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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!

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!

Course Dessert
Cuisine American, French
Keyword desserts, flag fruit, paleo, sweets, tart
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 8 people
Calories 730 kcal
Author Cheryl Malik

Ingredients

Shortbread Crust

Frangiapane Filling

Coconut Cream and Fruit Topping

  • 1 cup scant cup coconut cream , from the top of a can of full-fat coconut
  • 1 cup about 1 cup fresh blueberries
  • 1 cup about 1 cup fresh raspberries

Instructions

  1. 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.

  2. 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.
  3. 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.

Recipe Notes

To make vegan, substitute a flax egg for the egg in the frangiapane layer. Combine 1 tablespoon flaxseed meal with about 2 1/2 tablespoons water and set aside for 5 minutes then use as directed.

I recommend this 11-inch tart pan and this food processor.

Nutrition Facts
Paleo Flag Fruit Tart
Amount Per Serving (8 g)
Calories 730 Calories from Fat 558
% Daily Value*
Fat 62g95%
Saturated Fat 36g225%
Cholesterol 1mg0%
Sodium 1197mg52%
Potassium 232mg7%
Carbohydrates 41g14%
Fiber 7g29%
Sugar 19g21%
Protein 12g24%
Vitamin A 10IU0%
Vitamin C 6mg7%
Calcium 122mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.