Summer Fruit Tart

summer fruit tart - darker.jpg

Serves 8-10

This incredibly delicious, gluten and dairy-free pie is another winner from my new Sweet Laurel cookbook.  It’s the perfect pie that highlights any peak-season fruit.  Sweetened with maple syrup, adding just the right amount of sweetness, while healthy fats in the almond flour and coconut oil keep the crust tender.  A wonderful low-maintenance dessert to make and enjoy on long summer nights! 


  • 2 13.5 ounce cans full-fat coconut milk, stored at least overnight in the refrigerator
  • 4 tbsp. maple syrup
  • 1 tbsp. vanilla extract
  • 2 tbsp. coconut oil, plus more for greasing the pan
  • 2 cups plus 2 tbsp. almond flour
  • 1/4 tsp. Himalayan pink salt (or sub sea salt)
  • 1 large egg
  • ½ cup mini dark chocolate chips (optional if not dairy-free)


  • Preheat oven to 350 degrees.  Generously grease a 9-inch tart pan with coconut oil.
  • In a food processor, pulse the flour and salt until combined.  Add the coconut oil, 1 tbsp. of maple syrup and egg and blend until the mixture forms a ball.  Lightly press the dough into the tart pan and bake for 10-12 minutes, until light golden brown.
  • While crust is baking, open cans of cold coconut milk; the solid cream will have risen to the top.  Spoon it into a glass or metal bowl and beat with mixer on high until thickens.  Add 1-2 teaspoons of the liquid and continue to beat until peaks form.  Slowly fold in 3 tablespoons of maple syrup and the vanilla extract.  Cover and refrigerate until ready to use.
  • Remove crust from oven and allow to cool completely.  Fill the crust with the coconut whipped cream and top with strawberries, raspberries, blueberries.
  • Sprinkle chocolate chips if desired.  
  • Slice, serve enjoy!
  • Leftovers can be stored in the refrigerator for up to a week.