Ingredients:
- 2 ¼ cups (280g) all-purpose flour
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) coconut sugar
- 1 large egg
- 1 tsp (5ml) vanilla extract
- ½ tsp (2.5g) baking powder
- ¼ tsp (1.5g) salt
- 8 oz (225g) cream cheese, softened
- ¼ cup (60ml) plain Greek yogurt
- 2 tbsp (30ml) maple syrup
- 1 tsp (5ml) lemon juice
- 1 cup (150g) fresh strawberries, sliced
- 1 cup (150g) fresh blueberries
- 1 cup (125g) fresh raspberries
- 2 tbsp (30ml) apricot preserves
- 1 tbsp (15ml) water
Instructions:
- Beat the softened butter and coconut sugar until light and fluffy. Add the egg and vanilla, mixing until smooth.
- Sift together flour, baking powder, and salt. Gradually incorporate into the wet mixture until a soft dough forms.
- Press the dough evenly onto a parchment-lined baking sheet, forming a slight rim around the edges. Bake at 350°F (175°C) for 15-20 minutes until the edges are pale gold.
- Allow the crust to cool completely on the pan.
- Whip the cream cheese until smooth. Fold in the Greek yogurt, maple syrup, and lemon juice. Beat on medium-high until the mixture is airy and holds soft peaks.
- Spread the cream cheese mixture evenly across the cooled crust, leaving a ½ inch border.
- Arrange strawberry slices in a concentric circle from the outer edge, followed by rings of blueberries and raspberries.
- Heat apricot preserves and water in a saucepan over low heat until liquid, then gently brush the glaze over the fruit.