In this healthy one-bowl dessert recipe, strawberries and apricots are a sweet-tart combination for the filling, but you can use 3 cups of any sliced summer fruit or berries that inspire you. Although this is technically a tart, it bakes best in (and is easiest to serve from) a springform pan instead of a classic tart pan. Serve with whipped cream, if desired.
Make Ahead Tip: Refrigerate crust mixture (Step 2) for up to 2 days; refrigerate tart for up to 1 day.
Equipment: 9- to 10-inch springform pan
We use gluten-free flours, such as oat flour and almond flour or meal, in recipes--gluten-free or not--to layer in extra flavor and texture. Look for them near other specialty flours; store in the freezer.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
315 calories; protein 6.2g; carbohydrates 43.7g; dietary fiber 4.3g; sugars 21.6g; fat 14g; saturated fat 6.3g; cholesterol 92.1mg; vitamin a iu 839.7IU; vitamin c 22.3mg; folate 20.8mcg; calcium 37.2mg; iron 3.8mg; magnesium 27.7mg; potassium 163.1mg; sodium 157.1mg; added sugar 17g.