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Stone Fruit Tart

Topped like a rose bud and infused with a touch of rose water, this dessert would make a perfect addition to a Sunday brunch.



  1. Preheat the oven to 350 degrees
  2. Lightly grease a 9-inch spring form tin and line the base with parchment paper.
Pastry Instructions
  1. Put the dates in a food processor, and pulse until <g class=”gr_ gr_60 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”60″ data-gr-id=”60″>a sticky paste forms</g>. Add the shortening and liquid coconut oil, then pulse for another 30 seconds or so until <g class=”gr_ gr_61 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”61″ data-gr-id=”61″>a thick paste forms</g>.
  2. Transfer to a bowl and add the egg yolks. Whisk until combined.
  3. Add all three flours and salt and stir until well combined. Spoon the dough into the spring form pan and press with fingers until evenly spread and there is about 1 ½ high crust around the sides.
  4. Bake for 35-40 minutes or until golden.
  5. Remove the pastry crust from the oven, and let it cool for 5-10 minutes before transferring onto a serving plate.
Filling Instructions
  1. Chop the stone fruit loosely and place in a saucepan with the coconut sugar.
  2. Cover with a lid, and cook over low to medium heat for 10-15 minutes.
  3. Add the rose water.
  4. Using a food processor, blend the cooked fruit until <g class=”gr_ gr_57 gr-alert gr_gramm gr_inline_cards gr_run_anim Grammar multiReplace” id=”57″ data-gr-id=”57″>a smooth puree forms</g>.
  5. Add the chia seeds and set aside. The chia seeds will soak up the juices and it will become thicker. Add 2 tablespoons of coconut manna and mix again.
  6. Use a mandolin and cut the peaches into thin slices, then place in a bowl and cover with lemon juice and water to minimize browning.
  7. Pour in the chia jam-filling and drizzle on another tablespoon of coconut manna.
  8. To decorate with the peach slices, lay them side by side starting from the outside and working into the center. At this point, stand the slices upwards to create a rose like center.
  9. To set, cover and chill for 30 minutes (optional).
  10. Serve with a drizzle more of coconut manna or ice cream.

Quick! Grab a fork and dig into this Stone Fruit Tart.

Stone Fruit Tart Nutiva Organic Fruits

Inspired by long summer days and juicy sweet baby kisses, this is a simple chia jam-filled tart.

Stone Fruit Tart Nutiva Organic Liquid Coconut Oil

Topped like a rose bud and infused with a touch of rose water, this dessert would make a perfect addition to a Sunday brunch.

Stone Fruit Tart Nutiva Organic Kitchen Recipe Fruits

Stone Fruit Tart

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The Stone Fruit Tart would pair perfectly with an Iced MCT Oil Coffee or Honeysuckle Horchata.

Made With Nutiva

Organic Chia Seed
Organic Chia Seed

Our crunchy, gluten-free Organic Chia Seeds are packed with omega-3, protein, rare antioxidants and fiber

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Organic Coconut Flour
Organic Coconut Flour

Certified gluten-free, its rich texture and natural sweetness make Nutiva Organic Coconut Flour great for baking

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Organic Coconut Manna
Organic Coconut Manna

The superfood spread that goes great with all sorts of things – discover the magic of our Organic Coconut Manna

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Organic Coconut Sugar
Organic Coconut Sugar

With a subtly sweet taste, unrefined and unprocessed Nutiva Organic Coconut Sugar is the smarter sweetener option

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Organic Liquid Coconut Oil
Organic Liquid Coconut Oil

No chemicals or fillers, just pure organic coconut oil in a liquid form you’ll love to cook with

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Organic Shortening
Organic Shortening

For flaky pie crusts, biscuits and cookies, our neutral-flavored, dairy-free Organic Shortening is a baker’s delight

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