This is the recipe for your summer barbecue desserts: a Gluten-Free Fruit Tart and Lemon Cookies. It’s fresh, beautiful and super easy to make. Here are the details!
Hello friends! We are on our way to SPAIN. I’ll be sharing some adventures with you soon, but in the meantime, I have lots of content ready for you, including new podcast episodes, a list of things to do in Spain, and some delicious summer recipes.
I HAD to start the party with this fruitcake recipe. I made this recipe for a dinner with a friend recently and I was surprised by how delicious and easy it turned out. We ate the whole cake, so I knew I had to make it again (and I had to measure everything).
This is a delicious and refreshing gluten-free cake recipe, perfect for any occasion! This tart combines the tangy flavor of crushed lemon cookies with a creamy, tangy filling and a vibrant array of fresh fruits. The secret ingredient that makes this pie stand out is the crushed lemon cookies used for the crust.
I wish I could say it was my idea, but the credit goes to the girl who worked at Natural Grocers. I was looking for a gluten free cookie mix or dough and didn’t see any, so when she stopped by I asked if she could help me find some. They were sold out and I told her that she was making a cake and wanted a trickier way to make the crust (she was already making a lot of other things and wanted to save a couple of expenses). She suggested using crushed cookies mixed with butter as a base. She said her favorite pumpkin pie recipe has CRUSHED GINGER COOKIES AND BUTTER as the base. Simply put, she is a genius.
I chose some Tate’s gluten-free lemon cookies as a base and that was it.
Let’s dive into this delicious dessert that is not only gluten-free but packed with flavor. It’s the perfect summer dessert!
Gluten-free fruit cake recipe with lemon cookies
Ingredients
For the crust:
1.5 boxes of Tate’s gluten-free lemon cookies
4-5 tablespoons melted butter (start with 4 and add more if you need it to form the dough)
For the cake filling:
1 container Kite Hill almond milk cream cheese (or regular cream cheese)
1 tablespoon lemon zest
Juice of half a lemon
1 teaspoon vanilla extract
3 tablespoons of powdered sugar
1/4 cup almond milk, more as needed for texture
For coverage:
Raspberries
Blackberries
blueberries
strawberries
kiwis
mango
Apricot preserves (to spread on top)
Instructions
Step 1: Prepare the crust
Preheat oven to 350°F (175°C).
Puree Tate’s Gluten-Free Lemon Cookies in a food processor until they become fine crumbs.
Transfer the cookie crumbs to a bowl and stir in the melted butter until well combined.
Press the mixture evenly into the bottom and sides of a cake mold or pie pan. I used a glass to press it against the sides of a pie pan.
Bake the dough for about 5 minutes at 350°F. Remove from the oven and allow to cool completely.
Step 2: Prepare the pie filling
In a bowl, combine Kite Hill Almond Milk Cream Cheese, lemon zest, lemon juice, vanilla extract, powdered sugar, and almond milk.
Beat the mixture until smooth and creamy.
Pour the filling into the cooled pie crust and spread evenly.
Step 3: Add the topping
Arrange the raspberries, blackberries, blueberries, strawberries, kiwis and mango slices on top of the cake in a decorative pattern.
Heat the apricot jam in a small saucepan or in the microwave until it becomes liquid.
Using a pastry brush, gently brush the apricot preserves over the fruit. This will give the tart a beautiful shine and help preserve the fruit.
Step 4: Cool and serve
Refrigerate the pie for at least an hour before serving to allow the filling to set.
Slice and enjoy your gluten-free fresh fruit tart and lemon cookie!
Tips
Chilling the crust: For a firmer crust, chill in the refrigerator for about 15 minutes before baking.
Fruit variations: Feel free to use any of your favorite fruits for the topping. Seasonal fruits work wonderfully.
Serving tip: Serve the pie cold for the best texture and flavor.
Storage: Store leftovers in the refrigerator. The cake is best enjoyed in 2 or 3 days. There’s no way it’ll last that long.
Gluten-free fruit cake recipe with lemon cookies
This is the recipe for your summer barbecue desserts: a fruit tart with gluten-free lemon cookies. It’s fresh, beautiful and very easy to make.
- Preparation time: 15 minutes
- Time to cook: 5 minutes
- Total Time: 20 minutes
- Produce: 8–10 portions 1x
For the crust:
2 Tate’s Gluten-Free Lemon Cookie Boxes
6 tablespoons of melted butter
For the pie filling:
1 container Kite Hill Almond Milk Cream Cheese (or regular cream cheese)
1 tablespoon grated lemon
Juice of half lemon
1 tsp vanilla extract
2 tablespoons powdered sugar
1/4 cup almond milk
For coverage:
Raspberries
Blackberries
Blueberries
strawberries
Kiwis
mango
Apricot jam (to brush on top)
Step 1: prepare the crust
Preheat your oven to 350°F (175°C).
Blend Tate’s Gluten Free Lemon Cookies in a food processor until they are fine crumbs.
Transfer cookie crumbs to a bowl and stir in melted butter until well combined.
Press mixture evenly into bottom and up sides of tart pan.
Bake the crust for about 5 minutes at 350°F. Remove from the oven and let cool completely.
Step 2: Make the pie filling
In a bowl, combine Kite Hill Almond Milk Cream Cheese, lemon zest, lemon juice, vanilla extract, powdered sugar, and almond milk.
Beat the mixture until smooth and creamy.
Pour the filling into the cooled pie crust and spread evenly.
Step 3: Add the topping
Arrange the raspberries, blackberries, blueberries, strawberries, kiwis and mango slices on the cake in a decorative pattern.
Heat the apricot preserves in a small saucepan or in the microwave until they become liquid.
Using a pastry brush, gently brush the apricot preserves over the fruit. This will give the tart a beautiful shine and help preserve the fruit.
Step 4: Cool and serve
Refrigerate the pie for at least an hour before serving to allow the filling to set.
Cut and enjoy your fresh, gluten-free lemon cookie fruitcake!
Grades
Chilling the crust: For an extra firm crust, chill in the refrigerator for about 15 minutes before baking.
Fruit variations: Feel free to use any of your favorite fruits for the topping. Seasonal fruits work wonderfully.
Serving Tip: Serve the cake cold for best texture and flavor.
Storage: Store leftovers in the refrigerator. The cake is best enjoyed in 2 or 3 days. There is no way it will last that long.
This gluten-free lemon cookie fruit tart is a delight that is sure to impress your family and friends. The combination of lemon cookie crust with a creamy filling and fresh fruit topping is simply irresistible. Enjoy making and eating this delicious dessert!
Please see if you try it!
hugs and kisses
Gina
More of my favorite summer dessert recipes:
S’mores in a jar
Berry crumble in a jar
The famous dump cake
