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Issue 416: Hot Fruit Tarts

Sara Wasserman

A great fruity dessert, or a delicious stand-alone snack

Tuesday, August 15, 2017

 Mishpacha-Recipe

IMAGE CAPTION

This light dessert is great for topping off a meal. It’s good at room temperature, but even better hot. Try it with a scoop of ice cream

INGREDIENTS

Serves 10

TART CRUST
  • 2 cups tea biscuit or graham cracker crumbs
  • 1½ Tbsp (20 g) margarine, melted

FRUIT FILLING
    • 1 20-oz (567-g) can pineapple chunks,drained
    • 3 clementines, peeled, membrane removed
    • 1 can cherry or blueberry pie filling
    • 2 Tbsp sugar, optional
 
TOPPING
  • 1 cup oats
  • ½ cup flour
  • 4 Tbsp sugar
  • 3½ Tbsp (50 g) margarine
  • ½ tsp cinnamon, optional



PREPARATION

Preheat oven to 350°F (180°C). Mix crumbs and margarine together and press into 10 individual tart pans.

Combine the filling ingredients and divide evenly among the pie crusts.

In a separate bowl, combine topping mixture until crumbly and spread over the fruit layer.

Bake for an hour.

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