In this healthy one-bowl dessert recipe, strawberries and apricots are a sweet-tart combination for the filling, but you can use 3 cups of any sliced summer fruit or berries that inspire you. Although this is technically a tart, it bakes best in (and is easiest to serve from) a springform pan instead of a classic tart pan. Serve with whipped cream, if desired. Source: EatingWell Magazine, May/June 2016

Stacy Fraser


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Coat a 9- to 10-inch springform pan with cooking spray.

  • Combine flour, almond flour (or meal), 6 tablespoons sugar, lemon zest and salt in a large bowl. Work butter into the flour mixture using a pastry blender, two knives or your fingertips until it's pea-sized. Make a well in the center of the mixture. Add egg yolks and vanilla and stir them into the dry ingredients with a fork until evenly mixed. Using your hands, crumble the mixture with your fingers until it's evenly combined and looks like coarse, crumbly wet sand. Set aside 1 cup for the topping.

  • Transfer the remaining mixture to the prepared pan; spread evenly and press firmly into the bottom to form a crust. Spread preserves over the crust with a small offset spatula or the back of a spoon. Make a slightly overlapping ring of apricots around the outer edge. Fill the center with a slightly overlapping layer of strawberries. Sprinkle with the remaining 1 tablespoon sugar, then with the reserved topping.

  • Place the tart on a rimmed baking sheet. Bake for 30 minutes.

  • Reduce oven temperature to 325 degrees . Continue baking until the fruit is bubbling and the top is starting to brown, 30 to 35 minutes more. Let cool on a wire rack for about 1 hour before removing the pan sides and cutting into slices.


Make Ahead Tip: Refrigerate crust mixture (Step 2) for up to 2 days; refrigerate tart for up to 1 day.

Equipment: 9- to 10-inch springform pan

We use gluten-free flours, such as oat flour and almond flour or meal, in recipes--gluten-free or not--to layer in extra flavor and texture. Look for them near other specialty flours; store in the freezer.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

315 calories; 14 g total fat; 6.3 g saturated fat; 92 mg cholesterol; 157 mg sodium. 163 mg potassium; 43.7 g carbohydrates; 4.3 g fiber; 22 g sugar; 6.2 g protein; 840 IU vitamin a iu; 22 mg vitamin c; 21 mcg folate; 37 mg calcium; 4 mg iron; 28 mg magnesium; 17 g added sugar;