Fresh Fruit Tart With Banana-'cream' Filling

FRESH FRUIT TART WITH BANANA-'CREAM' FILLING

8 Preparation Time :

Categories : Healthy Fruits

Pies

Amount Measure Ingredient -- Preparation Method -- -- --

--crust--

1 1/2 c Fine graham-cracker crumbs

3 tb Canola oil

--filling--

1/3 c Orange juice

2/3 Plain gelatin

5 lg Ripe bananas

1/2 lemon

3 Plums -- sliced

1 c Red raspberries

1/2 c Blackberries or black raspbe

--glaze--

1/3 c Frozen apple-juice concentra

2 tb Honey

6 lg Strawberries, washed, hulled

CRUST: Place cracker crumbs in a medium bowl. Mix oil and honey

together and stir into crumbs, working the mixture with your fingers.

9 or 10-inch pie tin. Bake at

350 for 10 minutes. Cool

completely.

FILLING: Combine orange juice and gelatin in a small oven-proof dish.

Let soften 2 minutes, then place dish in a small saucepan containing

1/2 inch of water. Warm over low heat until gelatin melts, mixing

while heating.

Peel and slice 4 bananas and immediately combine with half of the

lemon juice. In a food processor, puree banana slices with gelatin.

Slice the remaining banana and arrange along bottom of baked, cooled

pie shell. Pour pureed bananas into pie shell, covering slices. Tap

pie gently settle contents. Cover with plastic wrap and refrigerate

until firm, about hour.

GLAZE: In a small saucepan, combine apple-juice concentrate, honey and minced strawberries. Simmer over low heat for 6 minutes, stirring

frequently. Pre through sieve. Cool.

When filling is firm, arrange plum slices in a circle, overlapping,

on top the pie. Fill center of circle with alternating circles of red

raspberries blackberries. Brush with glaze and refrigerate for at

least 2 hours. - - - - - - - - - - - - - - - - - -