Nut-Crusted Fresh Fruit Tart

Starting with a basic nut crust, you can go anywhere, anytime. I use fresh berries in the summer but when it’s fall and my favorite holiday, Thanksgiving, I change it by topping the tart with apples, pears, cranberries and golden raisins. Another wonderful and refreshing option is mango and kiwi. Just use whatever fruit you see in the grocery store that makes your mouth water.

A paring knife is invaluable when preparing fruit. I found the 3" Gourmet Paring Knife to be ideal for peeling and slicing the kiwi.

A good prep knife, like a 4" Paring Knife, works well for slicing the mango and dicing the apples and pears. And, of course, a Spatula Spreader is the perfect knife for spreading on the filling and then slicing and serving the tarts.

For this recipe, you’ll have to make the crunchy crust first and allow it to cool before adding the fruit.

These tarts are a beautiful addition to a holiday brunch or dinner menu.

Cooks Tips:

Apples and pears need to be dipped in acidulated water to maintain freshness and prevent browning. Acidulated water is water that has had a squeeze of fresh lemon or lime juice, or a tablespoon of vinegar added to it.

Spray your measuring cup with nonstick cooking spray when measuring honey or peanut butter.

Calories: 225, calories from fat: 65, total fat: 7.0 g, saturated fat: 1.5 g, trans fat: 0.0 g, cholesterol: 5 mg, sodium: 230 mg, potassium: 215 mg, total carbohydrate: 36 g, dietary fiber: 4 g, sugars: 21 g, protein: 6 g, phosphorus: 215 mg

Reprinted with permission from the American Diabetes Association. Copyright 2013 by the American Diabetes Association