Photo by Jaime Boddorff
Recipe adapted from Bon Appétit Magazine by Karleen Armstrong
These Summer Fruit Tarts with Nuts Crusts are a sugar-free treat utilizing the season’s best berries. Chock full of nuts, they make a delicious and healthy dessert topped with freshly whipped cream, or a lightly indulgent breakfast topped with Greek yogurt.
2 teaspoons coconut oil
1 cup almonds
1 cup walnuts or pecans
5 tbsp agave syrup
2 tbsp whole wheat flour
1 tbsp ground ginger
½ tsp salt
¾ pound strawberries, hulled and sliced
1 cup blueberries
1 tsp balsamic vinegar (or lemon juice)
3-4 basil or mint leaves, thinly sliced
Prepare mini-muffin pan with non-stick cooking spray.
Put nuts in food processor and pulse until finely ground. Transfer ground nuts to a mixing bowl and add coconut oil, 3 tablespoons of the agave nectar, flour, ginger, and salt. Mix until a dough forms and begins to stick together. Roll “dough” into 2-tablespoon size balls and press into the prepared muffin cups. Add more dough if necessary to cover the bottom and sides of the cups. Chill for up to 1 hour.
Preheat oven to 350 degrees while dough is chilling.
Meanwhile, mix vinegar, remaining 2 tablespoons of agave syrup, and basil leaves in small bowl. Toss strawberries and blueberries with the mixture and let macerate while the dough is chilling for at least half an hour.
Bake tart crusts for approximately10 minutes, or until golden brown. The trick to removing these delicate crusts is to let them cool completely first, then run a small spatula or knife around the rim to loosen and gently pop out of the mold.
Top tart crusts with berry mixture and garnish with basil leaves.