Summer Fruit Tart


This year my garden blessed me with an abundance of fruit; raspberries, blueberries, blackberries, etc. I eat them just like that, put them in my smoothies, freeze them so I can enjoy them this winter and I also decided to make a tart with them.

This recipe is from Yvette van Boven, a famous dutch recipe writer, cook, food stylist and columnist. Want to learn more about her? Check her (english) website. Yvette van Boven is known for her approach to kitchen crafts and, above all, a resourceful cook.

I made some slight adaptations to her recipe. E.g. I used home milled spelt flour instead of all purpose flour and sucanat instead of sugar.


As it’s a very good year for stone fruit in France, where I am staying at the moment, I decided to make another tart the next day. This time with peaches.

Equally Tasty!

DSC02701 Do

Do let me know which one you prefer.


Summer Fruit Tart
Recipe type: Baking
Serves: 12
A delicious tart full of your favorite fruit
  • 1½ cups sucanat (or other sweetener)
  • 1 cup spelt grains (should give you 2 cups of spelt flour)
  • ½ cup rolled oats
  • ⅔ cup shredded unsweetened coconut
  • ¾ cup butter ( in small cubes)
  • 2 eggs lightly whisked
  • 4 cups mixed fresh fruit
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp sea salt
  1. Preheat oven to 175°C (350°F).
  2. Lightly brush a 9-by-12½-inch baking tin with (canola or other light) oil, dust with flour, and tap to remove excess. Set aside.
  3. Mill the spelt grains in your Wondermill.
  4. Place spelt flour, rolled oats, sucanat, salt, shredded coconut, baking powder, baking soda and cold butter in the bowl of your food processor and pulse briefly several times. The mixture should look like coarse breadcrumbs.
  5. Set aside 1½ cups of this mixture.
  6. Mix 2 whisked eggs through the rest of your dough. Spread dough evenly into prepared tin.
  7. Place summer fruit in the tin, spread it evenly and sprinkle crumbs over the tart.
  8. Transfer tin to oven, and bake for 30 to 40 minutes or until a cake tester comes out clean.
  9. Transfer baking tin to a wire rack to cool. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

About Fabulous Food Fan

My name is Alexandra; born and raised in The Netherlands (Europe) and a mother of three. I have a passion for local and seasonal produce, culinary traditions and nutrient-dense foods.

The kitchen is our favourite place at home. Here I prepare hearty soups and stews, fermented foods and drinks, home made artisan-style breads and many many cakes. Fruits and vegetables are the stars in my menus, and I try to limit the use of wheat, and sugar in my recipes.

I have organised three Fabulous Food Festivals (for photo impression click here) and several sustainable food dinners ( where young people (aged 12-18 yrs) prepared local seasonal food for their guests in a professional kitchen.

Join me and the Fabulous Food Fan community at pinterest or (for those of you who read Dutch )
See you soon!

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