Fresh Fruit Tart - Low Carb, Gluten-Free & Healthy
Servings 8 people
Ingredients
- 1 - 1/2 cups almond flour, organic
- 1/4 cup granulated sugar, low-carb blend
- 1/2 cup cold butter, cut into cubes
- 2 eggs, room temperature
- 1 8 oz cream cheese, room temp.
- 1 tsp lemon zest
- 2 tbsp lemon juice, fresh
- 1/3 cup raspberry jam, sugar-free
- 2 cups mixed berries and sliced peaches, fresh
- 1/3 cup agave syrup
Instructions
- In a food processor, pulse flour and sugar until just blended. Add butter, pulse five times.
- Add eggs and pulse until dough forms crumbs. Add a tablespoon of cold water if needed.
- Prepare a 9'' removable bottom tart pan with non-stick spray. Use a brush and just a little bit of spray.
- Spread dough over tart, cover with parchment paper and refrigerate for 30 minutes.
- Heat oven to 400 degrees. Line crust with foil and pie weights, dried beans, or rice. Bake for 10 minutes. Remove foil and weights. Bake for another 10 minutes. Cool on rack.
- Remove crust from pan. On low-speed beat cream cheese, lemon zest, and 1 tbsp of jam. Beat until smooth. Spread on the crust, top with the rest of the jam. Top with fresh fruits. Brush fruits lightly with agave syrup.
- Chill until ready to serve. Enjoy!
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