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!
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.
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.