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Almond and Stone Fruit Tart (Vegan)

Summertime fruits are always the sweetest and this simple little tart is a great way to celebrate them!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 - 10 servings



  • 1/3 cup coconut oil melted
  • 1/3 cup coconut cream *see note
  • 1 cup sugar
  • 2 1/4 cups flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


  • 2/3 cup about half a can sweetened condensed coconut milk
  • 3 tablespoons softened vegan "cream cheese"
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract


  • 1/4 slivered almonds
  • 4 - 5 medium stone fruits plums, peaches, nectarines, etc., sliced thinly


  1. Preheat oven to 350 degrees F (180 C). Combine coconut oil and coconut cream with sugar in the bowl of a mixer and beat until combined. Add vanilla, salt, and flour and beat until mixture is combined and slightly crumbly.
  2. Scrape bowl and beater as well as possible into a 10-inch tart pan and press down tightly. Place in oven and bake for 6 - 8 minutes.
  3. Meanwhile, add "cream cheese" and sweetened condensed milk to mixing bowl and beat until completely smooth. Mix in extracts.
  4. Remove crust from oven and cool for about 5 minutes then pour cream cheese mixture on top. Layer fruit on top and sprinkle with almonds. Bake for 20 - 25 minutes until edges are golden.
  5. Serve at room temperature or cold.

Recipe Notes

If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.