Fresh raspberries are in abundance and I couldn't help but notice the beautiful nectarine and raspberry tart on the cover of the August issue of Good Housekeeping magazine. And when I read how easy it was, I decided I am going to try it
this weekend. You use mango or passion fruit sorbet in this. Have you ever tried the Haagen-Dazs Mango Sorbet? It is like biting into fresh fruit....so delicious. I have served it with some fresh raspberries or even some frozen raspberries (Thawed of course). I am a big fan! So now I have a super recipe to use it in. I can't wait to try this with all of the fresh fruit now in season.
Frozen Fruit Tart
8 graham crackers
2 Tbsp whole natural almonds
1 Tbsp sugar
1 Tbsp canola oil
1 Tbsp honey
2 tsp water
1 1/2 cups light vanilla ice cream (such as slow or double churned...my fave here is Edy's Vanilla) 1 1/2 cup mango or passion fruit sorbet
3 ripe nectarines, pitted and cut into 8 wedges
2 ripe plums, pitted and cut into 8 wedges
1 cup raspberries
Preheat oven to 350 degrees.
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 a 9" round tart pan with removable bottom. Bake crust 8 to 10 minutes or until set and lightly browned at edges. Cool completely in pan on wire rack.
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. 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 of nectarines. Mound raspberries in center of tart. Serve immediately.
This serves 8 and is only 8 g of fat per serving, so you don't break the calorie bank with this little indulgence! It is also a good way to get the kids to try new fruits! Let them help you put the ice cream and sorbet in the shell and when it is frozen they can pile on the fruits themselves. It may not look perfect, but it will taste great and once they try the juicy goodness, you may have helped them try something new!
this weekend. You use mango or passion fruit sorbet in this. Have you ever tried the Haagen-Dazs Mango Sorbet? It is like biting into fresh fruit....so delicious. I have served it with some fresh raspberries or even some frozen raspberries (Thawed of course). I am a big fan! So now I have a super recipe to use it in. I can't wait to try this with all of the fresh fruit now in season.Frozen Fruit Tart
8 graham crackers
2 Tbsp whole natural almonds
1 Tbsp sugar
1 Tbsp canola oil
1 Tbsp honey
2 tsp water
1 1/2 cups light vanilla ice cream (such as slow or double churned...my fave here is Edy's Vanilla) 1 1/2 cup mango or passion fruit sorbet
3 ripe nectarines, pitted and cut into 8 wedges
2 ripe plums, pitted and cut into 8 wedges
1 cup raspberries
Preheat oven to 350 degrees.
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 a 9" round tart pan with removable bottom. Bake crust 8 to 10 minutes or until set and lightly browned at edges. Cool completely in pan on wire rack.
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. 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 of nectarines. Mound raspberries in center of tart. Serve immediately.
This serves 8 and is only 8 g of fat per serving, so you don't break the calorie bank with this little indulgence! It is also a good way to get the kids to try new fruits! Let them help you put the ice cream and sorbet in the shell and when it is frozen they can pile on the fruits themselves. It may not look perfect, but it will taste great and once they try the juicy goodness, you may have helped them try something new!
And for a neat giveaway, visit http://shelbymaelawstories.blogspot.com/ The Life and Loves of Grumpy's Honeybunch!
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Gosh does that look delicious and beautiful! What a splendid way to show off fresh fruits on a nice cool tart. Terrific find. Thanks for sharing.
ReplyDeleteWow! This does look terrific. I can't wait to hear how it turns out! :0)
ReplyDeleteThanks for mentioning the giveaway Linda!
ReplyDeleteI love when there is so much fresh fruit available..makes summer eating much more fun!