Fresh fruit tart recipe


For this recipe I provide two filling choices: A traditional cream cheese filling that very subtly hints of almonds and a dairy- and egg-free variation, consisting mostly of cashews and coconut milk. Both are sweetened with maple syrup. I recommend sliced kiwis, raspberries, and blueberries for the topping because visually they work so well together; however, strawberries, peaches, blackberries, or other fruits would be equally delicious.

  • Yield: 1 (9-inch) tart


  • Press-In Almond Crust for a single-crust pie
Cream Cheese Filling
  • 1 (8-ounce) package cream cheese
  • ¼ cup maple syrup
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract
  • 2 large kiwis, peeled, halved lengthwise, and sliced
  • 1 cup (½ pint) fresh blueberries
  • ¾ cups (½ pint) fresh raspberries
  • ¼ cup fruit juice-sweetened apple jelly or apricot preserves
How to Make It
  1. Begin by preparing and baking the crust in a 9-inch tart pan.
  2. To make the cream cheese filling, beat the cream cheese, maple syrup, vanilla, and almond in a food processor until smooth.
  3. Spread the filling into the crust with a spatula. Arrange the kiwi slices overlapping on the outer perimeter of the tart, followed by the blueberries closely placed next to the kiwi in a circular row leaving a center for the remaining raspberries to be placed.
  4. In a small heavy saucepan, over low heat, warm the preserves until melted, about 5 minutes. Strain into a small bowl, then brush the strained preserves over the top of the fruit. Serve warm or at room temperature.

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