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Cream Cheese Fruit Tart with Gluten-Free Almond Crust

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Our go-to Gluten-Free Cream Cheese Fruit Tart with Almond Crust is a gorgeous dessert sure to impress at any occasion.
You’ll love how easy it is to make for slice and serve or as individual mini tarts.

Fruit tart with blackberries, raspberries, blueberries, strawberries and kiwi on a cream cheese filling in a dark tart pan.

Everyone loves this Cream Cheese Fruit Tart Recipe! It’s beautiful and delicious!

A fruit tart with luscious cream cheese filling, topped with a tangy citrus glaze is always a brunch favorite because it satisfies without being overly sweet. This means the juicy goodness of the fruit shines through and you won’t regret eating it before lunch.

Everyone Loves the Gluten-Free Tart Crust Too

Trying to come up with a truly delicious gluten-free dessert can be challenging when so many gluten-free crusts fall short of amazing.

Among gluten-free flours, I find almond flour produces superior results without any of the grittiness common with rice flours.

This gluten-free tart crust is tender and light, unlike more dense pastry or shortbread type crusts, which makes it easier to eat when you’re balancing a plate on your lap at a party.

Step by Step photo collage for making almond flour tart crust.

Step by step for making gluten-free tart crust with almond flour.

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How to Layer a Fruit Tart Step by Step 

  1. Start with a single fruit to anchor the design, in this case, blackberries.
  2. Work from the outside in, add a single berry to divide the circle into quarters.
  3. Add the next selection of fruit (raspberries) right beside the blackberries, working around the outer rim.
  4. Begin the second ring just inside by placing the kiwi as to divide the inner circle into quarters like step 2. 
  5. Continue to fill in the space to create your preferred design. Remember, it’s okay to leave some white space.

The size of the rings will depend on the size and shape of the fruit.

A step by step collage for layering fruit on a fruit tart.

Starting on the outer edge and dividing into quarters makes it easier to arrange the fruit evenly.

How to Cut a Fruit Tart

  1. A tart pan or spring-form pan will make it easier to cut and serve clean slices instead of trying to slip a server down under the edge of a pie plate.
  2. Use a sharp knife to cut a wedge in the tart and slide a pie server under the slices and slide straight out.
  3. Wipe the knife blade clean after each cut to avoid smearing cream cheese on the fruit of the next slice.

Fruit tart on a white plate on a wood table.

How To Make Mini Tarts

  1. Divide crust into 10 to 12 (3-4 inch) mini tart cups. Place tart cups on a rimmed baking sheet and bake crust for about 10 minutes.
  2. Divide filling evenly between the number of tart cups by spreading or piping into each cup.
  3. Arrange fruit on top of filling, as desired, in a single layer.
  4. Brush glaze over fruit, or leave unglazed if serving within a few hours.

3 to 4-inch mini tart pans are great for single servings. Disposable mini tart pans are ideal for self-serve at parties.

TIP: Cupcake liners in a muffin pan can work to make mini tarts in a pinch, though are a little less sturdy. See the photo example.Mini tarts with cream cheese, berries, and kiwi on tiered silver trays.

Fruit Tart Recipe Tips

  • All the components can be made in advance and stored separately until ready to assemble.
  • Berries will last the longest and maintain the best texture up to 3 days.
  • Cut ripe peaches, plums, pears, and nectarines will weep more and should be served within 24-36 hours for best results.
  • Apply the fruit tart glaze with a soft pastry brush to evenly coat and keep the fruit from browning or drying out.

Recipe Variations

  • To make it Paleo and Dairy Free, substitute homemade coconut cream cheese, homemade cashew cream cheese, or other favorite dairy-free substitute for the cream cheese in the filling. Sub ghee or coconut oil for the butter. 
  • Any combination of vibrant berries, mandarin oranges, peaches, plums, pear, mango, pineapple, nectarines, or kiwi will create your most inspired fruit arrangement.
  • Use any favorite pastry crust—pie crust or shortbread crust works well too.
  • Skip a step and leave it unglazed if serving right away. Photo example below.
Gluten-Free Cream Cheese Fruit Tart without glaze in a tart pan on a wood table.

Cream Cheese Fruit Tart without citrus glaze.

