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+ servings

End of Summer Fruit Tart


  • Pastry Crust
  • 1 cup oat flour
  • 1 cup unbleached white flour
  • ¼ cup skinned ground almonds
  • 1 Tbsp freshly squeezed orange juice
  • 4 Tbsp cold butter, diced
  • 4 – 5 Tbsp cold water

  • Filling
  • 2 cups Greek yogurt (I used vanilla, but any flavor works)
  • assorted sliced fresh fruit


  • Pastry Crust
  • Preheat oven to 350°F
  • To to the bowl of your food processor, add the pastry ingredients and 4 Tbsp cold water.
  • Pulse briefly until just smooth, about 30 seconds
  • (If the dough seems dry, add 1 - 2 more Tbsp water and pulse briefly again.
  • Cut a piece of parchment paper that measures ~ 10 x 10 inches, roll the dough into a ball, wrap it in the paper, and chill it in the refrigerator for 10 -15 minutes.
  • After the dough has chilled, unwrap it and roll it out on the parchment paper with a rolling pin, making a circle that stretches about 1.5 inches beyond the edges of a 9-inch pie pan.
  • Flip the parchment paper over onto the pie pan and peel off the paper.
  • Mold the dough to the bottom and sides of the pie pan by pressing down on the dough with your fingers. Trim the excess with a knife so it’s flush with the edge of the pan
  • Cover and refrigerate for ~ 15 minutes
  • Remove the pan from the refrigerator and bake for 15 minutes, or until the crust is dry in the center. (You can test for dryness by inserting a toothpick in the center; when the toothpick comes out dry, the crust is done)
  • Let cool for 15-20 minutes

  • Filling and Topping
  • Spread the yogurt on top of the crust. Decorate with fresh fruit.
  • Slice, serve, and enjoy