• Preheat oven to 375 degrees. Lightly spray a rectangular or round tart pan with removable bottom.

Almond Crust

• Cream butter and sugar. Add extracts and continue beating.
• Combine almond flour, oat flour & salt. I like to make my oat flour from rolled oats by processing in food processor until it resembles powder.
• Using the low speed on the mixer, add flour to creamed mixture until dough forms.
• Using your fingers, press dough into prepared tart pan and prick all over with fork to keep it from puffing up.
• Bake 20 minutes and remove to wire rack to cool completely. After cooled, place in refrigerator to chill.

Lemon Cream Cheese Filling

• Beat cream cheese and sugar until fluffy. This usually takes about 2-3 minutes.
• Beat in vanilla extract and both the juice & zest from the large lemon.
• Pour into chilled crust and spread evenly. I like to chill mine at this point before setting the fruit on top.

Fruit topping

• Use a variety of fruit to cover the lemon cream.
• You can slice the strawberries and kiwi, if using, and use the remainder of berries whole.
• Make a pattern with the fruit and place on top of lemon cream.

Glaze

• To make glaze, place jelly and water in a microwave-safe dish. Heat in 30-second increments until jelly turns into a liquid.
• Brush on top of fruit. Chill for 2 hours prior to serving.
• When ready to serve, remove the outer part of the tart pan then gently slip the tart off the bottom of the pan.