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These sweet little treats are sure to impress your friends!  Their perfect little size is sure to satisfy that sugar craving. Not a baker? Neither am I, so no worries!  The simple crust is sweetened with dates and uses finely ground pecans and oat flour.  You can make this recipe all summer long with the delicious fruits Summer has to offer!

Mini Roasted Summer Fruit Tarts

Equipment

  • Sheet pan
  • Parchment paper
  • Large mixing bowl
  • Food processor or blender
  • Mini tart pans or muffin tin

Ingredients
  

Roasted fruit ingredients:

  • 3 peaches quartered, fresh or frozen
  • 12 ounces blackberries fresh or frozen
  • 12 ounces raspberries fresh or frozen
  • 2 tablespoons honey
  • 1 teaspoon cinnamon
  • 1 teaspoon lemon juice
  • 1 lemon zested

Pie crust ingredients:

  • ½ cup dates pitted and chopped
  • 1 cup boiling water
  • 1 ½ cups pecans toasted and finely ground. To finely grind pecans, add them to a food processor or blender and process into a fine powder.
  • 1 ½ cups oat flour If you’d like to make your own oat flour, add old-fashioned oats or quick-cooking oats to a food processor or blender and process into a fine powder.
  • 1/3 cup melted butter
  • ½ teaspoon salt

Instructions
 

Directions for roasted fruit:

  • Preheat oven to 400° F.
  • In a large bowl, mix the fruit with honey, vanilla, cinnamon, lemon juice, and zest.
  • Spoon out fruit mixture onto the sheet pan. Roast for about 20 minutes.
  • Once the mixture is bubbling, remove from oven and set aside.

Directions for crust:

  • Turn oven heat down to 350° F. Coat tart pans (or muffin tin) with cooking spray.
  • Place dates in a medium bowl and cover with boiling water. Let soak for 20 minutes. Drain the dates, reserving 1/4 cup soaking liquid.
  • Place the dates, pecans, oat flour, butter, salt, and the reserved soaking liquid into the food processor or blender. Pulse until combined.
  • Firmly press 2 generous tablespoons of the mixture into the bottoms and up the sides of the tart pans (or muffin tin). Bake until set, but not browned, 10 to 12 minutes.
  • Fill each tart (or muffin cup) with about 2 tablespoons of the roasted fruit. Bake until the crust is browned on the edges and the filling is hot, about 12 to 15 minutes.
  • Cool the tarts or muffins in the pan on a wire rack for at least 20 minutes. Run a sharp knife around the edges and remove tarts from the tart pans or muffin tin.