Back to Basics Fruit Tart

Layered fruit tart in a glass pie dish on a cooling rack

A simple, sweet, and healthy this Back to Basics Fruit Tart is a tasty, guilt-free dessert!

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Fruit pie with gluten-free crust in a glass pie dish on a cooling rack

It’s only the 9th and this month has already been a bit crazy and busy. Like I mentioned in my last post, I wont be able to blog very frequently this month. So, I am going to have a few more great guest bloggers stop by and show off their awesome recipes and photos. Luckily, between shooting photos and a dentist appointment, I was able to make this ridiculously easy, delicious and healthy back to basics fruit tart!

Left image: Persimmons, Tangerines, and Apples, Right pic: Raw almonds

We’re getting into citrus season now, which is awesome for me because I have a few citrus trees in my backyard. Well, one of the trees in is my neighbor’s yard that spills into mine and I may or may not have snuck a few tangerines from it for this recipe. 😉 Hey, they don’t eat them anyway!

Pressing almond crust into pie dish

Anyway, I figured that I would make a dual personality pie with the seasonal produce I had hanging out on my counter, meaning that you can leave this pie raw or enjoy a slice after baking it. Crisp gala apples, soft sweet persimmons, and slightly sour tangerines make up this simple pie; the contrast in flavors and textures creates quite the party in your mouth. A gluten-free almond/date crust makes up the base for the fresh fruit, and has a great crunch to it!

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Layered fruit tart with gluten-free crust in a glass pie dish on a cooling rack

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Back to Basics Fruit Tart

A simple, sweet, and healthy Back to Basics Fruit Tart that's a delicious, guilt-free dessert!
Course Dessert, Holiday, Light Dessert
Cuisine Gluten-free, Plant-based, Soy-free, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 servings
Author Jackie Sobon of Vegan Yack Attack


  • 1 1/2 C. Raw Almonds
  • 1/2 C. Rolled oats
  • 6 Medjool dates Pitted
  • 1 1/2 Tbsp. coconut oil Room Temp.
  • 1 Tbsp. Maple syrup
  • Pinch of Salt
  • 2 Small Gala apples Cut into 1/8– 3/16 “ Slices
  • 3 Small Persimmons Peeled & Cut into 1/8– 3/16 “ Slices
  • 2 Medium Tangerines Peeled & Cut into 1/8– 3/16 “ Slices
  • Ground cinnamon for Sprinkling
  • Ground ginger for Sprinkling


  • If you are going to bake your pie, preheat oven to 350ºF.
  • Using a food processor, pulse the almonds, oats, dates, coconut oil, maple syrup and salt together until the almond pieces are very small (without pureeing everything).
  • You should be able to pinch the dough together between your fingers and have it stick together.
  • Press the crust mixture into a 9″ pie or tart pan, that has a this coat of coconut oil on it, until evenly distributed.
  • Layer the fruit in the crust. For maximum aesthetic pleasure layer the slices as so: apple, orange, persimmon; repeat that until you have filled the crust.
  • Sprinkle a few dashes of cinnamon and ground ginger over the top of the pie and bake for 25-30 minutes.
  • Serve warm with a scoop of creamy vanilla ice cream for the ultimate treat!

Layered fruit tart with gluten-free crust in a glass pie dish on a cooling rack

Layered fruit tart with gluten-free crust in a glass pie dish on a cooling rack with slice cut out

In all honesty, this would be better suited for a proper tart pan, which I don’t have. Clearly I need to fix this situation! So, go on, indulge in this Back to Basics Fruit Tart with no guilt!

Layered fruit tart with gluten-free crust in a glass pie dish on a cooling rack

Lastly, here are some more dessert dishes you may love:

17 Comments on “Back to Basics Fruit Tart

  1. After NYC, I’m kind of on a dessert detox, so this is totally perfect for satisfying my sweet tooth (I can count it as one of my servings of fruit for the day- totally NOT dessert. 😉 ).

    • In all honesty, it didn’t seem to do so until about 2 days after I first baked it. I think it has to do with the fact that the crust is mostly made up of almonds and are more crunchy then porous.

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