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Vegan? Gluten-free? Simply sticking to whole foods at the moment? Crack open chef and author Amy Chaplin’s new cookbook and nourish yourself with the very best produce and whole grain recipes we’ve come across in a long time. 

This is a quick, fuss-free, easily adaptable dessert, perfect to serve at a summer dinner party. The toasted almond and salt-kissed crust, maple roasted figs, and fresh raspberries topped with organic whipped cream is an all-round hit. Most of the ingredients here can be found in a well-stocked pantry, so all you need to do is pick up some fruit or roast what you have on hand, and this tart comes together in a flash. When figs are not available, try making it with roasted pears, or roast summer fruits like nectarines, peaches, or apricots — they all go well with raspberries and taste great with the almond crust.

Reprinted with permission from At Home in the Whole Food Kitchen