No-bake fresh fruit tarts
SmartPoints® value per serving
How did these tarts turn out so beautifully? We borrowed a chef's trick for this week's "no-cook" recipe: Use an empty, short metal can, with both ends removed, to layer the fruit. Crumbled molasses cookies moistened with apple juice provide a savory base. All that's left to do is to pile on the kiwi, strawberries, and nectarine slices, then top it off with a fun garnish of fresh blueberries. But feel free to experiment and use whatever fruit you have on hand or what's in season at the market; this recipe is extremely versatile and will be sure to impress no matter what you choose.
2 item(s), soft (about 1/2 oz each)
2 medium, peeled and thinly sliced
6 medium, hulled and thinly sliced
1 large, or nectaine, peeled and thinly sliced
- Finely crumble cookies into a small bowl; toss lightly with apple juice to moisten.
- Place a 3-inch metal ring in the center of a serving plate. Spoon half the cookie crumbs into the ring and press firmly into an even, round layer, using ring as a mold.
- Keeping ring in place, layer 1/2 of kiwi fruit, strawberry and peach or nectarine slices on top of the cookie crust. Press down each layer to pack fruit slices tightly.
- Gently lift off metal ring and garnish tart with 1/2 of blueberries. Repeat with remaining cookie crumbs and fruit.