This paleo flag fruit tart is Fourth of July dessert perfection. With a coconut oil shortbread crust, rich almond frangiapane filling, and topped with cool coconut cream and fresh fruit, you’ve got your paleo Fourth of July dessert covered. Why make a paleo 4th of July cake when you can make a tart delicious enough to beat all other paleo 4th of July desserts?! U-S-A! U-S-A! Comes together easily with this fluted tart pan and this food processor.
I’ve found the best of both worlds.
I spent most of my late teens and early 20s proclaiming my francophilia, recounting often the wine we’d drink on the métro when headed into the 8th Arrondissement, celebrating Bastille Day with more fervor than I’d ever touch the Fourth of July. And, sure, my obsession with all things French started early; I got my mom to buy me a “teach yourself French” book when I was 13 that I’d work on while at my sister’s soccer practices.
I knew the translations for all the ballet terms at class and always assumed that France would “feel like home,” that Paris would be the city where I was meant to have been born, that I’d effortlessly step into place with dinner parties and perfect scarf manipulation and living gracefully in a 300 square foot apartment.
Except none of that really happened. I love Paris and visit as often as I possibly can, but it’s not home, not the country that my soul loves. I bet you think, considering this is a recipe for one of my very favorite paleo 4th of July desserts, that I’m going to say the place where I feel most at home is America, don’t you?
TWIST. It’s Spain. And Mexico. Of course, America is truly home and will always be one of the places we live and feel comfortable. But the countries where my personality swells and feels effortless and joyful? Totally Spain and Mexico.
But realizing this, after several trips to Mexico where I worked for weeks to convince O to buy real estate and after our trip to Spain with Leo where we plotted and planned our ultimate, retirement-sparked move to Barça, something else happened. I fully embraced America as home, started rooting obnoxiously for us at the Olympics and at World Cup, and started developing paleo 4th of July desserts in, oh… March.
Yet I still can’t get behind the electric blue that shocks Pinterest when you search for “4th of July recipes.” In my opinion, the blue curaçao should be swapped for frozen blueberries when it comes to 4th of July cocktails, and we should bump up the elegance of 4th of July desserts, while we’re at it. Let’s take inspiration from the French, from the rich pastries that are loaded with flavor and smeared with sophistication. We’ll start with an easy coconut oil shortbread crust, pressed into a fluted tart pan, fill it with an easy almond frangiapane, and top it with cool coconut cream and fresh fruit.
It doesn’t get more fresh, striking, or delicious than this for your paleo 4th of July desserts, although I’m pretty partial to my paleo 4th of July flag pie and my paleo red, white, and blue cocktails. This tart is inspired by my paleo rhubarb tart, which is out of this world delicious, and just as beautiful. Not only that, it’s so fresh and healthy, making it taste indulgent without working against your commitment to healthy eating.
This paleo flag fruit tart is truly the best of both worlds: one of the most festive paleo 4th of July desserts that takes inspiration from French pastries.
Paleo Flag Fruit Tart
This paleo flag fruit tart is Fourth of July dessert perfection. With a coconut oil shortbread crust, rich almond fangiapane filling, and topped with cool coconut cream and fresh fruit, you’ve got your paleo Fourth of July dessert covered. Why make a paleo 4th of July cake when you can make a tart delicious enough to beat all other paleo 4th of July desserts?! U-S-A! U-S-A!
- 2 1/4 cups almond flour
- 1 tablespoon coconut flour
- 2 tablespoons tapioca flour
- Pinch salt
- 1 teaspoon vanilla extract
- 1/2 cup - 1/2 cup + 2 tablespoons LouAna Coconut Oil
- 1/2 cup coconut sugar
Coconut Cream and Fruit Topping
- 1 scant cup coconut cream , from the top of a can of full-fat coconut
- about 1 cup fresh blueberries
- about 1 cup fresh raspberries
Preheat the oven to 350º F. Make your crust: in the bowl of a food processor, combine all shortbread crust ingredients, starting with only 1/2 cup coconut oil. Pulse a few times, until mixture is combined and holds together when pinched. If necessary, add another tablespoon or two of coconut oil to create a texture that will hold together, but you don't want the mixture to be too smooth or liquid. Press into the bottom of your tart pan, pressing mixture evenly all the way up the tart pan sides. Bake 13 minutes, or until sides are slightly brown. Let cool while you make the frangiapane.
- In the bowl of a food processor, combine all frangiapane ingredients. Pulse a few times, until mixture is well combined. Scrape into the partially baked tart shell and smooth surface with a spatula. Cut a large piece or two of aluminum foil and place tart pan in the center. Bring edges up, folding down a few times if necessary, so that the foil edges just cover the tart edges. You want the filling to brown, but not the edges of the tart. Bake for 15 minutes, or until filling is golden brown and set; a knife, stuck into the center of the filling, should come out clean. Cool completely.
- Top with coconut cream: spoon coconut cream onto cooled tart. Using a spatula, spread out to evenly cover. If desired, use the back of a spoon to cream a gentle swirl texture on top. Top with fruit: place blueberries on top of 1/4 of tart, then place raspberries in American flag stripes pattern. If not serving immediately, keep refrigerated.