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4.92 from 24 votes

Red, White and Blue Berry Fruit Tart

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 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Dessert
Servings: 8
Calories: 535kcal
Author: Cynthia


  • 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. 


Serving: 1g | Calories: 535kcal | Carbohydrates: 36g | Protein: 17g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 558mg | Potassium: 396mg | Fiber: 4g | Sugar: 28g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 1.5mg