Yield: 3 tarts
(8–10 servings per tart)

Crust:

1½ cups graham cracker crumbs

10 tablespoons margarine, melted

¼ cup brown sugar

Fillings:

Strawberry-Cranberry Filling:

1 (16-oz.) bag frozen strawberries

12 oz. fresh or frozen cranberries

Pineapple-Mango Filling:

1 pineapple, cut into squares

1 (16-oz.) bag frozen mango pieces

Blueberry-Cherry Filling:

1 (16-oz.) bag fresh or frozen blueberries

1 (16-oz.) bag fresh or frozen cherries

For all three tarts:

¼ cup sugar

4 tablespoons honey

You will also need:

1 (9.5-inch) round tart pan

1 (8.2-inch) square tart pan

1 (14×4.5-inch) extra-long tart pan

Prepare the crust: In a bowl, combine graham cracker crumbs, margarine, and sugar. The texture should be thick, similar to a dough.

Divide the mixture between the tart pans, pressing it onto the bottom and up the sides of the pans. Set aside.

Prepare the fillings: Line a baking sheet with parchment paper. Arrange the fruit on the baking sheet in three sections: Place the strawberries and cranberries in one section, the pineapple and mango in another section, and the blueberries and cherries in the last section. Do not mix.

Preheat oven to 400°F.

Sprinkle the sugar over the fruit. Let sit for 20 minutes.

Bake 20–25 minutes, until the fruit is softened and the lighter fruits are golden.

Drizzle honey over the fruit. Toss the fruits in each section to coat with the honey, taking care not to mix the different colors of fruit.

Pour each fruit filling into one of the crusts.

 

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The post Tu Bishvat // Caramelized Fruit Tarts appeared first on Ami Magazine.