Glazed Fruit Tart

yield: 12-inch tart (12 servings) by Barbara Musser

This is ablaze with color. The glaze holds this cornucopia of fruit
together.

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.
Serving size 5 1/12 tart pan

146 calories 0.5 grams total fat trace saturated fat 0 milligrams
cholesterol


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