Summer is a good time to have a couple light breakfasts in your recipe collection. The fact that this Breakfast Fruit Tart is both easy and brunch-worthy makes it pretty much the best ever. This beauty has a slightly sweet oatmeal crust filled with vanilla yogurt and topped with fresh berries. Brunch-worthy indeed.
The oatmeal crust is slightly sweet thanks to a little brown sugar. The dough comes together easily, and just presses into a 9″ tart pan (like this one [here]). After you bake the crust and let it cool completely, you just fill it with yogurt and top it with fruit. That’s it! Cool, refreshing, and easy.
You want to use a yogurt that is thick in consistency, or you won’t be able to slice it. This means you should look for a full-fat and/or Greek yogurt. I know, I know…I said light…but we’re talking full-fat yogurt, not a burger and fries. If you try to use a low-fat or nonfat yogurt, the yogurt will be too thin and will be a disaster when you try to slice it (trust me).
It’s also good to note that the tart crust will get soggy if you assemble it too far in advance, so I always serve the tart immediately after assembly. This means that it also doesn’t make very good leftovers, so eat up!
There are numerous variations that you could make of this tart simply by changing the flavor of the yogurt and/or fresh fruit used. I’ve also made this tart with plain yogurt, fresh peaches, and a drizzle of honey. Delicious!
Looking forward to all the different ways I can prepare this Breakfast Fruit Tart in the future. No matter the flavor of the yogurt and seasonal fruit that you use, this recipe is a keeper! Happy brunching!
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Breakfast Fruit Tart
- 2/3 cup oats, old fashioned (NOT quick cooking)
- 3/4 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 Tbsp unsalted butter, softened (1/2 stick)
- 1/4 cup brown sugar, packed
- 2 Tbsp yogurt (see note)
- 24 oz vanilla yogurt (about 3 cups; see note)
- fresh fruit, as desired
- Preheat oven to 475F.
- In a medium bowl, combine dry ingredients (oats, flour, baking powder, and salt) and set aside.
- In the bowl of a stand mixer, beat butter and sugar until light and fluffy. Scrape down the sides of the bowl.
- Add 2 tablespoons yogurt. Mix to combine.
- Gradually add dry ingredients, mixing just until combined.
- Press dough into bottom and up sides of a 9" tart pan with removable bottom (see note).
- Place tart pan on baking sheet. Bake 6-8 minutes, or until golden. Allow crust to cool completely in the pan.
- Fill cooled crust with yogurt (see note). Top with fresh fruit as desired.Enjoy!