2 Ingredient Fruit Tart
This 2 ingredient fruit tart is the easiest summer dessert. It only takes about 15 minutes to prepare and it’s a very versatile recipe because you can use a variety of fruit. Plus, the filling doesn’t have any added sugar.
I’ve made this tart several times this summer already. It only takes about 15 minutes to prepare and it’s a very versatile recipe because you can use a variety of fruit. I love eating it right after it is baked and serving it with a scoop of vanilla ice cream.
Why You’ll Love This Recipe
- It’s less fussy than a traditional fruit tart. You only need two ingredients and 15 minutes to make it.
- You can use a variety of fruit, so you can switch the flavors up every time you make it. It’s a great way to use up leftover fruit before it goes bad.
- The filling does not have any added sugar, but you can adjust this if you want it sweeter.
- You can enjoy it plain, with a scoop of ice cream or dollop of whipped cream.
Ingredients
- Fruit of your choice (you can make it with one or several)
- Refrigerated Pie Crust
Choosing The Best Fruit For a Tart
This recipe works best with sweet fruit that cook quickly and contain some liquid but not too much liquid.
My favorite version is with just cherries which can be naturally very sweet, though I will sometimes add in some strawberries and blueberries for some more variety of flavor. If the tart is made with just blueberries or strawberries it will be a bit sour, which is fine if you are okay with less sweet desserts. Otherwise you can add some sugar to them (more details on this in the recipe card).
Good options:
- Cherries
- Blueberries
- Strawberries
- Very ripe peaches
- Figs
Avoid these:
- Bananas don’t have enough moisture.
- Melons like watermelon and cantaloupe are too watery.
- Apples won’t soften in time.
- Blackberries can burn, but will work in small amounts if mixed in with other fruit.
Refrigerated pie crust
Use a refrigerated pie crust that can be rolled out so it fits into your tart pan. I like to use one that does not contain eggs or added sugar, but any refrigerated crust you like will work.
I like to fold the edges over the rim of the tart pan to help prevent shrinking during baking.
How to Make Easy Fruit Tart
- First, you roll out the refrigerated pie crust into a tart pan.
- It is briefly baked for about 10 minutes or just until it starts to brown.
- Then it’s filled with the chopped fruit and placed back into the oven until the fruit is soft and bubbling.
Expert Tips
Use ripe, sweet fruit that is not too watery. Since there’s little to no added sugar, you want to use sweet fruit. Avoid fruit with too much moisture so the crust does not get soggy.
If your fruit is not sweet enough, you can toss it in some sugar before placing it in the crust. If I’m making this for my family members who can’t consume too much sugar, I make it with just the fruit. If I’m feeling indulgent, I’ll make it with the added sugar (this is explained more in detail in the recipe card).
Pre-bake the crust before you add the fruit. That way it won’t be soggy.
Cut fruit into even, bite-sized pieces so that it all evenly bakes.
Bake the tart on a large sheet pan. That way, if any juices bubble over the pan will catch them.
More Easy Summer Recipes
- 3 Ingredient No Bake Key Lime Pie
- 4 Ingredient Impossible Pie
- 2 Ingredient No Bake Banana Chocolate Cake
- 3 Ingredient Panna Cotta
2 Ingredient Fruit Tart
Ingredients
- 1 lb (454 g) fruit, seeds removed and cut into small pieces
- 1 refrigerated pie crust
Instructions
- Preheat oven to 400°F (204°C). Lightly grease the interior of a 9-inch tart pan with a removeable bottom. Roll out pie crust and spread over the tart pan. Fold the edges of the pie crust over the edge of the tart pan (see photo in post). This prevents the tart crust edges from shrinking too much during baking.
- Place your tart onto a large baking sheet. Bake your tart crust for about 10 minutes or until the edges and bottom are lightly browned.
- Remove tart from oven. Fill your tart with the chopped fruit. You will need approximately one pound but you can add a little more so that the fruit reaches the top of the tart pan.
- If you are adding sugar, sprinkle 1/4 cup of granulated white sugar over fruit. Stir fruit so that the sugar is mixed in and not sitting on top.
- Place tart back into oven. Make sure you keep the tart on the large baking sheet. Bake tart for about 25 minutes or until crust is dark brown and fruit is soft and bubbling.
- Let tart cool for a few minutes and then it's ready to cut and serve. You can enjoy it plain or with toppings like ice cream or whipped cream.
Notes
- Because this tart relies on only the fruit for sweetness, you want to try to use sweet fruit. If your fruit is not sweet enough or you prefer desserts with more sugar, you can sprinkle 1/4 cup of sugar over your fruit (as discussed in step 4).
- You want the fruit to be bite-sized pieces. So for small fruit like blueberries, you can leave whole. Most other fruit will need to be pitted and quartered.
- I discuss a variety of fruit that work well and don't work well for this tart in the post.
- If you don't have a tart pan with removable bottom, you can use a 9 inch pie pan but it will be a little harder to remove the tart slices.
- I used Pillsbury refrigerated pie crust which does not contain any added sugar or eggs.
- While the tart can be made ahead of time (and reheated if you want to enjoy it warm), it will look best served right after it is baked. Once the tart has a chance to cool for a few hours, the berries will lose their plumpness and look more wrinkled.
- Nutrition estimate is calculated with 1/2 lb cherries, 1/4 lb blueberries and 1/4 lb strawberries and no added sugar.
I am so excited to try this recipe! Can you use maple syrup instead of sugar to sweeten the fruit? Thank you!
Sorry, we haven’t tested this recipe with maple syrup to sweeten the fruit but you could give it a try!
Can you use frozen fruit?
We haven’t tried it. Frozen fruit has excess moisture which will leak out as the tart bakes making it watery and soggy. If you only have frozen fruit, you might want to thaw it first and pat it dry to remove the moisture.
I love all your quick recipes. I am older and live by myself. They work so wonderful for me. Thank you
We’re so happy you are enjoying the recipes!