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Fruit tart with blackberries, raspberries, blueberries, strawberries and kiwi on a cream cheese filling in a dark tart pan.
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Cream Cheese Fruit Tart with Almond Crust Recipe [GF]

Luscious cream cheese filling spread over an almond crust, topped with fresh fruit and a tangy citrus glaze.
Prep Time50 minutes
Cook Time10 minutes
Cooling Time30 minutes
Total Time1 hour
Course: Brunch, Dessert
Cuisine: American
Servings: 8 servings (makes 1 8 inch tart)
Author: Judy Purcell

Ingredients

For the Crust:

  • 1 cup almond flour ,+ 2 tablespoons for High Altitude
  • 1/8 teaspoon sea salt
  • 1 large egg
  • 1 tablespoon butter , melted, plus more for greasing the pan
  • 3 tablespoons honey , or coconut palm sugar
  • 1/4 teaspoon almond extract

For the Glaze:

  • 1/2 cup orange juice or grapefruit juice , freshly squeezed, without pulp
  • 2 tablespoons honey
  • 2 teaspoons tapioca starch , or organic cornstarch

For the Filling:

  • 8 ounces cream cheese , softened / room temperature
  • 3 tablespoons honey
  • 1 tablespoon lemon juice fresh squeezed
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla

For the Fruit Topping:

  • strawberries , stems removed, halved, quartered, or sliced
  • kiwi fruit , peeled and sliced across to create rounds
  • blackberries , cut in half
  • raspberries , leave whole
  • blueberries , leave whole

Equipment: 8-inch tart pan

    US Customary - Metric

    Instructions

    • Heat oven to 350°F. Grease the bottom of 8-inch tart pan or line with parchment paper.

    For the Crust:

    • Mix 1 cup almond flour and 1/8 teaspoon salt in a mixing bowl to incorporate salt and break up any lumps in the flour (if using coconut palm sugar, add that into the dry ingredients here). In another bowl, blend 1 egg, 1 tablespoon butter, 3 tablespoons honey, and 1/4 teaspoon almond extract. Add wet ingredients to dry ingredients and mix until well blended. Spread in a tart pan and smooth with spatula to form an even crust.
    • Bake in the oven for 10-12 minutes or until light golden brown at the edges and in spots. Remove from oven and cool completely on a wire rack before adding filling.

    For the Glaze:

    • Mix 1/2 cup orange juice, 2 tablespoons honey, and 2 teaspoons tapioca starch in a small saucepan over medium heat, stirring to combine. When mixture begins to boil, reduce heat to medium-low and simmer, stirring constantly, until glaze thickens--2-3 minutes. Transfer glaze to a bowl and allow to cool completely before glazing the tart.
      Citrus glaze for tart in pan and running off spoon.

    For the Filling:

    • Using a mixer, beat 8 ounces cream cheese until smooth. Add 3 tablespoons honey, 1 tablespoon lemon juice, 1 teaspoon zest, and 1/2 teaspoon vanilla to the cream cheese and mix until well blended. Set filling aside until crust and glaze are completely cooled. These steps can all be done in advance and reserved until tart is ready to assemble and serve.

    For the Fruit Topping:

    • Prepare fruit in the manner you prefer. In this application, strawberries were halved, kiwi was sliced, blackberries halved, raspberries and blueberries remained whole. (Blot fruit with a paper towel to remove excess moisture.)
      Kiwi, blackberries, raspberries, strawberries and blueberries for fruit tart.

    Assembling the Tart:

    • Once the crust is completely cooled, spread cream cheese filling evenly over crust -- an icing spatula works wonderfully here to create a smooth finish. Arrange prepared fruit over the filling in any design you choose. Whether you overlap the fruit, completely cover the filling, or allow it to peek through is up to you.
    • Once all the fruit is in place, use a pastry brush to gently apply the glaze to the fruit, or use a spoon to drizzle glaze over the tart, just be sure to cover the fruit. Don't be shy, the glaze is not just for looks, it also adds a pleasing citrus accent to the tart.
    • Chill until ready to serve. Serve within 24-48 hours.

    Video Displays Here or In Post

    Notes

    Nutritional value does not include the fruit because each tart varies in amounts.
    If using coconut palm sugar in the crust, the mixture will be thicker, but can still be spread with a pastry knife to form a smooth crust.

