Mini Oatmeal Tarts with Figs and Yogurt

These mini tarts taste like an oatmeal cookie topped with figs, honey and yogurt . . . only with a more grown-up look. They're the ultimate healthy dessert for summer.

3/4 cup white whole wheat flour
3/4 cup rolled oats
1 teaspoon baking soda
1/8 teaspoon cinnamon
1/2 teaspoon salt
4 ounces butter, softened
2/3 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups plain Greek-style low-fat yogurt
2 pints figs, stems removed and cut lengthwise into thin wedges
2 tablespoons honey

Preheat oven to 350 degrees F.

Mix together flour, oats, baking soda, cinnamon and salt.

In an electric mixer, beat together butter and brown sugar for one minute, until the mixture is smooth. Add the egg and vanilla, scrape down sides, and continue to blend until incorporated. Add flour mixture a little at a time.

Spray 8 mini tart tins with cooking spray and press dough into each. Bake for 12-15 minutes, or until crusts are golden brown. Remove from oven and let cool on a cooling rack.

Spread 1/4 cup yogurt on each tart and spiral figs in an overlapping layer on top. Drizzle with honey, cut in half and serve.

Notes
Cook Time: 12-15 minutes

Serves 16

 

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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