Prepare the fruit by rinsing and patting dry. Remove the hulls and quarter the strawberries. Set aside. Place the raspberry preserves in a heat proof glass bowl, and warm slightly on half power for about 30 seconds.

On a piece of parchment paper, roll out the puff pastry. Using a pastry brush, paint the raspberry preserves lightly onto the puff pastry. Leave a 1 inch frame without the preserves around the outside edge.

Place the strawberries over the preserves. Add the blueberries over the strawberries to fill in the spaces. Crimp the edges by folding over the crust. Add the remaining preserves over the top.

Brush the pastry with almond milk and sprinkle with the course sugar. Also sprinkle some sugar of the top of the fruit. Slide tart on parchment onto a baking sheet pan. Place tart in freezer for 20 minutes to chill. This step is very important, to have your pastry puff up.

While tart is chilling, pre-heat oven to 400 F.

Place tart in oven. Set timer for 10 minutes. At the 10 minute mark, spin tart around and bake for another 20 minutes. Since ovens vary, at 20 minutes, if the pastry is puffed and golden brown, but fruit is not bubbling, cover loosely with a tent of foil. If not yet browned, bake another 10 minutes. Once fruit is bubbling and pastry is golden brown, your tart is ready.

Remove from oven and allow to rest for about 10 minutes. Slice into squares and serve warm. This can be served alone or with some dairy free ice cream.