    Tips

    • All the components can be made in advance and stored separately until ready to assemble.
    • Berries will last the longest and maintain the best texture up to 3 days.
    • Cut ripe peaches, plums, pears, and nectarines will weep more and should be served within 24-36 hours for best results.
    • Apply the fruit tart glaze with a soft pastry brush to evenly coat and keep the fruit from browning or drying out.

    Variations

    • To make it Paleo and Dairy Free, substitute homemade coconut cream cheese, homemade cashew cream cheese, or other favorite dairy-free substitute for the cream cheese in the filling. Sub ghee or coconut oil for the butter. 
    • Any combination of vibrant berries, mandarin oranges, peaches, plums, pear, mango, pineapple, nectarines, or kiwi will create your most inspired fruit arrangement.
    • Use any favorite pastry crust—pie crust or shortbread crust works well too.
    • Skip a step and leave it unglazed if serving right away. Photo example below.

    To Make Mini Tarts

    1. Divide crust into 10 to 12 (3-4 inch) mini tart cups. Place tart cups on a rimmed baking sheet and bake crust for about 10 minutes.
    2. Divide filling evenly between the number of tart cups by spreading or piping into each cup.
    3. Arrange fruit on top of filling, as desired, in a single layer.
    4. Brush glaze over fruit, or leave unglazed if serving within a few hours.
    3 to 4-inch mini tart pans are great for single servings. Disposable mini tart pans are ideal for self-serve at parties.
    TIP: Cupcake liners in a muffin pan can work to make mini tarts in a pinch, though are a little less sturdy. See the photo example.

    Nutrition

    Calories: 270kcal | Carbohydrates: 23g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 55mg | Sodium: 148mg | Potassium: 70mg | Fiber: 1g | Sugar: 20g | Vitamin A: 455IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 0.9mg
    Learn how to make this and all recipes even easier!Check out our Monthly Meal Prep System!

    More Gluten-Free Brunch Recipes You’ll Love:

    Fruit tart in a ceramic tart dish on a wood table.

    A simple Cream Cheese Fruit Tart with blueberries, strawberries, and kiwi.

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      Rating




    1. Donna Unger says

      I was thrilled to find this recipe for my daughter’s birthday celebration, as fruti tarts have always been her favorite celebration dessert. Your recipe was very easy to follow, and i used fat-free cottage cheese for the filling, and much to my surprise, it was WONDERFUL. I was satisfied with the overall outcome, but not THRILLED……and my family liked the filling and fruit topping, but the crust was left on most plates. While it was tasty, it was tough, almost too firm to cut with a fork. Your description defines it as “tender”, less firm than traditional shortbread, but sadly, mine was NOT. I did individual tarts, baked for 10 minutes, they did not seen burned or even toasted looking. The only thing I did differently was the use of Purecane sugar subsitute, but it is supposed to be identical to real sugar, used in equal measure to sugar in any recipe. What did I do wrong..how can I improve this crust for the next time? Thank you for your time.

      Reply

      • Judy Purcell says

        Hi Donna, thanks for letting me know you enjoyed the recipe and that the crust didn’t turn out as expected—it is so helpful to get feedback! I did a little research on the Purcane sugar substitute, which is primarily Erythritol, and found several sources noting it can cause some baked goods to be dry or tough. It also doesn’t brown like regular sugar or honey, which is why probably why the crust didn’t brown. They also mention refrigeration can cause crystallization and hardening. One suggestion I found to minimize the crystallization is to use the Confectioners version, which is a fine powder instead of the coarse granules (you can also pulse it in a food processor to break it down too). Lastly, reduce the baking time to 5 min, or until just set (long enough to cook the egg) but not brown. Let me know if the finer grind and less baking time works better … the only other thing I would try would be to add 1/2 of another egg, but try the other suggestions first. I hope this helps!

        Reply

    2. Ashley says

      I can’t seem to get my hands on an 8” tart pan but I have an 11”. Any idea how to adjust the crust recipe? Also, if I am serving the same day do you think the glaze is necessary?
      Thank you!

