Recipe Archives->Pies->Fruit Tart 04

Glazed Fruit Tart
Yield: 12-inch tart 

2 cups Grape-Nuts
1/4 cup apple juice concentrate
2 tablespoons arrowroot
2 cups strawberry-apple juice
3 peaches, sliced
1 pint strawberries, halved
3 kiwis, sliced
30 green seedless grapes, halved

Preheat the oven to 400F. Mix together the cereal and apple juice
concentrate. Pat this into a 12-inch nonstick pie pan and bake for
5 to 10 minutes until browned. Let cool before filling.  Gradually
add the arrowroot to 1/2 cup juice. Stir as the arrowroot is added
to get a mixture that is lump-free. Pour into a saucepan with the
rest of the juice. Heat over medium heat, stirring constantly. The
liquid will become cloudy, then crystal-like and will then start
to boil. Boil for 3 minutes.  It should become thicker than honey.
Set aside to cool. Arrange the fruit in an interesting pattern over
the cooled pie crust. Pour a thin layer of the fruit juice glaze
over it. Refrigerate for at least 30 minutes before serving.

Printable version: fruit-tart04.txt.