This Summer Fruit Tart Recipe is bright, juicy, and naturally sweetened—everything you want in a healthy summer dessert.
This fruit tart became a summer staple in our house when we had more nectarines and mint than we knew what to do with. It’s light, naturally sweetened, and easy to customize with whatever fruit’s in season.
It also pairs beautifully with summer drinks from the blog like my Cranberry Lime Mocktail, Mangonada or refreshing Strawberry Mint Sangria.
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💖 Why This Recipe Works
- Tasty Spin: A fresh take on the classic fruit tart with unique texture and flavor from the crust.
- Naturally Sweet: No powdered sugar or additives—just the goodness of ripe summer fruit.
- Vegan-Friendly: Completely dairy-free and egg-free, with a wholesome plant-based filling.
⭐ Star Ingredients
- Oatmeal: I use rolled oats for their hearty texture and toasty flavor—they make the crust feel more wholesome and satisfying.
- Coconut Oil & Coconut Paste: These bind the crust and add a subtle tropical note I love in summer desserts. They're my go-to for dairy-free baking.
- Thick Coconut Yogurt: This gives the tart its creamy base. I use an extra thick one for a satisfying bite that contrasts beautifully with juicy fruit.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
This tart is endlessly flexible! Use what’s in your fruit bowl or fridge, and try layering in creams, glazes, or custards for fun twists. Here are some of our favorite ways to switch it up:
- Fruit Options: Use whatever’s in season—berries, peaches, kiwi, even citrus.
- Berry Season Bonus: Top with blueberries, raspberries, or strawberries for a tart packed with antioxidants.
- Citrus Glaze: Brush lemon or lime glaze over the fruit for extra shine and zing.
- Custard Layer: Add a layer of custard before fruit for a creamy contrast.
- Cream Cheese or Pastry Cream: Layer with vanilla pastry cream sweetened with your choice of natural sweetener.
- Apricot Glaze: Use a pastry brush to glaze apricot preserves or jam for a glossy finish.
- Frangipane Almond Tart: Swap in almond frangipane for a baked version—nutty, rich, and bakery-style.
If you love light and fresh summer bakes, check out my Lemon Pudding Cake, or pair your tart with a chilled Strawberry Mojito Mocktail for the ultimate sunny-day treat.
🔪How To Make This Summer Fruit Tart Recipe
- Step 1: Melt coconut oil and paste. Stir in syrup. Grind half the oats, seeds, and peanuts. Combine with remaining oats and mix into crumbly dough.
- Step 2: Grease tart pan. Press dough evenly into the pan using wet hands.
- Step 3: Bake at 356°F for 20–25 minutes or until golden. Cool completely. Gently loosen and transfer crust to serving platter. Spread coconut yogurt evenly.
- Step 4: Layer fruit—start with chopped larger fruit and berries, then alternate colors and textures. Garnish with fresh mint.
💡Hint: Blind bake and cool the crust a day in advance. Keep the filling chilled separately, and assemble right before serving to maintain crispness and freshness.
👩🍳 Expert Tips
- Classic Crust Option: Want that buttery, French tart feel? Swap the crust for a classic shortbread base.
- Flavor Boost: Add vanilla bean paste, almond extract, or citrus zest to your yogurt filling.
- Crust Consistency: Make sure the crust is even in thickness to bake uniformly. Use pie weights if needed.
- Small Tarts: Use mini tart pans for individual servings—reduce bake time accordingly.
💭 FAQs
Berries, peaches, citrus, kiwi, nectarines, and plums all work beautifully. Mix and match based on what’s ripe and in season.
Yes! This recipe already uses oats, seeds, and peanuts to keep it gluten-free.
Cool it completely before filling. Store it loosely covered in the fridge to avoid moisture buildup.
Absolutely! You can add custard, cream cheese, or even vanilla pastry cream to the filling. Feel free to experiment with lemon or lime glaze for extra flavor.
Keep in the fridge for 2–3 days, loosely covered with foil or plastic wrap. Avoid airtight containers to preserve crust texture.
💖 Serving Suggestions
These pair perfectly with a slice of summer fruit tart:
- Crème Fraîche: Adds tangy richness and balances sweet summer fruit.and protein-focused to stay bariatric-smart and satisfying!
- Whipped Cream: A dollop on the side, flavored with vanilla or citrus zest.
- Vanilla Ice Cream: A creamy contrast to the tartness of the fruit.
🍽 More Summer Recipes To Try
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Vegan Summer Fruit Tart Recipe
Ingredients
- 1 ½ cups Oatmeal
- ⅕ cup Pumpkin Seeds
- ⅕ cup Peanuts
- 3 tbsp. Coconut Oil
- 3 Tbsp. Coconut Paste
- 2-3 tbsp. Carob Syrup or any organic syrup
- 2-3 tbsp. Water
- 1 ½ cups Coconut Yogurt Thick
- ¼ Cup Apricots
- ¼ Cup Red Currants
- ¼ Cup Strawberries
- ¼ Cup White Raspberries
- ¼ Cup Gooseberries
- ¼ Cup Red Raspberries
Instructions
- 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!
Notes
- Classic Crust Option: Want that buttery, French tart feel? Swap the crust for a classic shortbread base.
- Flavor Boost: Add vanilla bean paste, almond extract, or citrus zest to your yogurt filling.
- Crust Consistency: Make sure the crust is even in thickness to bake uniformly. Use pie weights if needed.
- Small Tarts: Use mini tart pans for individual servings—reduce bake time accordingly.
- Gloss Like a Pro: Brush with warmed apricot jam or lemon curd for a bakery-style finish.
Nutrition
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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.
Sweet, juicy, and almost too pretty to eat... almost. This tart is pure sunshine on a plate!