Summer Fruit Tartlets with Coconut and Oat Crust

Although these mini tartlets look elaborate, they're actually simple to make. Without dairy or refined sugar, these little desserts are light and refreshing, yet still satisfy your sweet tooth. If you want to add a touch of richness, top with a little whipped cream or Greek yogurt.
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  • Level: Intermediate
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Inactive: 15 min
  • Cook: 30 min
  • Yield: 12 servings
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1 cup dried unsweetened shredded coconut

1 cup old-fashion 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 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

8 cherries, pitted and sliced

2 fresh figs, halved and thinly sliced

1 large kiwi, peeled, quartered and thinly sliced

1 medium plum, pitted, quartered and thinly sliced

1/2 cup blueberries

1/2 cup black raspberries

1/2 cup raspberries


  1. For the crust: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. 
  2. Spread the coconut evenly on the prepared baking sheet and bake until deep golden, 4 to 5 minutes. Set aside to cool. 
  3. Increase the oven temperature to 350 degrees F. Line the tartlets molds with mini muffin liners and set aside. 
  4. Add half of the toasted coconut to a food processor with the oats and salt and pulse until finely ground. Transfer to a bowl, add the spelt flour and stir to combine. Drizzle in the coconut oil and mix until evenly combined. Add the maple syrup, vanilla and 1 tablespoon water, and mix until the dough comes together. The dough should hold together without being too sticky. If mixture is wet, set aside for 5 minutes for the oats to absorb more moisture. 
  5. Press some dough into each lined tartlet pan as thinly and evenly as possible. Prick the bottom with a folk a couple of times and bake until lightly golden and fragrant, 14 to 16 minutes. Remove from the oven and set aside to cool. 
  6. For the glaze: Add 1 1/2 cups of the juice and the agar to a small pot. Bring to a boil over high heat while whisking. Cover the pot and reduce the heat to low, and simmer until the agar dissolves, 10 minutes. 
  7. Dissolve the arrowroot in the remaining 1 tablespoon juice and whisk into the simmering juice mixture. Return to a boil, then remove from the heat and stir in the vanilla. Set to thicken and cool slightly, 10 minutes. 
  8. For the fruit filling: Place the sliced apricot into a medium bowl and toss with 3 tablespoons of the glaze. Spoon about 1 teaspoon of the glaze into four of the tartlet shells and divide the apricot between the shells. Repeat with the cherries, figs, kiwi, plum, blackberries, black raspberries and raspberries, and the remaining glaze until all the shells are filled. Store in the refrigerator until ready to serve.

Cook’s Note

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

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