Photo of No-bake fresh fruit tarts by WW

No-bake fresh fruit tarts

Total Time
15 min
15 min
0 min
How did these tarts turn out so beautifully? We borrowed a chef's trick for this week's "no-cook" recipe: Use an empty, short metal can, with both ends removed, to layer the fruit. Crumbled molasses cookies moistened with apple juice provide a savory base. All that's left to do is to pile on the kiwi, strawberries, and nectarine slices, then top it off with a fun garnish of fresh blueberries. But feel free to experiment and use whatever fruit you have on hand or what's in season at the market; this recipe is extremely versatile and will be sure to impress no matter what you choose.


Molasses cookie(s)

2 cookie(s), soft (about 1/2 oz each)

Apple juice

1 tsp


2 medium, peeled and thinly sliced


6 medium, hulled and thinly sliced


1 large, or nectaine, peeled and thinly sliced

Fresh blueberries

¼ cup(s)


  1. Finely crumble cookies into a small bowl; toss lightly with apple juice to moisten.
  2. Place a 3-inch metal ring in the center of a serving plate. Spoon half the cookie crumbs into the ring and press firmly into an even, round layer, using ring as a mold.
  3. Keeping ring in place, layer 1/2 of kiwi fruit, strawberry and peach or nectarine slices on top of the cookie crust. Press down each layer to pack fruit slices tightly.
  4. Gently lift off metal ring and garnish tart with 1/2 of blueberries. Repeat with remaining cookie crumbs and fruit.