Gluten Free Fresh Fruit Tart

Fresh fruit offers excellent taste and nutrition, making this a wonderful, simple healthy dessert. Fruit tart is especially popular on hot summer days. Serve as is or with a dollop of coconut ice cream and indulge in this modestly magical gluten free dessert


2 cups blanched almond flour
½ tsp. Himalayan pink salt
2 Tbsp. melted coconut oil
1 large egg, room temperature
1 lb. ripe apricots, pitted and thinly sliced (you can substitute for apples if apricots are not in season)
8 oz. raspberries
8 oz. blackberries
½ cup coconut sugar
1 Tbsp. gluten free tapioca starch
½ tsp. cinnamon
Zest of 1 lemon


Place almond flour and salt in food processor and pulse until combined
Add coconut oil and egg and pulse until mixture forms a ball
Press dough into 9-inch greased tart pan and prick the bottom with a fork several times
Gently toss all the filling ingredients together and place in crust
Bake at 375 F for 30 - 35 minutes or until the filling is bubbling
Cool for 1 hour before serving

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