Fresh fruit tart with banana-'cream' filling~

 
               FRESH FRUIT TART WITH BANANA-'CREAM' FILLING~
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Healthy                          Fruits
                 Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----crust-----
    1 1/2   c            Fine graham-cracker crumbs (
    3       tb           Canola oil
    2       tb           Honey
                         -----filling-----
      1/3   c            Orange juice
      2/3                Plain gelatin
    5       lg           Ripe bananas
                         Juice of 1/2 lemon (about 1
    3                    Plums -- sliced
    1       c            Red raspberries
      1/2   c            Blackberries or black raspbe
                         -----glaze-----
      1/3   c            Frozen apple-juice concentra
    2       tb           Honey
    6       lg           Strawberries, washed, hulled
 
   CRUST: Place cracker crumbs in a medium bowl. Mix oil and honey
   together and stir into crumbs, working the mixture with your fingers.
   Pat into a 9 or 10-inch pie tin. Bake at 350 for 10 minutes. Cool
   completely.
   FILLING: Combine orange juice and gelatin in a small oven-proof dish.
   Let soften 2 minutes, then place dish in a small saucepan containing
   1/2 inch of water. Warm over low heat until gelatin melts, mixing
   while heating.
    Peel and slice 4 bananas and immediately combine with half of the
   lemon juice. In a food processor, puree banana slices with gelatin.
    Slice the remaining banana and arrange along bottom of baked, cooled
   pie shell. Pour pureed bananas into pie shell, covering slices. Tap
   pie gently settle contents. Cover with plastic wrap and refrigerate
   until firm,  about hour.
   GLAZE: In a small saucepan, combine apple-juice concentrate, honey and
   minced strawberries. Simmer over low heat for 6 minutes, stirring
   frequently.  Pre through sieve. Cool.
    When filling is firm, arrange plum slices in a circle, overlapping,
   on top the pie. Fill center of circle with alternating circles of red
   raspberries blackberries. Brush with glaze and refrigerate for at
   least  2 hours.
  
 
 
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