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.
Cook Time: 12-15 minutes