Almond and Stone Fruit Tart-6.jpg

Okay, let’s talk about some awesome things. This tart makes me pretty happy. It’s fast and really simple, my favorite kind of recipe when I’ve had a long week.

I think the crust is the best part. It’s somewhere between a shortbread and sugar cookie and goes perfectly with the cream layer and the fruit. Yep, it’s really good, although I really like the almond with this too.

Almond and Stone Fruit Tart-1.jpg

I’m pretty sure this would fit in anytime of year but it was great on an early Spring day or late summer afternoon. It’s summer fruit but the tart is like pie and reminds me of apple pie and that totally screams autumn. However, I’ll bet this would be equally delicious for Easter, which will be here before we know it.

Almond and Stone Fruit Tart-4.jpg

So to give you full disclosure on this, I thought I’d mention that the peels are optional. I probably would have taken them off if they weren’t so colorful, but the tart just wouldn’t be as pretty without them. I know, from members of my family, that this might be more enjoyable to some with no peels, but it’s no biggy either way. Totally up to you.

What is a big deal is that you need to make this right now. Okay, as soon as possible then.

Almond and Stone Fruit Tart-3.jpg

Almond, Plum & Nectarine Fruit Tart

Summertime fruits are always the sweetest and this simple little tart is a great way to celebrate them!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 - 10 servings

Ingredients

Crust:
1/3 cup coconut oil melted
1/3 cup coconut cream *see note
1 cup sugar
2 1/4 cups flour
1 teaspoon vanilla extract
1/4 teaspoon salt
Filling:
2/3 cup about half a can sweetened condensed coconut milk
3 tablespoons softened vegan "cream cheese"
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
Topping:
1/4 slivered almonds
4 - 5 medium stone fruits plums, peaches, nectarines, etc., sliced thinly
Get Ingredients Powered by Chicory

Instructions

Preheat oven to 350 degrees F (180 C). Combine coconut oil and coconut cream with sugar in the bowl of a mixer and beat until combined. Add vanilla, salt, and flour and beat until mixture is combined and slightly crumbly.
Scrape bowl and beater as well as possible into a 10-inch tart pan and press down tightly. Place in oven and bake for 6 - 8 minutes.
Meanwhile, add "cream cheese" and sweetened condensed milk to mixing bowl and beat until completely smooth. Mix in extracts.
Remove crust from oven and cool for about 5 minutes then pour cream cheese mixture on top. Layer fruit on top and sprinkle with almonds. Bake for 20 - 25 minutes until edges are golden.
Serve at room temperature or cold.

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.