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!

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

Back to Basics Fruit Tart

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

A simple, sweet, and healthy Back to Basics Fruit Tart that's a delicious, guilt-free dessert!

Ingredients

  • 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

Instructions

  1. If you are going to bake your pie, preheat oven to 350ºF.
  2. 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).
  3. You should be able to pinch the dough together between your fingers and have it stick together.
  4. Press the crust mixture into a 9″ pie or tart pan, that has a this coat of coconut oil on it, until evenly distributed.
  5. 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.
  6. Sprinkle a few dashes of cinnamon and ground ginger over the top of the pie and bake for 25-30 minutes.
  7. Serve warm with a scoop of creamy vanilla ice cream for the ultimate treat!
Nutrition Information:
Yield: 6 Serving Size: 1 grams
Amount Per Serving:Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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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