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Fresh Nut-Free Summer Fruit Tart with Crisp Oat Crust

nut-free summer fruit tart - featured image
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A simple, allergy-friendly summer dessert featuring a crisp oat crust and fresh seasonal fruit topping, perfect for nut allergy sufferers and summer gatherings.

Ingredients

Scale
  • 1 ½ cups rolled oats (old-fashioned for best texture)
  • ¾ cup all-purpose flour (can swap with gluten-free flour for GF version)
  • ⅓ cup brown sugar, packed
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed (use dairy-free margarine for vegan version)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract (optional)
  • 2 cups mixed summer fruits, sliced or halved (peaches, strawberries, blueberries, raspberries)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon freshly squeezed lemon juice
  • Optional garnish: fresh mint leaves
  • Optional garnish: powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9-inch tart pan lightly with butter or non-stick spray.
  2. In a food processor, pulse 1 ½ cups rolled oats until they resemble coarse flour. Add ¾ cup all-purpose flour, ⅓ cup brown sugar, ½ teaspoon baking powder, and ¼ teaspoon salt. Pulse a few more times to combine.
  3. Add 6 tablespoons cold, cubed unsalted butter to the flour mixture. Pulse until the mixture looks crumbly with pea-sized bits of butter remaining. If mixing by hand, use a pastry cutter or fork to blend until crumbly.
  4. In a small bowl, whisk together 1 large egg and 1 teaspoon vanilla extract. Pour into the crumb mixture and pulse or stir gently until the dough just comes together. Avoid overmixing; a slightly crumbly dough is perfect.
  5. Press the dough evenly into the bottom and up the sides of the tart pan, about ¼ inch thick. Press cracks back together if needed.
  6. Bake the crust for 15-18 minutes until golden and firm but still tender inside. If edges brown too quickly, cover with foil.
  7. While the crust bakes, toss 2 cups mixed summer fruit with 1 tablespoon honey and 1 teaspoon lemon juice.
  8. Once the crust has cooled slightly, arrange the fruit topping evenly over the crust.
  9. Optionally garnish with fresh mint leaves or a light dusting of powdered sugar before serving.

Notes

Keep butter cold to achieve a crisp, crumbly crust. Avoid overmixing the dough to keep it tender. Use firm, ripe fruit and toss with lemon juice and honey to prevent sogginess. Let crust cool before adding fruit. If crust edges brown too fast, cover with foil. Serve soon after assembling to maintain crispness. Can store crust and fruit separately if prepping ahead.

Nutrition

Keywords: nut-free, summer fruit tart, oat crust, allergy-friendly dessert, fresh fruit tart, crisp crust, vegan option, gluten-free option

Find it online: https://milaspoon.com/fresh-nut-free-summer-fruit-tart-recipe-easy-crisp-oat-crust/