Fresh
Fruit Tart with Oatmeal Walnut Crust - Serves 8
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Stress Free Cooking by Barbara Seelig
Brown
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This crunchy fiber filled crust
needs to made in time to cool before adding the filling and
fruit. But it is worth it!
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.
(Barbara Seelig Brown)
