Cajun Fruit Tart

Cajun French: le fruit (lu frū-ee) – Fruit

Fruit is always among our weekly Farmers Market purchases.  Toward the end of the week, we had peaches, plums, and blueberries left and decided to make a dessert tart.  Ok, how do we put a Cajun twist on a dessert tart?  We decided on Steen’s Pure Cane Syrup as a sweetener along with a sprinkle of raw brown sugar on top.  If Meyers Lemons are available substitute 3 thin slices for the lemon juice.  Place the lemon slices on top of the fruit.

This tart is an easy quick dessert.

Mais C’est Bon!


Fruit Tart

  • 3 cups mixed fresh fruit
  • ½ cup Splenda
  • ¼ cup Steen’s Pure Cane Syrup
  • 1 tsp lemon juice
  • Pinch Salt
  • 1 Tbl raw brown sugar
  • 1 – 9” pie crust

Heat oven to 350.

I used chopped peaches, chopped plums, and blueberries.  Use your favorite fruit.

Place fruit in bowl.  Add Splenda, syrup, lemon juice and salt.  Mix well.

Place pie crust in a greased 7” cake tin.  Pour fruit into pie crust.

Sprinkle raw brown sugar on fruit.  Fold excess crust over fruit.

Bake 20 minutes at 350 and finish off at 400 for 25 minutes or until crust is brown and fruit is bubbling.

Serve as is or add whipped cream or a scoop of ice cream.

Note:  Times and temperatures may have to be adjusted for your RV oven.

Tip:  This RV Cooking Video tip has made baking in the RV fun.






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