Here’s a fruit-filled, fun way to make a mini fruit tart. With a crust fashioned out of dates and almonds, it’s almost like an energy bar base with tons of fruit piled on top. And best thing about it- it’ll keep your kiddos occupied while you can focus on other things, like making dinner.
I stuck sunflower seeds into the crust along with my dates, almonds and spices. I think that this base itself is tasty enough to devour, and so if you have leftovers you can always roll them into bite-sized nuggets and store them in an airtight container for up to a week.
I used bananas, apples and cranberries for my fruit filling but feel free to experiment with what you have on hand and let me know if you find any good combos. Bananas are a great source of vitamin B6 and also have potassium, vitamin C, fiber and manganese. Apples are also a great source of fiber. Cranberries have both fiber and vitamin C, and add a little extra tang to these tarts. The dressing is the icing on the cake; with honey, lemon and vanilla it’s sweet and satisfying.
As for the jar lids part, I found that 4 oz mason ball jar lids made for a great tart shape. We set them down (set them down like they would normally screw onto a jar) on a piece of parchment paper and then filled the inside with the tart crust. After pushing it down completely with your fingers hold the center of the filling down with your fingers and lift up the jar lid. It was easy enough for my almost-two year old, though he did have a little trouble not eating the circles once they were completed.
It’s a bit messy, but it’s always fun to get your hands dirty when cooking. Enjoy!