Almond Cookie Tart with Peaches & Berries
Consider this simple, accidentally gluten-free fruit tart recipe your any-season back-pocket dessert. It serves a crowd, making it perfect for entertaining. Here we top it with summer stone fruit and berries, but try sliced persimmons and pomegranate seeds in the fall or citrus suprêmes in the winter.
2 ½ cups rolled oats
1 ½ cups unsalted almonds, toasted
1/2 cup pure maple syrup plus 3 tablespoons, divided
1 teaspoon vanilla extract
¾ teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cubed
1 large egg, lightly beaten
3 cups fresh berries and/or sliced stone fruit, such as peaches
1 tablespoon sugar
1 cup heavy cream
½ cup whole-milk Greek yogurt
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and lightly coat with cooking spray.
Combine oats and almonds in a food processor and pulse until they're the texture of sand. Add 1/2 cup maple syrup, vanilla and salt, then distribute butter evenly over the top. Pulse until combined. Turn the dough out onto the prepared baking sheet. With wet hands, gently press it into a 9-by-12-inch rectangle. Pierce the crust all over with a fork and brush with egg.
Bake the crust until browned, rotating the pan from back to front halfway through, about 25 minutes. Let cool on the pan for 10 minutes, then use 2 spatulas to carefully transfer it to a cutting board.
Just before serving, combine fruit and sugar in a medium bowl. Beat cream and the remaining 3 tablespoons maple syrup in a large bowl until stiff peaks form. Gently fold in yogurt. Spread the whipped cream over the crust. With a slotted spoon, arrange the fruit on top. Cut into 16 pieces and serve immediately.
