A quick-and-easy, vegan, gluten-free, no-bake fruit tart that is more delicious than most traditional desserts. Walnuts or pecans can be used to supplement or replace the almonds, and any dried fruit can be used to make the dough (e.g., figs, cherries, raisins, apricots, cranberries, or dates). Use whatever fruit is fresh and in-season, such as peaches, plums, apricots, cherries, or berries. Bittersweet chocolate chips or baking chocolate both work equally well.
4-6 cups Fresh fruit (e.g., berries, apricots, cherries) trimmed, cored, peeled, and sliced as needed
1 cup
1 cup Dried fruit (e.g., raisins, cranberries, dates)
4 ounces melted
1 tablespoon
1 tablespoon melted (30 seconds in microwave)
Directions
Put the fruit in a bowl. Sprinkle with the sugar and toss gently to coat and refrigerate while you prepare the crust.
Put the nuts in a food processor and pulse until ground, being careful not to over-process. Transfer to a bowl, then put the dried fruit in the food processor along with a teaspoon or so of water. Pulse until finely chopped and sticky enough to adhere to the nuts (some fruit will require more water than others). Use your hands or a rubber spatula to combine the nuts and fruit in the bowl until they become a “dough.” (At this point, you can form the mixture into a disk, wrap it in plastic, and refrigerate or freeze until about 30 minutes before you’re ready to use it; defrost if necessary and proceed with the recipe.)
Press the dough into an 8-inch pie pan; it should be about 1/4 inch thick. Brush the crust with the melted chocolate in a thin, even layer. (At this point, the crust can be stored in the freezer or fridge overnight before topping with the fruit)
Top with the fruit and any accumulated juices. Drizzle with the melted preserves. Chill in the refrigerator for up to an hour or serve immediately.
Reviews
☆☆☆☆☆
I made this for an all-dessert party along with several traditional fruit pies, crumbles, and cakes, but this dish got the highest praise from everyone there.
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