(The ad below will not display on your printed page)
Almond Cookie Tart with Peaches & Berries
1 h 30 m
“Consider this easy gluten-free fruit tart recipe your year-round secret dessert weapon. 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 come winter.”
2½ cups rolled oats (see Tip)
1½ cups unsalted almonds, toasted
½ cup pure maple syrup plus 3 tablespoons, divided
3 cups fresh berries and/or sliced stone fruit, such as peaches
1 tablespoon sugar
1 cup heavy cream
½ cup nonfat plain Greek yogurt
1Preheat oven to 350°F. Line a baking sheet with parchment paper and lightly coat with cooking spray.
2Combine oats and almonds in a food processor and pulse until they're the texture of sand. Add ½ 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.
3Bake 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.
4Just 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.
To make ahead: Prepare crust (Steps 1-3), cover and store at room temperature for up to 2 days.
Equipment: Parchment paper
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.