I’ve updated my Red, White, and Blueberry Fruit tart with a new grain free crust!
The original recipe, Patriotic Red, White and Blueberry Fruit Tart, posted on September 10th, 2011, was due for a update.
While I love the original graham cracker crust, I’m always looking for ways to eat all our favorite treats with less sugar, and gluten or grain free, if I can do it without sacrificing the flavor.
I love any kind of dessert with fruit, and this one is no exception. Not too sweet, not too tart and very adaptable; as you can use whatever fresh fruit is in the store. The filling is simply lemon curd and cream cheese. That’s it! No added sugar, other than what is the lemon curd. It’s the perfect filling for fresh fruit, which doesn’t need to be masked by an overly sweet filling. (This post contains affiliate links)
Use any crust you’d like!
I’ve made this easy dessert several times, with a couple of different types of crust. There’s short dough crust, which is more like a cookie dough, pie dough, which won’t be as sweet as the short dough crust, and the original recipe, from Nigella Lawson, which is a graham cracker crust. The latest incarnation is a grain free crust, which is basically just a nut crust. (Here is the original recipe for the graham cracker crust: Pulse 27 sheets of graham crackers and 1 stick, 8 Tablespoons of unsalted butter in a food processor until it resembles sand. Press into the sides and bottom of a tart pan. Chill 10 to 15 minutes. Follow recipe below for filling and finish)
The most difficult part of the recipe is letting the pie chill for a couple of hours before you decorate it, so do prepare it in the morning if you plan on serving it later in the day.
For the grain free nut crust; mix the nuts, butter and a few dates for natural sweetness.
Press nut mixture into a greased pie plate or tart pan with a removable bottom.
Bake the nut crust for about 10-15 minutes to set it. Allow it to cool to room temperature.
While the crust is cooling, prepare the filling, (which takes about 3 minutes!) and prep the fruit. Spread the filling into cooled pie crust.
Arrange the fruit in any pattern you wish.
To achieve a bakery quality finish, brush the top of the fruit with an apricot glaze before chilling.
If you’re looking for more patriotic desserts, try Star-spangled meringues with fresh berries, or this simple fresh strawberry pie. If you’re looking for more grain free desserts, try this Grain Free Berry Tart or Strawberry Fool.
I hope this Grain Free Fruit tart becomes one of your favorite patriotic dessert recipes.
Red, White and Blue Berry Fruit Tart
- 3 cups walnuts and almonds, (you can use pecans and hazelnuts as well)
- 5 Tablespoons unsalted butter
- 8 dates, soaked in hot water for 5 minutes, then pit
- 1/4 teaspoon kosher salt
- 2 8-ounce bars cream cheese, at room temperature
- 1 cup lemon curd, (8 ounces) at room temperature
- Assorted fresh fruit
- 1 loose-bottomed 10-inch fluted tart pan 2 inches deep
- 2 Tablespoons Apricot jam,
- 2 Tablespoons water
- 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.
- 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.
- 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.
- 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.
Some of the items used in this post are listed here for your convenience, at no additional cost to you. (affiliate link)