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.
Assembly:
Fill cooled crust with yogurt (see note). Top with fresh fruit as desired.Enjoy!
Notes
Note on yogurt: 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.Note on tart pan: You will need a 9" tart pan with removable bottom for this recipe. If you don't have one, you can find one [here].Note on tart assembly: The tart crust will get soggy if you assemble it too far in advance. I always serve the tart immediately after assembly. This means that it also doesn't make very good leftovers, so eat up!Notes on variations: 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 made this tart previously with plain yogurt, fresh peaches, and a drizzle of honey. Delicious!