Fresh Berry Tart In Raw Pecan-Apricot Crust

Nuts & Berries Tart (Raw)

Fresh Berry Tart

 

This is the time of year when fresh berries of all sorts are in season and you can get lots of good deals.  Wondering what to do with all of those berries?  Here’s an easy dessert that doesn’t require any cooking (perfect on a hot day) and uses fresh, raw ingredients that are naturally sweet so there’s no need to add sweetener. 

 

To make your basic crust:

 

1 cup raw pecans (or half pecans & half walnuts)

1 tsp fresh grated lemon zest

Pinch of ground cinnamon

1/2 cup dried apricots, rehydrated by soaking in water for an hour

 

Filling:

 

Fresh berries of your choice (strawberries, blackberries, raspberries, blueberries, boysenberries, etc.)

 

First grind the nuts in a food processor until finely chopped.  Then add the lemon zest, cinnamon, and apricots (drained) and process until mixture becomes sticky and pulls together.  Press into a small tart pan or 2-3 individual tart bowls.  Fill with fresh berries and serve immediately, or refrigerate the crust for a few days until ready to eat and then fill and enjoy.  Easy as pie!

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6 Responses to “Fresh Berry Tart In Raw Pecan-Apricot Crust”

  1. Alisa - Frugal Foodie writes:

    That is lovely, and the crust sounds delicious!

  2. Kelly writes:

    I am adding apricots to my shopping list! I can’t wait to make this -thanks!

  3. Amy Green - Simply Sugar & Gluten-Free writes:

    I am so glad that I stopped by! I have been looking for a good crust for so many dishes – this might just be it. I’d love to stick a fork right into the screen and take a bite. :)

  4. cheryl writes:

    This recipe was yummy. I want to try it with fresh apricots instead of the dried apricots.

  5. Angie writes:

    Let me know how it turns out!

  6. Recipe for Gluten Free, Sugar Free Sugar & Gluten-Free: Fig Bars w/Ice Cream Recipe writes:

    [...] wheels in my head started turning and I recalled a naturally sugar and gluten- free crust at Gluten-Free, Dairy-Free, Sugar-Free.In Angie’s version, the crust is raw.I decided to bake it, cook down the figs to achieve the [...]

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