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Fresh Fruit Tart With Banana-'cream' Filling~

A home-style Fresh Fruit Tart With Banana-'cream' Filling~ made with Fine Graham Cracker Crumbs, Canola Oil, Honey, Orange Juice, and Plain Gelatin. Serves 8. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 cup
• 3 tbsp
• 2 tbsp
• 1/3 cup
• 2/3
• 5
• 3
• 1 cup
• 1/2 cup
• 1/3 cup
• 2 tbsp
• 6

Method (preview)

1. 1

   CRUST: Place cracker crumbs in a medium bowl. Mix oil and honey together and stir into crumbs, working the mixture with your fingers.

2. 2

   Pat into a 9 or 10-inch pie tin. Bake at 350 for 10 minutes. Cool completely.

3. 3

   FILLING: Combine orange juice and gelatin in a small oven-proof dish.

4. 4

   Let soften 2 minutes, then place dish in a small saucepan containing 1/2 inch of water.

5. 5

   Warm over low heat until gelatin melts, mixing while heating.

6. 6

   Peel and slice 4 bananas and immediately combine with half of the lemon juice. In a food processor, puree banana slices with gelatin.

7. 7

   Slice the remaining banana and arrange along bottom of baked, cooled pie shell.

8. 8

   Pour pureed bananas into pie shell, covering slices.

9. 9

   Tap pie gently settle contents.

10. 10

    Cover with plastic wrap and refrigerate until firm, about hour.

11. 11

    GLAZE: In a small saucepan, combine apple-juice concentrate, honey and minced strawberries.

12. 12

    Simmer over low heat for 6 minutes, stirring frequently.

13. 13

    Pre through sieve.

14. 14

    Cool.

15. 15

    When filling is firm, arrange plum slices in a circle, overlapping, on top the pie.

16. 16

    Fill center of circle with alternating circles of red raspberries blackberries.

17. 17

    Brush with glaze and refrigerate for at least 2 hours.