This fruit tart is just 2 ingredients and is an easy dessert to make for any occasion. The tart doesn’t require any eggs or added sugar. It’s a great way to use up leftover fruit and can be customized with many different fruit. You can enjoy it plain or serve it with ice cream.
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.
Ingredients
- Fruit of your choice (you can make it with one or several)
- Refrigerated Pie Crust
Fruit: This recipe works best with sweet fruit that cook quickly and contain some liquid but not too much liquid. Think of fruit you commonly find in baked tarts. Blueberries, strawberries and cherries are all good options. Fruits like bananas won’t work well because they don’t have a lot of liquid. Fruits like watermelon also don’t work well because they have such a high water content. If your fruit isn’t that sweet, it’s not too much of a problem. You can add some sugar to the fruit before baking.
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).
Fruits that work well: cherries, blueberries, strawberries, very ripe (soft) peaches, figs.
Fruits that don’t work well: bananas (not enough liquid), melons (too much water), blackberries (a few mixed in are okay but they shouldn’t be the main fruit as they tend to char), apples (they won’t soften in time).
Refrigerated pie crust: I used refrigerated pie crust to make this tart. You want the kind you can roll out so you can put it into your tart pan. The pie crust I used also does not contain eggs or added sugar. You will need to fold the edges of the pie crust over the edges of your tart pan. This helps secure it during baking so that your tart crust does not shrink down and lose its edges.
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.
Taste and Sweetness
What I love about this tart filling is that it does not have any added sugar. You can also add sugar if you want something sweeter. I have several people in my family that need recipes without added sugar, so this is the perfect recipe for them. And even though it is a little tart, it works well if paired with a scoop of ice cream.
If you want your dessert a little sweeter, you can add some sugar without it affecting the recipe. Simply coat the fruit in some sugar before baking (this is explained more in detail in the recipe card).
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.
More Easy Summer Recipes
- 3 Ingredient No Bake Key Lime Pie
- 4 Ingredient Impossible Pie
- 2 Ingredient No Bake Banana Chocolate Cake
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.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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!