      Reply

      • Judy Purcell says

        That’s a great question, Ashley. In my research, each 1-inch increase in circumference is 25%, so a three inch difference is 75%. I would simply double the recipe for an 11-inch tart pan, which will mean it will be a little thicker (25%) than the photo, but totally fine. If you are serving the same day within a few hours, you shouldn’t need to glaze it unless you’re using a type of fruit that browns quickly, like pear. If you stick with berries, you’ll be fine. Let me know how it goes! And if you need quicker answers, you can message me on Facebook. 🙂

        Reply

    4. Shams says

      5 stars
      Hi, Judy. Everyone should love Cream Cheese Fruit Tart recipe. As a health-conscious person, this will be perfect for me. A slice of tart with afternoon coffee is going to be interesting! 🙂

      Reply

    9. Hope says

      5 stars
      This was so fresh and tasty! The crust was so easy to make, tasted good and you would never know that it was gluten free. Thanks for the paleo and dairy free options too 🙂

      Reply

    16. Joni Gomes says

      5 stars
      Fruit tarts are my favorite dessert! I’m a huge fruit lover and love that you have a gluten free version with almond flour!

      Reply

      • Judy Purcell says

        Jean, I would start at 4-5 minutes, and then check it every minute or so. Even if the crust gets a little more than lightly browned it won’t hurt it. Think of it like toasting almonds, which is what the crust is primarily. The darker the crust, the more toasted almond flavor. 🙂

        Reply

      • Judy Purcell says

        Thanks, Mandy, it is and easy one that everyone loves. I always think of my blogging friends on the other side of the world as our seasons change … it is getting colder here, so I know you are ready to feel the warm sun on your face there. 🙂

        Reply

    21. Karen says

      I was so excited when I came across this recipe. I made it for my family last night and we all loved it. The crust was a little tricky to spread as it was very sticky, but well worth it. I will be making this again this weekend for Father’s Day. Thanks so much for a great recipe.

      Reply

      • Judy Purcell says

        Aw, thanks Karen for taking time to comment and let me know you liked it — that feedback is so helpful as well as encouraging. 🙂 Hope your family has a great Father’s Day weekend.

        Reply

    23. Geni says

      This would be perfect at my Easter Brunch. Judy, you really hit the nail on the head for me. As I have gotten a little older, I realize that it’s much better to be relaxed and create a menu that is pleasant but not overly ambitious. Hospitality is really a much friendlier way to think of “having people over” than entertaining. What a great post!

      Reply

      • Judy Purcell says

        Hi Pauline, thanks for stopping by and your kind comment, I appreciate that. It was great to discover your blog yesterday and your post about the conference you attended — really good stuff. Have a great week. 🙂

        Reply

    26. john@kitchenriffs says

      Great looking tart! I love fruit tarts, both because of their eye appeal and their flavor is so awesome. And I absolutely am with you on the different between entertaining and hospitality. We used to do the former, and now practice only the latter. Great idea for a series.

      Reply

      • Judy Purcell says

        Thanks so much John, the idea that the eyes take the first bite is so true–the beautiful fruit makes is especially appealing. Glad to know you can relate with the upcoming series, it is dear to my heart.

        Reply

      • Judy Purcell says

        Thanks Julia, I appreciate your kind comment! You are right, having too many, too often, can get overwhelming rather quickly–I learned to set healthy boundaries after crashing a couple of times. Knowing when to say ‘Yes’ is key. Good to see you in the comments again — have a great Sunday!

        Reply

    29. mjskit says

      What a delicious looking tart! So colorful and yummy!!! Love the crust! Yes, I do know what you mean about hospitality vs. entertaining. We gave a dinner party last night and I had to keep reminding my husband, the perfectionist – “it’s o.k. if it’s not perfect. Let’s just have fun!” 🙂 Hope you’re having a great weekend!

      Reply

      • Judy Purcell says

        Hi MJ, I do hope you had a wonderful time with your dinner party, it is far more enjoyable when we let go of perfectionism–I know how hard that is too–and our guests are more at ease as well. The tart is delicious and beautiful on any table; good thing it’s easier to make than it looks (love food like that!). 🙂

        Reply

    31. ChgoJohn says

      What a beautiful tart, Judy! You really made your friends feel special when you set this on the table before them. Now *that’s* being hospitable!

      Reply
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