Fresh Fruit Tarts in Pecan Cookie Crusts

These little fresh fruit tarts are really fun. They’re elegant enough for guests, yet easy enough to make any day of the week. Just a little bite of “delicious.” It starts with a cookie crust that’s baked, allowed to cool, and then filled at serving time with fresh fruit mixed with the slightest bit of fruit-sweetened jam.

I’ve been making these all summer with fresh cherries, peaches, and strawberries (above). I’ve also used blueberries and raspberries. Fabulous!

And thanks to crunchy fruit-sweetened corn flakes, the little tart shells are awesome – both chewy and crispy. Walnuts in the cookie base (rather than pecans) work well too. Hope you love these as much as we do!


  • Servings: 24 to 26 (1 1/2-inches each)
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Tart Shell Base

3/4 cup raw pecans
1/2 cup fruit-sweetened corn flakes (like Nature’s Path)
1/2 cup rolled oats
1/2 cup date syrup
1/2 cup almond butter
2 tablespoons date sugar
1 tablespoon ground flaxseed meal
1 1/2 teaspoons pure vanilla extract

Fruit Filling

1 1/2 cups fresh strawberries or fresh peaches, diced (or other berry or stone fruit of your choice) *
2 tablespoons fruit-sweetened (no-sugar added) strawberry or peach jam * (or to taste)


Preheat oven to 350 degrees.

In a large food processor bowl, process pecans and corn flakes until crumbly.

Empty nut-corn flake crumbs into a large mixing bowl. Add oats, date syrup, almond butter, date sugar, flax, and vanilla. Stir all ingredients together until well combined. (Mixture will be a bit stiff and sticky.)

Scoop about a 1-inch ball of batter for each tart into a silicone mini-muffin pan. Press down into the batter, using clean fingers, to form mini tart shells in each little well.

Bake for 6 to 8 minutes. Remove from oven and place pan on cooling rack. Cookie shells puff up a little bit during baking so using the back of a spoon, press carefully into hot tart shells to make sure you have plenty of room for the fruit filling. 

Allow to cool for a few minutes. 

To serve, mix fruit with jam in a small bowl. Fill tart shells and serve immediately.

* Note: I like to match the fruit to the flavor of jam, but you would not need to! Mix and match as you like. : )

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

2 thoughts on “Fresh Fruit Tarts in Pecan Cookie Crusts

  1. Pingback: Fresh Fruit Tarts in Pecan Cookie Crusts – Plantobevegan

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