Prep the pan and oven. Heat the oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom. You can also line the bottom with a round of parchment for easy release.

Make the almond crust. In a bowl, whisk 1 cup almond flour, 3/4 cup all-purpose flour, 1/4 cup rolled oats (optional), 1/4 cup sugar, 1/4 teaspoon salt, and 1 teaspoon lemon zest. Stir in 6 tablespoons melted butter and 1 teaspoon vanilla until the mixture looks like damp sand and holds together when pressed.

Press and bake. Press the crust mixture evenly into the pan, pushing it up the sides about 1 inch. Dock the bottom with a fork to prevent bubbles. Bake 14–18 minutes, until the edges are golden. Cool completely on a rack.

Whip the filling. In a mixing bowl, beat 8 ounces cream cheese until smooth. Add 1 cup Greek yogurt, 1/2 cup powdered sugar, 1 teaspoon vanilla, 1–2 teaspoons lemon juice, 1 tablespoon cornstarch, and a pinch of salt. Beat until silky and thick, scraping the bowl once. Taste and adjust lemon or sugar as needed.

Chill the filling. Cover and chill the filling 30–45 minutes. This helps it set and makes spreading easier.

Prep the fruit. Rinse and dry fruit well. Slice strawberries and other larger fruit thinly. Pat very juicy fruit with paper towels so it doesn’t water down the tart.

Assemble the tart. Spread the chilled filling into the cooled crust in an even layer. Arrange fruit on top in circles, rows, or a casual scatter—whatever looks good to you.

Make a quick glaze. Warm 2 tablespoons apricot jam with 1 teaspoon water in a small pan or microwave until fluid. Strain if you want a smooth finish. Lightly brush it over the fruit to add shine and keep it fresh.

Final chill. Refrigerate the tart at least 45 minutes before slicing. This helps the filling firm up and makes cleaner cuts.

Serve. Remove the outer ring of the tart pan, slice with a sharp knife, and garnish with mint if you like. Enjoy cold or just slightly cool.