This is one of the easiest tarts you’ll ever make. The filling literally comes together with a spoon and a bowl and bakes up into bright, crunchy goodness in gluten-free pastry. Think of it as an antioxidant-rich granola bar in tart form. Yes, please.

Anna Theoktisto
Also appeared in: Health, November, 2019

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Greg DuPree

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the crust: Preheat oven to 350 degrees F. Pulse together flour, sugar, and salt in a food processor until combined. Add butter and egg; pulse until mixture is crumbly. Add 3 tablespoons cold water; pulse until dough comes together. Transfer dough to a lightly floured surface; roll out to an 11-inch circle. Fit dough inside a 9-inch removable-bottom tart pan, pressing dough into bottom and up sides of pan. Top with a piece of parchment paper, leaving a 2-inch overhang of paper over edges of pan. Fill with pie weights.

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  • Bake in preheated oven for 15 minutes. Remove parchment and weights. Continue baking until crust is just firm, about 5 minutes. Let cool on a wire rack for 30 minutes.

  • Prepare the filling: Stir together all ingredients in a large bowl until combined. Pour filling into cooled crust.

  • Bake at 350 degrees F until crust is golden brown and filling is bubbling, about 30 minutes. Transfer to a wire rack; let cool completely, about 2 hours.

Nutrition Facts

286 calories; fat 14g; cholesterol 74mg; fiber 1g; protein 5g; carbohydrates 38g; sugars 18g; sodium 146mg; iron 2mg; calcium 60mg.