A delicious summer tart made without dairy.
- Preheat oven to 350 degrees.
- Combine ground pecans, oats, flour, cinnamon and salt in a mixer with a paddle attachment. On low speed add maple syrup, oil and vanilla and mix until combined. Press evenly across bottom and sides into a 9” false bottom tart pan. Bake for 25-30 minutes or until golden around edges and fully baked in center. Cool completely.
- Heat preserves in small non-corrosive pan until melted and it comes to a simmer. Cool for 5 minutes. Combine all berries in large bowl. Pour melted preserves onto berries and carefully fold together until combined. Spread into cooled tart shell pan. Serve with a scoop of Rice Dream on the side.