Rustic Fruit Tart
on Oct 24, 2024, Updated Nov 06, 2024
This quick, guilt-free Rustic Fruit Tart is perfect for any occasion and takes less than 10 minutes to prepare! While strawberry is my go-to, you can easily swap in peaches, pears, or any other fruit. The no-bake crust makes it a refreshing choice for hot summer days!
Why I Love This Recipe
Hey there, food lovers! I’m all about making delicious and healthy desserts that don’t take forever to whip up. This Rustic Fruit Tart is not only beautiful but also incredibly easy. I love how versatile it is — you can use almost any fruit, and the no-bake option makes it perfect when you want something sweet without turning on the oven. Plus, it’s naturally sweetened with dates, making it a guilt-free treat you can feel great about serving.
Key Ingredients
- Gluten-Free Rolled Oats: Oats form the base of the crust, giving it a wholesome and slightly chewy texture, plus they’re rich in fiber.
- Vanilla Bean Powder: This adds a lovely aromatic flavor to the crust without the need for vanilla extract.
- Dates: Dates are a natural sweetener that also help bind the crust together, keeping it refined sugar-free.
- Strawberries (or fruit of your choice): Fresh strawberries make the perfect sweet and juicy filling. They are packed with antioxidants and Vitamin C.
- Mint (Optional): Fresh mint gives the tart a burst of freshness that pairs perfectly with the sweetness of the fruit.
The Process
Preparation: Crust
In a food processor fitted with the “S” blade, process the oats and vanilla bean powder until they become a fine, flour-like consistency. Add the pitted dates and process again until the mixture starts to form a ball. Press the dough evenly into an 8-inch tart pan with a removable bottom, shaping it up the sides as well. You can skip baking, but for extra flavor and firmness, I like to bake it for five minutes at 325°F.
Preparation: Filling
Slice the fruit and place them in a bowl. Add 4 tablespoons of liquid—water, unsweetened fruit juice, or balsamic vinegar—to macerate the fruit. Let the mixture sit for 2 to 4 hours, allowing the flavors to meld together.
Assembly
Drain the macerated fruit and, if desired, mix in the freshly sliced mint or sprinkle with cacao nibs. Pour the fruit into the tart crust, spreading them evenly. You can decorate the center with a large piece of fruit or fresh mint leaves for a finishing touch. Chill the tart thoroughly in the fridge before serving.
Chef’s Tips
- This recipe can also be made into 4 individual tartlets by shaping smaller portions of dough into mini tart pans. These little beauties are great for entertaining and can be baked ahead of time and stored in an airtight container for weeks.
- Feel free to experiment with different fruits like peaches, pears, or even a mix of different fruits for a rustic twist.
- Cacao nibs add a delightful crunch and a hint of chocolate flavor. For a zesty touch, use fresh mint.
How to Store
The tart can be stored in an airtight container in the fridge for up to 3 days. If you’ve made mini tartlets, they can be stored for up to a week and are perfect for a grab-and-go snack.
Frequently Asked Questions
Absolutely! This tart works well with peaches, pears, or even a mix of different fruits.
Nope! The crust is no-bake, but baking it for just five minutes at 325°F adds a lovely toasty flavor.
Yes! You can make the crust and filling separately, then assemble right before serving.
Serving Suggestion
This tart is delicious on its own, but for an extra special touch, try serving it with a dollop of coconut whipped cream or a scoop of your favorite nice cream. For more delicious, easy-to-make desserts, check out my blog or follow me on Pinterest for plant-based recipe inspiration.
Summary
This Rustic Fruit Tart is the perfect balance of sweet, tangy, and refreshing. With a gluten-free, date-sweetened crust and a juicy fruit filling, it’s a healthy and beautiful dessert that’s sure to impress. Try it with any fruit you have on hand for a simple, customizable treat!
If you tried this recipe, I’d love to see your results! Share your culinary creation on social media and tag me. As the Queen of Quick and Easy, nothing makes me happier than seeing how my convenient plant-based recipes inspire your kitchen adventures. Let’s celebrate the love of cooking and enjoy the deliciousness together!
Rustic Fruit Tart
Equipment
- Food processor
- 8-inch tart pan with a removable bottom
Ingredients
Crust
- 2 cups gluten-free rolled oats
- 1 tsp vanilla bean powder
- 12 ounces pitted dates, (about 2 cups)
Filling
- 4 cups sliced strawberries, (or peaches, pears, or a combination)
- 4 Tbsp liquid, (water, unsweetened fruit juice, or reduced balsamic vinegar)
- ⅛ cup fresh mint, thinly sliced, optional
- 2 Tbsp cacao nibs, optional
Instructions
Crust
- In a food processor fitted with the “S” blade, process the oats and vanilla bean powder into a flour-like consistency.
- Add the pitted dates and continue processing until the food processor starts a ball begins to form, and the ingredients are fully combined.
- Empty the food processor into an 8-inch tart pan with a removable bottom and press the dough evenly on the bottom and up the sides. You do not need to bake the crust, which makes it perfect for hot summer days, but I prefer to bake it for five minutes in a 325°F preheated oven.
Filling
- Slice strawberries and place in a bowl and add 4 table-spoons of your preferred liquid.
- Mix well and allow to macerate for 2 to 4 hours before before placing inside the crust.
- Just before filling the crust, add the fresh mint, if desired. If you don’t care for mint, leave it out or substitute 2 tablespoons of raw cacao nibs.
Assembly
- Drain the macerated strawberries and stir in the fresh mint if using.
- Evenly fill the tart with the strawberries and add a large strawberry and/or fresh mint leaves or both in the center for decoration, if desired. Optionally, sprinkle with cacao nibs.
- Refrigerate until thoroughly chilled.
