You know what I like the most about the foodie community? For the most part, things are kept light and fun. Nothing too serious is discussed and we don’t dwell on negativity. When life gets a bit down or a little too dark, we stay focused on simple joys. We bring our family’s favorite pasta recipe, our cooking stories and our most inviting pies and tarts. We can bring a fresh fruit tart to the situation and everything brightens up instantly. Nothing can do that like good food.
Winters can usually appreciate a bit of “brightening up”. Winter fruits are here when we need something extra sweet, comforting and cheerful. Now is the time to bask in the best things of winter with our fireplaces roaring and fuzzy socks on. Spring isn’t here quite yet, (unless you live somewhere resembling heaven) but let’s celebrate beauty where we are and how we can.
This recipe starts with a slightly hearty crust full of walnuts, spelt flour and nothing but dates to sweeten. Although it’s a bit more wintery feeling with walnuts, cinnamon and winter fruits, I added a special lightness to the tart with a “marshmallow” cream meringue filling. Yes, marshmallow meringue! This light and airy filling balances out the heartier base and adds extra sweetness to the fresh fruit.
I shared the meringue recipe awhile ago and have been waiting to share how delicious it is with this tart! What can you expect from this healthy winter tart?
It’s surprisingly filling
It’s 100% nutritious
And it’s 100% vegan!
The sugar content is extra low and with all the gorgeous winter fruit piled on top, the sweetness is enough. Enjoy this tart, piled high with nature’s candy and bask in the fact that you can call it breakfast, brunch, or dessert! Bon Appetite!
Winter Fruit Tart
3/4 cup Walnut Pieces
1/2 teaspoon Sea Salt
4 Dates, pitted and sliced in half
1 cup Spelt Flour
6 Tablespoons Vegan Butter, frozen and cubed
2-3 Tablespoons Ice Water
Marshmallow Meringue Filling:
1 can Chickpeas or White Beans, beans separated from liquid
3 Tablespoons Agave
2 Tablespoons Organic Cornstarch
1 teaspoon Stevia Extract
1 Tablespoon Vanilla Extract
1/2 teaspoon Cinnamon
1/3 cup Pomegranate Seeds
1 Pear, thinly sliced (leave skins on for more color)
3 Orange, peeled with a knife and thinly sliced
In a food processor, combine the walnuts and dates and pulse until a rough crumble. Add the flour and salt and mix until well combined. Add the frozen butter and pulse on and off while adding the ice water until the dough because moist and the consistency looks like pea-sized bits. If the dough is a little dry, add a bit more water and pulse. On a clean work surface, form the dough into a ball, wrap in plastic and set in the fridge for 1 hour or overnight.
Remove dough from the fridge, gently roll out to about 1/4 inch thickness and press into a lightly greased 10-inch tart pan. Bake at 375 degrees for 14-16 minutes, until golden and slightly puffed up. Once tart has baked, remove from oven and allow to cool. Place in the freezer to help speed up cooling time and make sure the tart is completely cool before assembling.
To make the marshmallow cream, start by adding the liquid from the bean can to the bowl of an electric mixer, fitted with the whisk attachment. Add the other ingredients and mix on high speed. Whip at least 9-10 minutes until stiff peaks form. Make sure they are very firm peaks so it will hold well after adding fruit on top of the cream. Spread the marshmallow cream on the tart and place in the freezer for 5 minutes.
Once the fruit is cut, pat the oranges with a paper towel to remove all excess juice. Arrange fruit on tart. You might also consider using grapefruit or blood oranges for a citrus winter tart. Once the tart is assembled, it’s best to enjoy the tart immediately. The cream does not stay whipped for long once assembled. Please enjoy within 4 hours of assembling for best appearance and texture!