• Preparation Time 30 minutes
  • Baking Time 25 minutes
  • Makes 8 servings
  • Freezing Not Recommended

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Ingredients

  • Crust
  • 2/3 cup almonds, toasted
  • 6 tbsp butter, softened
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 cup Robin Hood® Original All Purpose Flour
  • Filling
  • 1/4 cup Smucker's® Pure Strawberry or Apricot Jam
  • 8 oz cream cheese, softened
  • 1/2 cup sifted icing sugar
  • 1 tsp vanilla extract
  • 1/2 cup whipping cream
  • 3 cups fruit (strawberries, raspberries, blueberries, grapes, kiwi, apricots)
  • Glaze (optional)
  • 1/2 cup Smucker's Pure Apricot Jam
  • 1 tbsp lemon juice

Serving Size: 8 servings

Directions

Serving Size: 8 servings

  • Crust: Process almonds in food processor until finely ground. Cream butter, sugar and egg in large bowl using an electric mixer until blended. Mix in flour and almonds thoroughly. Press dough evenly into sides and bottom of 9" (23 cm) tart pan with removable bottom to form a shell.
  • Bake in preheated oven for 20 to 25 minutes, or until golden. Cool.
  • Filling: Spread jam evenly over crust.
  • Beat cream cheese, icing sugar and vanilla together until smooth in large bowl using an electric mixer.
  • Whip cream to stiff peaks in small mixing bowl. Fold into cheese mixture. Spread evenly over jam.
  • Arrange fruit attractively over cheese mixture. Serve immediately or glaze.
  • Preheat oven to 350°F (180°C).
  • Glaze: Melt jam and lemon juice together in saucepan until smooth. Brush over fruit. Chill until serving but serve at room temperature for maximum flavour.

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