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Layered fruit tart 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

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

  • 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!