When summer arrives, I instantly think all things fruit.
There was a time when the only thing I would make for dessert in the summer was this fresh fruit tart - A simple tart crust with a thin layer of homemade jam; a generous helping of fresh fruit (preferably blackberry or strawberry); and finally, a sprinkle of sliced or chopped almonds.
And since I am still obsessed with making fruit tarts, today we are making them miniature!
This is a great grain-free tart crust recipe that can easily also be sugar-free if you use date syrup, a sugar-free, natural alternative to honey or sugar that I am currently obsessing over. You can find date syrup at the store, to make life easier (make sure dates are the only ingredient)...or make your own!
- Homemade Date Syrup: Soak 1/2 cup pitted dates in 1/2 cup of water overnight, until it becomes a syrup. Or, just blend the dates and water together in a blender under a syrup forms.
I press the tart dough into muffin tins to create a bite-size tart that is easy to pick up and eat.
These are great for parties, served on a wood cutting board.
And be creative! Use whatever fresh fruit you have. I love strawberry jam & fresh strawberries or blackberry jam & fresh blackberries.
This crust recipe will make 12 mini tarts.
Grain-Free Tart with Fresh Fruit
- 1 1/2 cups almond flour/almond meal
- 1/4 cup coconut four
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold water
- 1/2 teaspoon pure vanilla extract
- 1/4 cup pure date syrup (honey or maple syrup also works)
- 1 tablespoon coconut oil, melted
- In a medium bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon and salt until combined. Add in the water and vanilla and stir.
- Combine the coconut oil and date syrup. Add to the dough mixture and with a spoon, combine it all together. It will be a bit sticky and thick but that is normal. You can use the back of a spatula or spoon to press the mixture down and incorporate it all together.
- Take 12 muffin tins and spray liberally with coconut oil spray or canola oil spray. Scoop 1 1/2 tablespoons of dough into each muffin tin. Using you hands, press down the mixture until it becomes even on the bottom of the muffin tin. You will need to wet your hands or spray them with cooking spray so they don't stick to the dough when you press it in the pan.
- Bake for about 10 minutes at 350 degrees. Rotate the pans halfway through and check them after 8 minutes to make sure the edges aren't becoming too brown. When the tarts are golden brown on the edges, taken them out of the oven and immediately press down the center of each tart using the back of a teaspoon (this will create an indent to put the tart filling in). Then, let the tarts cool before you lift them out of the tins. Place on a wire rack.
Fresh Fruit Topping:
- Fresh strawberry jam (homemade or a low-sugar, natural variety)
- Fresh strawberries, sliced
- Chopped or sliced almonds
- Fresh mint, chopped
- Please a teaspoon or so of the jam on the tart. Spread it out to make a thin layer. Lay the sliced strawberries over the jam layer. Sprinkle the almonds.
- Place tarts on a cookie sheet and bake in the oven for about 5 more minutes, until it is warmed. Sprinkle with chopped fresh mint and serve.
Make ahead: You can make the tart crusts ahead of time and freeze up to a month, or until you are ready to assemble them. Just take them out of the freezer and thaw.
Assemble the tarts with the jam and fruit, as described above. Then bake in the oven until warmed, about 5 minutes.
These tarts are perfect for a summer party.
Just pick up and eat. No fork necessary.