No Bake Summer Fruit Tart with a Date & Walnut Crust
My No Bake Summer Fruit Tart is light and refreshing. But Best of All, it's No Bake and Naturally Gluten Free/
GLUTEN FREE DESSERT RECIPE
Lauren Vasnelis
8/6/2026
Summer Fruit Tart with a Date Crust
This Summer Fruit Tart with a Date Crust is a refreshing no-bake dessert that’s perfect for warm weather. A naturally sweet date, walnut, and craisin crust is topped with fresh seasonal berries and finished with a light drizzle of strawberry rosé wine vinegar for a bright, unexpected burst of flavor. It’s simple to assemble, beautiful to serve, and perfect for summer gatherings.
Servings: 8
Prep Time: 25 minutes
Assembly Time: 10 minutes
Chill Time: 1–1½ hours
Total Time: 1 hour 35 minutes–2 hours 5 minutes
Equipment Needed
Food processor
8-inch glass pie plate or 8-inch springform pan
Ingredient Breakdown
Deglet Dates
Deglet dates create a naturally sweet, chewy crust while providing just enough structure to hold the tart together.
I use Deglet dates because they’re slightly firmer and easier to work with in this recipe. Medjool dates can absolutely be substituted, but because they’re much softer and stickier, you’ll likely need to increase the amount of walnuts slightly to create the same sturdy crust.
I haven’t experimented with many other fruits for the crust because dates work so well, but I do think dried figs could make a wonderful seasonal variation for a fall-inspired tart.
Dried Craisins
Craisins add a subtle tartness that balances the sweetness of the dates while contributing beautiful color and extra texture to the crust. If you're not a fan of craisins, you could substitute in raisins or another dried fruit or leave them out all together.
Walnuts
Walnuts provide richness and create the sturdy structure that gives the crust its texture.
If you’re using Medjool dates instead of Deglet dates, adding a little extra walnut helps balance the additional moisture.
If you have a tree nut allergy, pumpkin seeds are one of the best substitutes. Since seeds have a different texture and oil content than walnuts, you may need to adjust the amount slightly to achieve the same consistency, but they should provide a similar structure for the crust.
Fresh Berries
Fresh berries are what make this tart feel like summer.
I used strawberries, blueberries, and raspberries, but this recipe is incredibly flexible. Blackberries, cherries, peaches, nectarines, or other seasonal fruit would all work beautifully.
Strawberry Rosé Wine Vinegar
A drizzle of strawberry rosé wine vinegar brightens the berries and enhances their natural sweetness without overpowering them.
I used a Strawberry Rosé Wine Vinegar, but if you can’t find a strawberry vinegar, a sweeter vinegar such as champagne vinegar makes an excellent substitute.
Ingredients
Date Crust
1½ cups pitted Deglet dates
½ cup dried craisins
2 cups walnuts
Fruit Topping
2+ cups assorted fresh berries (I used sliced strawberries, blueberries, and raspberries)
1–2 tablespoons strawberry rosé wine vinegar
Optional: 2 tablespoons sugar, depending on the sweetness of your berries
Instructions
Make the Date Crust
Add the ingredients to your food processor in alternating layers: half of the dates and craisins, half of the walnuts, then the remaining dates and craisins, followed by the remaining walnuts.
Pulse until the ingredients begin to break down. Once the mixture starts coming together, run the food processor continuously until a sticky dough forms.
If you’re unsure what consistency you’re looking for, I recommend watching the accompanying recipe video, where I show exactly what the finished crust should look like.
Transfer the mixture to an 8-inch glass pie plate or springform pan and firmly press it across the bottom and up the sides to create a crust about ¼ inch thick.
Place the crust in the freezer while you prepare the berries.
Prepare the Fruit
In a large bowl, combine the sliced strawberries, blueberries, and whole raspberries.
Add 1 to 2 tablespoons of strawberry rosé wine vinegar. If your berries aren’t especially sweet, you can also add up to 2 tablespoons of sugar, if desired.
Toss gently until everything is evenly coated.
Refrigerate the berry mixture for about 1 hour, allowing the fruit to chill and lightly macerate.
Assemble the Tart
Remove the chilled crust from the freezer.
Using a slotted spoon if needed, gently spoon the berries into the crust, leaving behind any excess liquid that has collected in the bottom of the bowl.
Refrigerate until you’re ready to serve.
Dust with powdered sugar, if desired, or serve with whipped cream, dairy-free whipped topping, or dairy-free vanilla ice cream. Enjoy!
Lauren's Tips 💛
Use Seasonal Fruit: This tart is perfect for adapting throughout the year. Use whatever fruit is freshest and in season for the best flavor and presentation.
Don't Skip the Chill Time: Chilling both the crust and the berries makes a huge difference. The crust firms up beautifully while the berries have time to soak up the vinegar and release just a little of their natural juices.
Notes
Deglet dates provide the best texture for this crust, but Medjool dates can be substituted with a slight increase in walnuts.
Dried figs would make a delicious seasonal variation for a fall-inspired version of this tart.
If using Medjool dates, you may need to reduce the amount of moisture slightly by adding a bit more walnut.
Serve the tart directly from the refrigerator for the cleanest slices and the firmest crust.
Optional powdered sugar, whipped cream, dairy-free whipped topping, or dairy-free vanilla ice cream all make wonderful garnishes.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use Medjool dates instead of Deglet dates?
Yes. Medjool dates work well, but because they’re softer and stickier, you’ll likely need to add a little more walnut to achieve the same sturdy crust.
Can I make this with different fruit?
Absolutely. Blackberries, peaches, nectarines, cherries, plums, or a combination of seasonal fruit all work beautifully.
What if I can’t find strawberry rosé wine vinegar?
A sweeter vinegar, such as champagne vinegar, makes an excellent substitute while maintaining the bright, fruity flavor.
Can I make this nut-free?
Yes. Pumpkin seeds are one of the best alternatives to walnuts, although you may need to adjust the quantity slightly to achieve the proper crust consistency.
Do I have to add sugar to the berries?
No. If your berries are naturally sweet, you can skip the sugar altogether. It’s simply there as an optional enhancement.
Can I make this ahead of time?
Yes. The crust can be prepared a day in advance, and the assembled tart can be refrigerated until you’re ready to serve.
Why should I leave the extra liquid behind?
As the berries chill, they’ll naturally release juice. Leaving most of that liquid behind helps keep the crust firm instead of allowing it to become soggy.
How long will this tart keep?
It's best enjoyed the day it's assembled, but leftovers will keep in the refrigerator for up to two days.
Can I freeze it?
I don't recommend freezing the fully assembled tart because the fresh berries will lose their texture as they thaw. However, the date crust can be made ahead and frozen until you're ready to fill it.
