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Berry Tart in Raw Pecan Crust

Miniture berry tarts.



1 cup raw pecans (or half pecans, half walnuts)

1 tsp. fresh grated lemon zest

Pinch of ground cinnamon

1/2 cup dried apricots, rehydrated by soaking in water for an hour or 1/2 cup Medjool dates


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


  1. 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.
  2. 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 and then fill and enjoy.

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