Almond Cookie Fruit Tart

If you're like me, summertime means fresh fruit, lighter desserts, and enjoying colorful, feel-good treats with friends and family. That’s why I’m so excited to share this Almond Cookie Fruit Tart with you. It’s a beautiful, naturally sweet dessert that’s as healthy as it is delicious.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 428kcal

Author Jillian Schneider

Equipment

blender or food processor
baking pan
baking brush

Ingredients

2 ½ cups rolls oats or old fashioned oats
1½ cups unsalted almonds
½ cup pure maple syrup plus 3 tbsp divided
1 tsp pure vanilla extract
¾ cup salt
8 tbsp (1 stick) unsalted butter, cold
1 large egg whisked
3 cups fresh berries your choice
½ cup plain Greek yogurt
1 cup heavy cream

Instructions

Step 1 - First, preheat oven to 350°.F Line a baking sheet with parchment paper. Combine oats and almonds in a blender or food processor until they're the texture of sand.
Step 2 - Add ½ cup of maple syrup, vanilla, and salt. Then add butter, cut into slices, evenly on top. Pulse until combined.
Step 3 - Turn dough out onto prepared baking sheet and using wet hands press out into a rectangle or you can make 4 small 3 x 3 inch circles with the batter to have individual fruit tarts. Then brush with egg.
Step 4 - Bake the crust until browned, rotating halfway through, about 25 minutes. Let cool 10 min. before transferring to a serving dish. Meanwhile, in a large bowl, beat cream and the remaining 3 tbsp. of maple syrup until stiff peaks form.
Step 5 - Gently fold in yogurt.
Step 6 - Spread the whipped cream over the crust. Arrange fruit on top and serve! Cut into slices if using a rectangular shape, or serve the circular shape whole.

Notes

How can the kids help?

Let them measure and pour ingredients into the blender.
Spread the creamy topping onto each tart.
Arrange fruit pieces on the tart once it's filled. Let their creativity run wild!

Help with clean-up (my personal favorite) —teaching that cooking includes wiping the counters and rinsing the dishes!

Can I make this dessert ahead of time?

Yes! You can prepare the almond cookie crust a day in advance. Just store in the fridge in an air-tight container. Assemble the tart with fruit about 1–2 hours before serving to keep everything fresh and vibrant.

Can I make this recipe gluten-free?

Yes! Replace the whole wheat flour with almond flour.

How to store leftovers?

Store leftovers in an airtight container in the fridge. Store the cream and cookie crust separately if possible. The tart is best enjoyed within 2–3 days. The crust may soften slightly over time, but it will still be delicious.

Nutrition