Fruit Tart With Nutty Crust

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Sweet, decadent and rich! This Fruit Tart With Nutty Crust makes for a healthy and guilt-free dessert. This recipe is perfect for entertaining guests or enjoying it with your family.

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INGREDIENTS

	INGREDIENTS FOR NUTTY CRUST
1	tsp. coconut oil
3 to 4	medjool dates soaked in hot water until soft (about 5 minutes)
1	tsp. organic cinnamon
1	cup organic pecans
¼	cup raw organic sunflower seeds
¼	cup raw organic pumpkin seeds
	INGREDIENTS FOR FRUIT TART FILLING
1	chopped organic pear
1	chopped organic apple (Golden Delicious, Gala, Spartan)
1	chopped organic nectarine or peach
3 or 4	organic strawberries
¼	cup dried cranberries
	juice of ½ lemon
¼	tsp. cinnamon
1	tbsp. organic coconut sugar or raw cane sugar
½	tsp. tapioca/arrowroot starch or cornstarch
2	tbsp. pure maple syrup

INSTRUCTIONS

DIRECTIONS FOR NUTTY CRUST

Preheat oven to 350 degrees.
Grease 6-inch tart pan or pie plate with coconut oil .
Combine all ingredients in food processor until mixture comes together.
Bake in oven until crust turns a light gold colour (approximately 12-15 minutes).
Option: leave crust raw and refrigerate 1 hour before filling.
Set aside.

DIRECTIONS FOR FRUIT TART FILLING

Combine all ingredients in a bowl and mix well.
Place fruit mixture in cooled crust and pour 2 tbsp. of maple syrup over top.
Cover lightly with foil for the first 25 minutes to keep the crust from overbrowning.
Bake at 350 degrees until fruit is cooked and slightly bubbly.
Let cool completely before serving.
Top with fresh dollop of coconut whipped cream.

Fruit Tart With Nutty Crust

INGREDIENTS

INSTRUCTIONS

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