Frozen Fruit Tart

Ingredients:

• 8  (5'' by 2 1/2'' each) graham crakers
• 2 tablespoon(s) whole natural almonds
• 1 tablespoon(s) sugar
• 1 tablespoon(s) canola oil
• 1 tablespoon(s) honey
• 2 teaspoon(s) water
• 1 1/2 cup(s) light vanilla ice cream, such as slow or double-churned
• 1 1/2 cup(s) mango or passion fruit sorbet
• 3  ripe nectarines, each pitted and cut into 8 wedges
• 2  ripe plums, each pitted and cut into 8 wedges
• 1 cup(s) raspberries

Directions:

• 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.
• 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 nectarines. Mound raspberries in center of tart. Serve immediately.

Author: Good Housekeeping
Nutritional Facts:

•  Calories - 235
• Yields 8 servings

Rating:
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