walnuts you can use pecans and hazelnuts as well
- 3 cups almonds you can use pecans and hazelnuts as well
- 5 Tablespoons butter unsalted
- 8 dates soaked in hot water for 5 minutes, then pit
- 1/4 teaspoon kosher salt
Lemon Filling
- 2 cream cheese 8-ounce bars, at room temperature
- 1 cup lemon curd 8 ounces) at room temperature
- 1 lb. Fresh fruit washed and sliced, assorted
Apricot Glaze
- 2 Tablespoons apricot preserves or apricot jam
- 2 Tablespoons water
Instructions
Grain-free crust
- Soak dates in hot or warm water 5 minutes, then pit.
- In a food processor, fitted with blade, pulse nuts, butter, dates and salt until a dough forms.
- Preheat oven to 350 degrees F. Press dough into a greased tart pan with removable bottom. Bake for 12-15 minutes, or until crust is golden.
Lemon Filling
- In a clean processor bowl, process the cream cheese and lemon curd and spread it into the bottom of the chilled tart crust, covering the base evenly.
Finishing tart
- Arrange the fruit gently (so it doesn't sink in too much) on top of the lemony cream cheese.
- Refrigerator the tart, preferably overnight, or for at least 4 hours. It does need to get properly cold in order to set enough for the tart to be unmolded and sliced easily.
Apricot Glaze
- For the glaze: mix 2 Tablespoons apricot jam and 2 Tablespoons water in a small sauce pan and cook over low heat, stirring until jam is melted and thin enough to brush over fruit. Add more water if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 535kcal | 27% |
| Carbohydrates | 36g | 12% |
| Protein | 17g | 34% |
| Fat | 39g | 60% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 26mg | 9% |
| Sodium | 558mg | 23% |
| Potassium | 396mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 270IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 246mg | 25% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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