Octonary Layered Fruit Tart with Vigenary Almond Crust

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A visually stunning tart featuring eight layers of fresh fruit atop a nutty almond crust inspired by a twenty-ingredient spice blend for a subtle complexity. This French-inspired Fourth of July recipe, ready in about 58 minutes, layers almond flour, all-purpose flour, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 10 tbsp, cold and cubed unsalted butter
• 1 large egg yolk
• 1 tsp vanilla extract
• 8 types (kiwi, strawberry, blueberry, mango, peach, blackberry, raspberry, and grape), about 3 cups total mixed fresh fruit slices
• 1 1/2 cups (prepared) pastry cream
• 3 tbsp, warmed for glaze apricot jam

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/2 cups almond flour, 1/2 cup all-purpose flour, and 1/4 cup granulated sugar until combined. Add 10 tbsp cold cubed unsalted butter and pulse until mixture resembles coarse crumbs.
2. Step 2: Add 1 large egg yolk and 1 tsp vanilla extract, pulsing until dough starts to come together. Press dough into a 9-inch tart pan with removable bottom, evenly covering base and sides.
3. Step 3: Chill crust in refrigerator for 30 minutes, then bake for 15-18 minutes until golden. Let cool completely.
4. Step 4: Spread 1 1/2 cups prepared pastry cream evenly over the cooled crust.
5. Step 5: Arrange 8 types of mixed fresh fruit slices (kiwi, strawberry, blueberry, mango, peach, blackberry, raspberry, grape) in concentric circles or layered patterns on top of pastry cream.
6. Step 6: Brush 3 tbsp warmed apricot jam gently over fruit to glaze and add shine.
7. Step 7: Chill tart for at least 1 hour before serving to set the glaze and flavors.