Recipe: Summer Fruit Tartlets with Coconut and Oat Crust

Of all the desserts you may choose to make, those using seasonal fresh fruits are definitely the most fun — their flavors and colors are at their best, and it’s easy to be creative and get delicious results. Using a variety of different fruits makes for the prettiest presentation, but be sure that whatever fruit you choose is ripe and at its peak.

Although these mini tartlets look elaborate, they’re actually simple to make, requiring determination only while you’re pressing the crust. The simple glaze holds the fruit together and gives the tartlets a nice sheen. Made without dairy or refined sugar, these desserts manage to be both light and refreshing. If you want to add a touch of richness, serve them with a little whipped cream or Greek yogurt.

Fruit Tartlets

You can use any fresh ripe, seasonal fruit to fill these tartlets.

Makes 24 tartlets (2 inches each)



1 cup dried unsweetened shredded coconut

1 cup old-fashioned rolled oats

1/4 teaspoon sea salt

1 1/2 cups whole spelt flour

1/4 cup melted extra virgin coconut oil

5 tablespoons maple syrup

2 teaspoons vanilla extract

1 tablespoon water


1 1/2 cups plus 1 tablespoon apricot nectar or apple juice

5 teaspoons agar flakes

1 1/2 teaspoons arrowroot powder

1 teaspoon vanilla extract

Fruit filling

1 large apricot, pitted, quartered and thinly sliced

1 medium plum, pitted, quartered and thinly sliced

1 large kiwi, peeled, quartered and thinly sliced

1/2 cup each blueberries, raspberries and black raspberries

8 cherries, pitted and sliced, plus 4 whole cherries to garnish

2 fresh figs, halved and thinly sliced


Make the crust:

Preheat oven to 300 degrees F.

Line a baking sheet with parchment paper and add coconut. Spread out evenly and bake for 4 to 5 minutes or until deep golden. Remove from oven and set aside to cool. Increase oven temperature to 350 degrees F.

Line tartlets with mini muffin liners and set aside.

Add half the toasted coconut to a food processor along with oats and salt, and blend until finely ground. Transfer to a bowl, add spelt flour and stir to combine. Drizzle in coconut oil and mix until evenly combined. Add maple syrup, vanilla and water, and mix until pastry comes together. Mixture should hold together well without being too sticky. If mixture is wet, set aside for 5 minutes to allow the oats to absorb some moisture; otherwise, use immediately.

Press pastry into each lined tartlet pan as thinly and evenly as possible. Prick the bottom with a fork a couple of times and bake 14 to 16 minutes or until lightly golden and fragrant. Remove from oven and set aside to cool.

Make the glaze:

Add 1 1/2 cups juice and agar to a small pot, whisk and bring to a boil over high heat. Cover pot, reduce heat to low and simmer for 10 minutes or until agar flakes have dissolved. Dissolve arrowroot in remaining juice and whisk into simmering agar-juice mixture. Once mixture returns to a boil, remove from heat and stir in vanilla. Set aside for 10 minutes to thicken and cool slightly while you prepare the fruit.

Place sliced apricot into a medium bowl and toss with 3 tablespoons glaze. Spoon about 1 teaspoon thickened glaze into 4 tartlet shells and divide apricot slices among them. Repeat with remaining fruit until all tartlets have been filled. Place in the fridge until ready to serve.

Per serving: Calories 117; Fat 5 g; Saturated Fat 4 g; Protein 1 g; Carbohydrates 16 gs; Sugar 7 g; Fiber 2 g; Cholesterol 0 mg; Sodium 29 mg

Amy Chaplin is a chef and recipe developer based in New York City. She is the author of the award winning cookbook At Home in the Whole Food Kitchen. See more of Amy’s recipes at

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