Packed with the goodness of summer fruits, this easy summer fruit tart recipe is an absolute must try if you’re looking for a healthy dessert to dig into.
It’s vegan, gluten free and incredibly delicious all at the same time.
The crumbly crust is packed with nutrients, and the fresh cut fruit lends nice bursts of flavors- a combination that you’ll find hard to resist.
What I Love About the Recipe
My favorite part about this recipe is the fact that it is a nice spin on a classic fruit tart.
I also take pride in the fact that there’s no powdered sugar or any other additives added into the tart. It has all the natural sweetness and flavor from the fresh, seasonal fruits.
Ingredients For the Summer Fruit Tart Recipe
You’ll need just a few simple ingredients to whip up this fresh fruit tart.
- Oatmeal: Forms the crust of the tart, providing a wholesome, textured base.
- Pumpkin seeds: Add a healthful crunch to the tart.
- Peanuts: Enhance the flavor and texture of the tart when crushed.
- Coconut oil: Acts as a dairy-free binding agent for the crust.
- Coconut paste: Infuses the tart with a rich, creamy flavor.
- Carob syrup (or any organic syrup): Sweetens the tart naturally.
- Thick coconut yogurt: Offers a dairy-free creaminess to the tart.
- Toppings: A variety of fruits provide freshness, natural sweetness and visual appeal, while mint adds a refreshing note.
How to Make the Summer Fruit Tart
Once you have all your ingredients ready, here’s what you’ll need to do to make a fruit tart.
Step 1: Prepare the Sweet Mixture
Melt coconut oil and paste in microwave. Add the syrup and stir the mixture.
Step 2: Make the Summer Fruit Tart Dough
Grind half of the oats, seeds and peanuts in a coffee grinder. Place the remaining cereal and ground ingredients in a bowl. Stir to combine. Add water in batches to make a crumbly dough.
Step 3: Line Inside a Tart Ring
Grease the mold with butter. Place the dough in the mold. Spread with wet hands to form a rim.
Step 4: Bake and Cool Completely
Bake in a preheated 356°F oven for 20-25 minutes until golden. Cool the tart.
Step 5: Add Yogurt to Tart Pan
With a toothpick, run a toothpick between the mold and the tart. With care, transfer the base to a serving platter. Spread the yogurt into the tart.
Step 6: Add Fresh Fruit and Toppings
Add the chopped large fruit and berries first. Then lay out the rest, alternating the bright berries in color and shape. Decorate with mint leaves.
Step 7: Serve and Enjoy
A real summer dessert is ready. Serve it with refreshments and enjoy!
Tips & Tricks to Nail the Fruit Tart Recipe
While making this tart is super easy, you might want to keep these tips and tricks in mind as well.
- I’ve used a lot of unique ingredients to make the tart crust gluten free, but you could just stick to using a regular shortbread crust if you really want to enjoy that buttery crust you’d find in a classic French fruit tart.
- I also like to add some vanilla bean paste or regular vanilla extract into the filling for the summer fruit tart. If you don’t have either of these, some almond extract could do the trick too.
- Remember to try and keep the same uniform thickness of the crust around the entire tart shell. Roll it out on a lightly floured surface before you place it on the tart shell.
- You may also want to add pie weights to the tart pans to keep them from rising.
- To have the perfect summer fruit tart crust, make sure you preheat oven at the correct temperature before you add the crust in, and cook it until it is golden brown.
- If you’re using smaller tart pans, the cooking time will be less- so keep that in mind.
- Remember to use a pastry brush to spread the fruit tart glaze on the surface.
What Other Toppings Can I Add?
You can experiment with lots of different toppings for this easy summer fruit tart recipe.
Choose any fresh fruit that you can find, chop them up and use them as a part of the filling.
You can also use fresh berries if you’re in berry season, or team it up with some sliced citrus fruits.
To lend some extra flavor to the fruit tarts, you can also add some lemon juice or a bit of lime glaze over the fresh fruits.
You can also layer some creamy custard filling in the mini fruit tarts, and top it with some apricot preserves, apricot jam and a nice apricot glaze.
Cream cheese can also be a wonderful addition to the summer fruit tart.
You can also top the tarts with some vanilla pastry cream sweetened with granulated sugar or any other natural sweetener of your choice.
More Great Recipe Ideas
If you enjoyed making these fruit tarts, and are looking for some more fun and interesting recipe ideas, here are a few handpicked ones to try out.
- Best Gluten Free Fruit Cobbler Recipe
- Best Plantain Tortillas Recipe
- Breakfast Tacos With Harissa Lime Sour Cream
- 1 1/2 cups oatmeal.
- 1/5 cup pumpkin seeds
- 1/5 cup peanuts
- 3 tbsp. coconut oil
- 3 Tbsp. coconut paste
- 2-3 tbsp. of carob syrup (or any organic syrup)
- 2-3 tbsp. water
- 1 1/2 cups thick coconut yogurt
- Apricots, black, red currants, gooseberries, strawberries, white raspberries, red raspberries, mint.
- Melt coconut oil and paste in microwave. Add the syrup and stir the mixture.
- Grind half of the oats, seeds and peanuts in a coffee grinder. Place the remaining cereal and ground ingredients in a bowl. Stir to combine. Add water in batches to make a crumbly dough.
- Grease the mold with butter. Place the dough in the mold. Spread with wet hands to form a rim.
- Bake in a preheated 356°F oven for 20-25 minutes until golden. Cool the tart.
- With a toothpick, run a toothpick between the mold and the tart. With care, transfer the base to a serving platter. Spread the yogurt into the tart.
- Add the chopped large fruit and berries first. Then lay out the rest, alternating the bright berries in color and shape. Decorate with mint leaves.
- A real summer dessert is ready. Serve it with refreshments and enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1688Total Fat: 70gSaturated Fat: 42gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 7mgSodium: 429mgCarbohydrates: 279gFiber: 74gSugar: 149gProtein: 43g