Fresh Fruit Tart with Banana-Cream Filling

Directions

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℉ (180℃) 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 ½ 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, purée banana slices with gelatin.

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

Pour puréed 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.

Press 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.