Fresh Berry Tart with Nut Crust
This crunchy fiber filled crust needs to
made in time to cool before adding the filling and
fruit. But it is worth it!
Serves 8
Crust:
1 cup old fashioned rolled oats
1 / 4 cup all-purpose flour
1 / 4 cup ground walnuts
4 tablespoons cold unsalted butter
3 tablespoons honey
3 tablespoons water, or as needed
Filling:
8 ounces Neufchatel (aka light cream
cheese)
1 / 4 cup honey
Topping:
2 pints fresh fruit, a mixture of berries
is nice or any combination of your favorite fresh
fruits-see Cook’s Tip.
Equipment: 9 inch pie or tart pan, food
processor
Preheat oven to 350 degrees.
Place oats, flour and nuts in food
processor. Pulse to mix. Add butter and pulse until
you have coarse crumbs. Add honey and pulse until
mixture holds together. If the mixture seems to stiff
to press into a tart pan, add a few drops of water.
Very gently, press the mixture into the
bottom and up the sides of a 9-inch pie or tart pan.
Bake 12-15 minutes or until golden. Cool.
To prepare filling, mix cream cheese and
honey together in food processor then spread over cooled
pie crust.
Top with mounds of your favorite fresh
fruit.
Cook’s Tip: Bananas, apples and pears
need to be dipped in acidulated water to maintain
freshness and prevent browning. Acidulated water is
water that has had a squeeze of fresh lemon or
limejuice, or a tablespoon of vinegar added to it.
Spray your measuring cup with non-stick
cooking spray when measuring honey or peanut butter.
Variations:
mixed berries
chopped mango and sliced kiwi
canned pineapple and mandarin oranges
Can also be made in individual tart pans.
Can be drizzled with melted chocolate.
ãBarbara
Seelig Brown |
