Back to Basics Fruit Tart
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
Servings 6 servings
- 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!