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.
Ingredients
- 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
Topping
- 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
- Begin by preparing and baking the crust in a 9-inch tart pan.
- To make the cream cheese filling, beat the cream cheese, maple syrup, vanilla, and almond in a food processor until smooth.
- 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.
- 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.
