Thursday, June 21, 2012

Third Thursday Thoughts: Frozen Fruit Tart Recipe

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!

I recently received a copy of Hearst’s new bookazine, Frozen Delights, and all of the recipes in there are perfect for summer! They include Fun Pops (like Neapolitan Pudding Cups and Cheesecake Lollipops), Dreamy Pies (like S’mores Ice Cream Pie and Ginger-Peach Ice Cream Pie), Creamy Sundaes (like Grilled Pina Coladas and Fizzy Sorbet Sundaes), and Quick Ice Cream Cakes (like Rocky Road Ice Cream Cake and Snickerdoodle Ice Cream Sandwiches)! Frozen Delights can be found at your local supermarket, bookstore or newsstand and is just $6.99! You can also find digital versions at and 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!)

DISCLOSURE: All Hearts at Home bloggers will be entered into a monthly drawing to win a book. No financial compensation has been provided.

1 comment:

  1. This dessert looks really good. I'll have to add it to my list to try in the future.


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