Light the Fireworks with this Red, White and Blue Berry Tart

By Jennifer Spaide

 Independence Day is an All-American favorite where friends and family gather to celebrate our country with good food and good fun.  Bring this festive, no-muss-no-fuss dessert to your Fourth of July celebration.  With a rustic crust, creamy mascarpone filling and topped with sweet, perfectly in season raspberries and blueberries, it’s sure to set off fireworks where ever you go! 

 Red, White and Blue Berry Tart

1 tart serves 6-8

 1 prepared pie crust (organic graham cracker works well)

3 tbsp almond paste

1 tsp raw sugar

8 oz organic mascarpone cheese

2 tbsp organic agave nectar

1 tsp coconut flavor/extract

2 tbsp organic unsweetened shredded coconut

6 oz organic/local raspberries

6 oz organic/local blueberries

Shredded coconut and slivered almonds for decoration

 Preheat oven to 350°.  Roll out the prepared pie crust on a greased cookie sheet.  Fold in ½” edge and crimp lightly to create a rustic tart trust. 

Heat the almond paste in the microwave for 10-15 seconds until it is spreadable then spread over the pie crust up to the crimped edge. Brush the crimped edge lightly with water and sprinkle around the 1 tsp of sugar. 

Bake the crust for 15 minutes or until lightly golden in color.  Remove and let cool completely. 

While the crust is cooling, prepare the filling by combining the mascarpone, agave nectar, coconut extract and shredded coconut. 

When the tart crust has cooled, spread the filling evenly over it, just up to the crimped edge. 

Arrange the berries over the filling.  Decorate the tart by sprinkling on a little extra shredded coconut and scattering around some slivered almonds.  Chill until ready to serve. 

 Serve with a crisp, chilled white wine.  Check out Greenopia’s selection of organic wines to find one that’s right for you! 

>> Check out "Best Healthy Snacks and Dishes for Your July 4th Picnic" for more Fourth of July Recipes!