Hot Fruit Tarts

5

(3)

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• Cooking and Prep: 15 m
• Serves: 10
• Contains:

This light dessert is great for topping off a meal. It’s good at room temperature, but even better hot. Try it with a scoop of ice cream.

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Ingredients (11)

Tart Crust

• 2 cups Kedem Tea Biscuit or graham cracker crumbs

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  Kedem Tea Biscuits

• 1 and 1/2 tablespoons (20 grams) margarine (use soy-free, if needed), melted

Fruit Filling

• 1 20-oz. can Gefen Pineapple Chunks, drained

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  Gefen Pineapple

• 3 clementines, peeled, membrane removed

• 1 can cherry or Gefen Blueberry Pie Filling

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  Gefen Pie Filling

• 2 tablespoons sugar (optional)

Topping

• 1 cup oats

• 1/2 cup Mishpacha Flour

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  Mishpacha All Purpose Flour

• 4 tablespoons sugar

• 3 and 1/2 tablespoons (50 grams) margarine (use soy-free, if needed)

• 1/2 teaspoon Gefen Cinnamon (optional)

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  Gefen Ground Cinnamon

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Start Cooking

Hot Fruit Tarts

1. Preheat oven to 350°F (180°C).

2. Mix crumbs and margarine together and press into 10 individual tart pans.

3. Combine the filling ingredients and divide evenly among the pie crusts.

4. In a separate bowl, combine topping mixture until crumbly and spread over the fruit layer. Bake for an hour.