I know the first the day of Autumn has officially come and gone, but the weather around here hasn’t gotten the message. It’s still unseasonably hot and sticky, and the garden is still producing summer vegetables like crazy.
I’ve been craving a fresh and simple breakfast lately, and dreaming of fruit tarts. Berries have one of the highest concentrations of vitamins and anti-oxidants of all the fruits, and strawberries, raspberries, blackberries and blueberries are plentiful throughout the year.
Using Greek yogurt for the filling and making the crust with crushed nuts only ramps up the nutrition (as well as making it gluten-free). You can use any nut you like — almonds, cashews and hazelnuts are my favorite. Delicious and healthy, you can indulge in this delicious fruit tart and still call it breakfast!
Check out this Greek Yogurt Fruit Tart recipe by Sally’s Baking Addiction for a delicious fruit tart recipe with Greek yogurt and a nut crust. I love how simple and pretty it is — you’ll be addicted too!
Extra thanks to the lovely and talented Toki Lee for helping with a summer fruit tart photoshoot!