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Berry Tart in Raw Pecan Crust

Miniature berry tartsThis recipe is courtesy of Integrative Medicine at The University of Kansas Health System. 

Crust 

  • 1 cup raw pecans (or half pecans and half walnuts) 
  • 1 tsp. freshly grated lemon zest 
  • Pinch of ground cinnamon 
  • 1/2 cup dried apricots, rehydrated by soaking in water for an hour or use 1/2 cup medjool dates 

Filling 

  • Fresh berries of your choice (strawberries, blackberries, raspberries, blueberries, boysenberries, etc.) 

Directions

Grind the nuts in a food processor until finely chopped. Add the lemon zest, cinnamon and apricots (drained) or dates and process until mixture becomes sticky and pulls together. 

Press into a small tart pan or 2-3 individual tart bowls. Fill with fresh berries and serve immediately, or refrigerate the crust for a few days until ready to eat, then fill and enjoy.