Go Back
No ratings yet

2 Ingredient Fruit Tart

This fruit tart is an easy dessert. It can be customized with a variety of fruit and is great served with a scoop of ice cream.
Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Print Recipe Pin Recipe

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.
Serving: 1slice, Calories: 140kcal, Carbohydrates: 20g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Sodium: 130mg, Fiber: 1g, Sugar: 6g, NET CARBS: 19
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!