I do not like elaborate desserts, especially in summer. This is a very simple and quick tart to prepare.

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  • 100 g (3½ oz) almond flour

  • 100 g (3½ oz) toasted hazelnuts flour

  • 50 g (2 oz) Medjool dates

  • 1 Tbsp raw honey

  • 200 g (7 oz) sugar free peach jam

  • 200 g (7 oz) strawberries, washed and dried


  • 1.

    In a blender, mix the almond and hazelnuts flours with the dates and honey. Place the mixture into molds for tartlets and let harden in the refrigerator for about 15 minutes.

  • 2.

    Bake, in a preheated oven at 180°C (350°F/gas4) for 10 minutes.

  • 3.

    Spread the peach jam over the top. Place the strawberries over the layer of jam and serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 512kj
  • Fat Total 27g
  • Saturated Fat 2g
  • Protein 10g
  • Carbohydrate 61g
  • Sugar 41g
  • Sodium 20mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is featured in the The Vegetarian Italian Kitchen cookbook.

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