Strawberry, Blueberry. and Almond Tart

Serves 10

For the almond crust:
2 cups almond meal
6 tbls melter butter or coconut butter
2 tbls sugar
pinch of salt

For the filling:
8 oz. marscapone cheese
2 tbls. pure maple syrup or honey
1/2 tsp. vanilla or almond extract
1 pint blueberries, washed and dried
1 pint strawberries, washed, hulled and dried
8 oz. currant jelly (optional)

1. Combine crust ingredients in a medium bowl. Press into tart pan. Chill in the refrigerator until set (about 1 hour).
2. Combine marscapone cheese, syrup or honey, and vanilla or almond extract in a small bowl. Spread evenly on top of almond crust.
3. Top with berries.
4. (Optional) Melt currant jelly in small saucepan over medium heat. Brush as a glaze on top of berries. May serve immediately or keep in the refrigerator overnight.