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!

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Yield: 6 servings

Back to Basics Fruit Tart

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

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

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?

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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