I’m a big fan of simple, low/no fuss desserts with fresh, whole-food ingredients whenever possible. Frilly baking is not my thing at all–though I do love flaky pastry and a good loaf of bread (duh), so it’s not hard to convince me to spend some time rolling out or kneading dough where the rewards warrant it. I admire those who have the patience to put a crumb coating on a cake before going in for the real icing job. (I just get so bored!) So when I’m having people over, it’s always simple: a one-bowl brownie, chewy, straightforward cookies, or a tart with a press-in shell. It’s a time-saver, life-changer, and people-pleaser. And now that all the fruit is starting to come in season, this will be a go-to. Summertime and the liven’ is easy!
If you like what we’re doing or you happen to make any of our recipes, we’d be thrilled if you’d snap a photo and tag us with #bakedtheblog on Instagram. Sweetness all around. Happy baking, friends!
Mixed Berry Press-In Tarts
Makes: 6 small tarts or 1 large tart
Time: 20 minutes active time, approximately 30 minutes baking time, plus time to cool
Notes: This crust is very crumbly so it’s best to use tart pans with removable bottoms. You’ll still have to be careful as you’re lifting it out. Not to worry! Even if it crumbles a little, it will still taste delicious.
Nutty Oat Crust
1.5 cups raw almonds
1.5 cups cup raw pecans
1 cup oats, gluten-free if preferred
¼ cup + 2 tbsp coconut oil (at room temperature), plus more for greasing the tart pans
¼ cup + 2 tbsp maple syrup
Pinch sea salt
Thyme Scented Triple Berry Jam
1 cup each fresh blackberries, blueberries, and raspberries
2 tbsp water
2 tbsp maple syrup
4-5 sprigs, fresh thyme (tie them together with kitchen twine for easy removal)
Fine zest of half a lemon
2.5 tbsp chia seeds
Preheat oven to 350°F and brush coconut oil into the tart shells.
In a food processor, pulse the almond, pecans, and oats until you get a medium-fine meal.
Add in the coconut oil, maple syrup, and sea salt and process to combine.
Press mixture into 6 small (or 1 large) tart shell, forming a crust as you shape it. Place all tart pans on a baking sheet and bake in the oven 10-15 minutes, or until lightly browned. Remove from the oven and set aside on a wire rack to cool.
Meanwhile, bring all of the berries, water, maple syrup, thyme sprigs, and zest to boil in a heavy bottomed pot over medium-high heat. Allow the mixture to boil for about 5 minutes so that the berries break down and release their juices. Add in the chia seeds, stir to combine, and allow to boil another minute or two. Blend the mixture with a hand blender until it resembles a thick jam. Set aside to cool.
Add the cooled jam to the cooled tart shells and bake once more for 15-20 minutes, or until jam has set. Remove from the oven and set aside to cool.
Serve with plain, natural yogurt and a sprinkling of fresh thyme leaves.