This grain free red, white and blueberry fruit tart is a remake of an earlier post which had a graham cracker 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.
Pulse nuts, butter and dates in a food processor.
Press nut mixture into a greased pie plate or tart pan with a removable bottom.
Press the crust up the sides of a 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.
Allow baked crust to cool. While the crust is cooling, prepare the filling, (which takes about 3 minutes!) and prep the fruit. Spread the filling into cooled pie crust.
Spread filling into cooled crust. Arrange the fruit in any pattern you wish.
Arrange fruit in a pattern starting with center and moving outward. 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.
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)
This looks fantastic! Perfect dessert for any 4th of July party!
Yes, isn’t it? You can change the fruit around too.
Bintu | Recipes From A Pantry says
The perfect summer dessert, for sure! Such delicious flavours.
Thank you Bintu! Yes, great for summer.
Tessa Simpson says
Wowzer this looks delicious!! What a combo of goodies!
Thank you Tessa! Great for summer!
linda spiker says
What a gorgeous tart! And so easy!
Very easy Linda and versatile!
Such a gorgeous tart! This will be perfect for all the summer holidays.
Thank you Jean.Yes, a great summertime dessert!
Carol Little R.H. @studiobotanica says
What a beautiful dessert! Love the nut crust too.
The nut crust is so good, you don’t miss the graham cracker crust at all!
Megan Stevens says
That photo with the filling going into the pie!! This looks so delicious and beautiful!
Thank you Megan! I love the name of your site! That says it all!
Kari - Get Inspired Everyday! says
So beautiful and perfect for picnics all summer long! That cream cheese lemon filling, wow… can’t wait to try it out!
So simple too. And you can change up the fruit.
What a beautiful dessert. Love the colors.
Thank you Yvonne! Perfect for the 4th!
Jill @ Mad About Macarons says
How delicious, Cynthia – love the sound and look of this wonderful crunchy base!
Thank you Jill! The perfect base!
I love nut-based crusts, although I don’t remember making any without flour. But why not, if it works?!! This is a beautiful dessert.
It totally works Mimi, and I love that it’s so much healthier.
Lemon curd is heavenly! This looks like such a fantastic dessert for the summertime. I love that you rewrote the recipe for grain-free, much appreciated!
Thank you! I’m slowing trying to update my recipes to use less sugar and gluten.
Emily @ Recipes to Nourish says
This is so fun and festive for summertime and perfect for the 4th of July! Love this idea with all of these delicious berries!
Joni Gomes says
I love berry desserts! I will definitely make this soon!
What a gorgeous fruit tart. This is my favorite. So perfect for summer. Thanks for sharing !
Fitness health Forever says
First of all congrats for this blog and such a nice logo starr struck also post is too informative.
Amazing Fruit tart . Tired once . Loved it . New moms need to take care of plenty of things. They don’t have to just follow the norms for their own health but for the baby’s health as well. https://www.kidshealthbuddy.com
Thank you! I agree! I’m glad you like it.
A very nice recipe you have got! Tried it and worked well! Thanks for this one!
Tara Dix says
Pretty and delicious!
Thank you Tara! Glad you liked it!
Really tasty recipe ! You really have a great stuff on this topic! Thanks for the tasty recipe!
I made this tart for our Fourth of July barbecue, as it’s my grandies favorite dessert. They were thrilled, so was I, as they decorated it, without any help from me. One was in charge of berries, and the other had the warm apricot glaze, to drizzle over the top. I made a graham cracker crust, and, I did bake it for 10 minutes (350F) which I find makes it easier to serve. (No stray cracker crumbs.) This dessert is a keeper, and very quick and easy to put together. I only have 4 oz of lemon curd, so used 4 oz of the apricot jam to make up the required amount. Very tasty.
Thank you! I’m glad you liked it and it sounds like the jam worked fine.
Tara Dix says
I made this recipe a while back and loved it. The crust makes a nice change and the lemon curd and cream cheese filling is just so delicious. I copied your decorating with the fruit and had lots of comments on how pretty and delish it was!
THank you Tara!
Anna coblin says
Wow! Thanks so much for this post. This information has been very helpful thanks for sharing this post.
Linda Lashley says
Looks so yummy I am gonna try to make it this sunday Thanks.
Amelia Todd says
thank you for this awesome post. It really shows your immense knowledge and research on this topic. Please keep sharing