A fruit dessert the whole family will love: This mixed-berry tart gets a jolt from apricot jam, a vanilla-almond filling, and a coconut crust that is unexpected yet reminiscent of a macaroon





Instructions Checklist
  • Make the crust: Preheat oven to 350 degrees. Coat a 9-inch fluted tart pan with cooking spray. Combine remaining ingredients. Press into bottom and up sides of pan.

  • Make the filling: Scrape vanilla seeds into a small saucepan, and add pod. Stir in soy milk and 2 tablespoons sugar, and bring to a boil. Whisk yolks, arrowroot or cornstarch, and remaining 2 tablespoons sugar in a bowl. Add hot soy milk in a slow, steady stream, whisking until combined. Return to pan, and whisk over medium heat until thickened, about 2 minutes. Discard vanilla pod.

  • Beat milk mixture and almond paste with a mixer on medium speed for 5 minutes. Beat in almond flour and cream cheese. Spread into tart crust. Bake for 15 minutes. Cover edges with parchment, then foil. Bake until set, 15 to 25 minutes more. Let cool completely in pan on a rack. Unmold. Spread jam evenly over the tart. Arrange berries on top.

Reviews (3)

61 Ratings
  • 5 star values: 6
  • 4 star values: 6
  • 3 star values: 31
  • 2 star values: 13
  • 1 star values: 5
Rating: 2 stars
should the filling be quite dry.
Rating: 5 stars
I have made this several times for Passover. Then decided it was too good to just have at Passover and like to make it for other events. I am glad it is something I can offer to guest who have dairy and glutton issues. It does contain nut products. I have substituted the sugar with xylitol to make it Keto friendly. One down side it the vanilla bead is so expensive. I have experimented with just adding more vanilla and it works fine.
Rating: Unrated
Yes it is suitable for celiac. I have the illness and both gluten and lactose intolerance. This recipe (and many passover recipes that does not use matzo). I made them several times and all my friends (taht are not celiac loved this as well.