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Fruit Tarts

These are a real treat for dessert. If you’re in a pinch for time, the nut crust can be made up the night before
and pressed into the ramekins so they will be ready to go the next day. Simply chop up the fruits, fill the
crusts, add garnishes, and dig in with a spoon. We enjoy making several varieties and sharing them with each
other so that we can have all the tastes and flavors!

Ingredients: Makes crust for 4 Small Ramekins, 2 Inches Diameter
1/2 cup combined nuts: almonds, cashews, pecans, and walnuts
2 Medjool dates, pits removed
1 tablespoon honey
Tiny pinch of Himalayan salt, optional

Put nuts and dates into food processor with
optional salt, and grind to desired texture.
Add honey and pulse until well mixed.
The dough should hold together when
pinched between thumb and index/middle
fingers. If it doesn’t, add a teaspoon of water
and pulse food processor again.

Fillings: The amount given for each
fruit will fill one ramekin dish. To make
four tarts with the same fruit, multiply
the amount times four.

1/2 persimmon, minced
1/8 apple, minced
1/8 pear, minced
4 tablespoons cranberries, minced, with 1
teaspoon honey
Squeeze of lemon juice on the apples to
prevent discoloration

Garnishes
1/2 Medjool date, minced
1 tablespoon raisins, minced
Shakes of cinnamon, nutmeg, or cloves

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