Welcome to another edition of Third Thursday Thoughts, brought to you by the wonderful people at Hearts at Home! Every third Thursday of the month, we’ll be sharing our thoughts on the topic of the month. This month’s topic: Share a favorite summer recipe!
Zinio.com and Nook.bn.com. Following is their recipe for a Frozen Fruit Tart. Enjoy!
Frozen Fruit Tart
Total time: 50 minutes plus cooling and freezing
Makes 8 servings
8 whole graham crackers
2 Tbsp. whole natural almonds
1 Tbsp. sugar
1 Tbsp. canola oil
1 Tbsp. honey
1 ½ cups light vanilla ice cream (such as slow- or double- churned)
1 ½ cups mango or passion fruit sorbet
3 ripe nectarines, each pitted and cut into 8 wedges
2 ripe plums, each pitted and cut into 8 wedges
1 cup raspberries
1. Preheat oven to 350°F. In food processor with knife blade attached, pulse graham crackers until fine crumbs form. Add almonds and sugar; pulse until almonds are finely chopped. In cup, mix oil, honey and 2 teaspoons water; drizzle over crumb mixture. Pulse until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides of 9-inch round tart pan with removable bottom.
2. Bake tart shell crust 8 to 10 minutes, or until set and lightly browned at edges. Cool completely in pan on wire rack.
3. Remove ice cream and sorbet from freezer; let stand at room temperature 10 minutes, or until slightly softened. Spoon ice cream and sorbet alternately into tart shell, pressing with back of spoon to smooth; cover and freeze at least 4 hours or overnight, or until firm.
4. Carefully remove sides of pan and place tart on round platter. Arrange circle of nectarine wedges 1 inch from edge of tart then circle of plum wedges inside nectarines. Mound raspberries in center of tart. Serve immediately.
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For more summer recipes, hop around to the other blogs participating in this month’s Third Thursday Thoughts! CLICK HERE to find a list. (Check it throughout the day as more recipes are added!)
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