Desserts

Glazed Snickerdoodle Fruit Tart

Combine the warm flavors of fall with crisp berries for a sensational gluten-free treat everyone can enjoy.

Glazed Snickerdoodle Fruit Tart

Makes about 8 servings

Prep Time

Ingredients
  • FOR THE CRUST
  • 2 boxes Enjoy Life Foods Soft Baked Snickerdoodle Cookies
  • 1 T. dairy-free milk
  • FOR THE FILLING
  • 2 T. dairy-free buttery spread
  • 1 medium sweet apple, suitable for baking (such as Cortland), cut into 3/4-inch pieces
  • 1 medium pear, suitable for baking (such as Bartlett), cut into 3/40-inch pieces
  • 2 C. fresh or frozen cranberries
  • 2 T. brown sugar
  • 1 1/2 t. ground cinnamon
  • Pinch salt
  • 1 T. gluten-free all-purpose flour
  • 1/4 C. water
  • 1 t. lemon juice
  • FOR THE CRUMBLE
  • 1/2 C. Allergy/Diet-friendly all-purpose flour
  • 1/4 C. packed brown sugar
  • 1/4 C. dairy-free buttery spread
  • FOR THE GLAZE
  • 1/4 C. confectioners’ sugar, sifted
  • 2 t. dairy-free milk
  • 1 1/2 t. ground cinnamon
  • 1 t. vanilla extract
  • Pinch salt
Instructions

  1. Preheat the oven to 375˚F. Lightly oil a 9-inch tart dish.

  2. To make the crust, combine 2 boxes of Soft Baked Snickerdoodle Cookies and the dairy-free milk in a food processor. Process until the cookies are finely ground and stick together when the mixture is squeezed.

  3. Scrape the mixture into the prepared dish, pressing it into the bottom and up the sides.

  4. To make the filling, melt the dairy-free buttery spread in a large skillet over medium-high heat. Add the apples, pears, and cranberries. Cook until the mixture begins to soften, about 7 minutes. Stir in the brown sugar, cinnamon, and salt. Cook until the sugar melts. Sprinkle with the All-Purpose Flour, mixing to coat. Pour in the water and lemon juice, stirring constantly, until the mixture is thick and glossy. Remove the pan from the heat and set aside.

  5. To make the topping, combine the All-Purpose Flour, brown sugar, and dairy-free buttery spread in the food processer. Pulse about 10 times until the mixture is in large crumbs.

  6. Scrape the fruit mixture into the prepared crust. Sprinkle the crumble topping over the fruit.

  7. Bake for 20 to 23 minutes, until the crumble topping is browned and the fruit is bubbling. Let cool 30 minutes.

  8. To make the glaze, put the confectioners’ sugar, dairy-free milk, cinnamon, vanilla, and salt in a small bowl. Mix to combine. Drizzle the mixture over the tart. Let stand 15 minutes to set.

  9. You can enjoy the tart warm, but the filling will continue to firm as it cools.

  10. Serve as desired, storing leftovers in an airtight container in the refrigerator for up to 3 days, and any other leftovers to the freezer.