Recipe: Fresh Fruit Tart

Ingredients:

Crust

3 cups of your favorite granola

6 pitted medjool dates

1 cup dried turkish apricots

1/4 cup maple syrup

Filling

8 oz dairy or non-dairy cream cheese

1 cup very ripe fresh pineapple chunks

2 tablespoons agave syrup (optional)

Topping

assorted, colorful soft fruits such as sliced peaches, kiwi, strawberries and assorted berries. 

1/4 cup melted apple jelly (optional)

Instructions: Pour granola into a mixing bowl and set aside. In a food processor, chop dates, apricots and syrup until it reaches a thick oatmeal consistency. Add to granola and massage with hands until evenly moistened. Press firmly into a tart pan or pie plate that has been sprayed with non-stick spray.

Add cream cheese, pineapple and agave to a clean processor bowl and blend until smooth and creamy. Pour over crust, spreading evenly. Place pan in freezer to set for 15 minutes.

While crust and filling are in freezer, clean, slice and hull fruits. After 15 minutes, remove pan from freezer and arrange fruit in a desired pattern. Brush lightly with melted apple jelly for a glistening glaze. Refrigerate until ready to serve.

*Note - I did not have any apple jelly on hand so my photo is of an ungalzed tart. Enjoy!!!