Fruit Tart with Almond Piecrust Recipe

Fruit Tart with Almond Piecrust Recipe

How To Make Fruit Tart with Almond Piecrust Recipe

Prep: 15 mins
Cook: 25 mins
Total: 40 mins



  • For the Almond Piecrust:
  • 2 organic sweet butter stick
  • 1 cup organic evaporated cane juice crystals
  • 1 cup organic almond meal
  • 2 tbsp organic almond meal
  • cups organic barley flour
  • ½ cup organic whole wheat flour
  • 1 organic free range egg
  • 1 tsp organic almond or vanilla extract
  • For the Filling:
  • 1 cup yogurt cream
  • Mixed fresh fruit, for example 1 banana, 1 cup grapes, 1 orange sectioned, ½ cup blueberry
  • 4 tbsp amber organic agave syrup


  • Preheat oven to 350 degrees
  • Butter the tart pans and set aside
  • To make the crust: Using a wooden spoon, or the paddle attachment of your mixer, cream together the butter and sugar until just blended
  • Add the almond meal, flours, beaten egg, and extract
  • Mix until well blended
  • Divide the dough in half and gently press the dough into the prepared pans
  • Bake for 25 minutes, or until the shells are golden brown
  • Cool crusts completely and fill or freeze for a later time
  • To assemble: Spread the yogurt cream in the tart shell and add fruit
  • Drizzle the agave syrup over the arranged fresh fruit and chill to set up the syrup


  • Calcium: 38.4mg
  • Calories: 408.6kcal
  • Carbohydrates: 32.7g
  • Cholesterol: 81.0mg
  • Fat: 28.8g
  • Fiber: 4.7g
  • Iron: 1.2mg
  • Monounsaturated Fat: 6.3g
  • Polyunsaturated Fat: 1.2g
  • Potassium: 214.9mg
  • Protein: 7.3g
  • Saturated Fat: 14.8g
  • Sodium: 16.4mg
  • Sugar: 4.4g
  • Trans Fat: 0.6g
  • Vitamin A: 216.4mcg
  • Vitamin C: 0.9mg

Nutrition Disclaimer

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