Back to Basics Fruit Tart
Table of Contents
A simple, sweet, and healthy this Back to Basics Fruit Tart is a tasty, guilt-free dessert!
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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!
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!
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!
One Year Ago: Sesame Crusted Tofu with Kale Satsuma Stir Fry
Back to Basics Fruit Tart
A simple, sweet, and healthy Back to Basics Fruit Tart that's a delicious, guilt-free dessert!
Ingredients
- 1 ½ C. Raw Almonds
- ½ C. Rolled oats
- 6 Medjool dates, Pitted
- 1 ½ Tbsp. coconut oil, Room Temp.
- 1 Tbsp. Maple syrup
- Pinch of Salt
- 2 Small Gala apples, Cut into ⅛– 3/16 “ Slices
- 3 Small Persimmons, Peeled & Cut into ⅛– 3/16 “ Slices
- 2 Medium Tangerines, Peeled & Cut into ⅛– 3/16 “ Slices
- Ground cinnamon for Sprinkling
- Ground ginger for Sprinkling
Instructions
- 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!
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
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!
Lastly, here are some more dessert dishes you may love:
- Apple Pie Cinnamon Cupcakes
- Gluten-free Pistachio Cheesecake
- No-Churn Cranberry Cointreau Coconut Ice Cream
Jackie this is awesome
Thank you, Michelle! 😀
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. 😉 ).
This is a beautiful pie! I love the fruit choices as well and the pie crust made from almonds and dates is perfect.
Colorful, bright, and fresh! Now that's the kind of pie I want to eat. Love the pairing of citrus with persimmons, too.
This is s great combo. Did the juice from the orange make the crust soggy?
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.
I meant tangerines
Glad you found some time to cook. Looks like it was worth it.
It's absolutely gorgeous! Love the combination of the fruits and the simplicity of the base.