Gluten-Free Fresh Fruit Tart with Almond Crust (Grain-Free)

A gluten-free fruit tart with a crisp almond flour crust and a juicy baked filling of apricots, raspberries, and blackberries naturally dairy-free, grain-free, and lower in carbs than a traditional pastry crust. Unlike custard-topped fruit tarts, the fruit bakes directly into the crust, so there’s no pastry cream or glaze to fuss with.

Ready in 45 minutes

Key Ingredients & Substitutions

• Blanched almond flour – forms the entire crust; gives it structure without gluten. Don’t substitute almond meal (coarser, won’t press into a firm crust).
• Coconut oil – binds the dough and keeps it dairy-free. Swap: melted butter if dairy isn’t a concern.
• Apricots – substitute with thinly sliced peaches, pears, or apples if apricots are out of season.
• Raspberries and blackberries – any berry will work, blueberries, sliced strawberries or cherries, or use frozen fruit, just thaw and drain the fruit before using.
• Tapioca starch – thickens the fruit juices as they bake so the filling sets instead of turning soupy. Swap: cornstarch with equal amounts (not grain-free)
• Coconut sugar – swap: light brown sugar, or granulated sugar in equal amounts.

5 Easy Steps 

1. Pulse almond flour and salt in a food processor to combine.
2. Add coconut oil and egg; pulse until the mixture forms a ball of dough.
3. Press dough into a greased 9-inch tart pan; prick the bottom several times with a fork.
4. Toss all filling ingredients together gently and spread into the crust.
5. Bake at 375°F for 30–35 minutes, until the filling is bubbling.

My Kitchen-Tested Tips for the Best Fruit Tart

• Slice fruit evenly. Uneven pieces bake unevenly, some will turn mushy while others stay firm.
• Don’t skip the tapioca starch. It’s what keeps the filling from weeping out once sliced.
• Press the crust evenly up the sides. Thin spots will brown too fast and can crack when the pan is unmolded.
• Bake until the filling is actively bubbling, not just warm. An underbaked filling won’t set, this is what causes sogginess, not the crust itself.
• Use ripe but firm fruit. Overripe fruit releases too much liquid and can make the crust soggy.
• Let it cool to room temperature. The filling is loose straight out of the oven and needs that time to set enough to slice cleanly.

How to Serve This Fruit Tart

Serve at room temperature, or slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. Good on its own for a lighter finish to a summer meal.

More Gluten-Free Summer Desserts to Try

Gluten-Free Crust-Free Apple Pie – All the flavor of apple pie without the crust work, soft, spiced apples baked into a simple, low-fuss dessert.

Gluten-Free Brown Butter Blueberry Snacking Cake – A tender, nutty cake studded with juicy blueberries, easy enough for an afternoon snack, pretty enough for company.

Gluten-Free Strawberry Tiramisu – A no-bake, fresh fruit look on the classic, adding a layer of fresh strawberries gives this Italian dessert a summer twist.

Gluten-Free Blackberry Peach Galette – A rustic, free-form tart with juicy blackberries and peaches, no tart pan required.

Make Ahead and Storing for Freshness

The crust dough can be pressed into the pan and refrigerated up to 2 days ahead before filling and baking. Once baked, store the tart covered in the fridge for up to 3 days, bring to room temperature before serving so the crust isn’t hard and doesn’t taste dense or cold.

Hi, I’m Kristina — a professional gluten-free recipe developer. Every recipe on this site is created and personally tested in my kitchen (and taste-tested by my very honest family!).

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