Fresh Berry Fruit Tart

4.96 from 64 votes

This no-bake fruit tart is adapted from Nigella Lawson. It is one of my favorite patriotic dessert recipes! (I've included the original crust recipe for those who do not need a grain free/gluten free option.

Prep Time20

Cook Time3

Total Time3 20

Course: Dessert

Cuisine: American, English

Servings: servings

Calories: 535kcal

Author: Cynthia

Equipment

1 loose-bottomed 10-inch fluted tart pan 2 inches deep

Ingredients

Grain-Free Crust

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

Lemon Filling

2 8-ounce bars cream cheese, at room temperature
1 cup lemon curd, (8 ounces) at room temperature
1 lb. assorted fresh fruit washed and sliced

Apricot Glaze

2 Tablespoons apricot preserves or 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