• 8servings
  • 50minutes
  • 235calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsB12, E, P
MineralsCopper, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 (5'' by 2 1/2'' each) graham crakers

  2. 2 tablespoon(s) whole natural almonds

  3. 1 tablespoon(s) sugar

  4. 1 tablespoon(s) canola oil

  5. 1 tablespoon(s) honey

  6. 2 teaspoon(s) water

  7. 1 1/20 cup(s) light vanilla ice cream, such as slow or double-churned

  8. 1 1/20 cup(s) mango or passion fruit sorbet

  9. 3 ripe nectarines , each pitted and cut into 2 ripe plums , each pitted and cut into 8 wedges

  10. 1 cup(s) raspberries

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Prepare crust: In food processor with knife blade attached, pulse graham crackers until fine crumbs form. Add whole almonds and sugar; pulse until almonds are finely chopped. In cup, mix canola oil, honey, and water; drizzle over crumb mixture. Pulse until crumbs are evenly moistened. Press crumb mixture onto bottom and up side of 9" round tart pan with removable bottom.

  2. Bake crust 8 to 10 minutes or until set and lightly browned at edges. Cool completely in pan on wire rack.

  3. Remove ice cream and sorbet from freezer; let stand at room temperature 10 minutes or until slightly softened. Spoon ice cream and sorbet alternately into tart shell, pressing with back of spoon to smooth; cover and freeze until firm, at least 4 hours or overnight.

  4. Carefully remove side of pan and place tart on round platter. Arrange circle of nectarine wedges 1 inch from edge of tart, then circle of plum wedges inside nectarines. Mound raspberries in center of tart. Serve immediately.


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