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5 from 1 vote

Plum and Apricot Tart in an Almond Crust Recipe

This refreshing and slightly sweet plum and apricot tart in an almond crust recipe is a perfect ending to a summer meal.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: California
Keyword: summer fruit tart
Servings: 6 -8
Calories: 353kcal
Author: Aliye Aydin - A Good Carrot


For the Crust:

  • 1 cup cornmeal
  • ½ cup almonds*
  • 1 cup rolled oats
  • ¼ cup melted coconut oil**
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • Pinch sea salt

For the Filling:

  • About 1 cup jam (apricot, strawberry, or raspberry work well)
  • About 1 pound firm plums and/or apricots, or a mix, pits removed, and cut into 1/6ths
  • 2 Tablespoons sugar


  • Preheat oven to 350 Degrees F. Lightly oil a 10-12” tart pan.
  • In bowl of food processor, combine cornmeal, nuts, and oats. Grind to a fine meal. Place mixture in a medium-sized bowl.
  • In small bowl, whisk together oil, maple syrup, vanilla, and sea salt.
  • Stir wet ingredients into dry and mix until cookie-like dough is formed. It will stick together when pressed between two fingers.
  • Mix plums and apricots with sugar in a bowl and let sit for 10-15 minutes.
  • Press dough mixture evenly into oiled tart pan. Bake 12 minutes or until firm and lightly browned. Spread jam in bottom of cooked tart shell.
  • Arrange plum or apple pieces on top in a circular pattern, leaving their juices behind. Increase oven to 375 Degree F., and cook for 20-25 minutes, until fruit is soft. Serve with plain yogurt or vanilla ice cream.


*Hazelnuts or pecans would work too. **Unrefined works well here, and lends a slight coconut flavor to the finished tart.


Calories: 353kcal | Carbohydrates: 44g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Sodium: 3mg | Potassium: 248mg | Fiber: 5g | Sugar: 13g | Calcium: 53mg | Iron: 1.8mg