Crumb Crust Fruit Tart Recipe
Crumb crust fruit tart recipe is very precious to me because it was passed on to me by my mom. An incredible crumb crust fruit tart gets its taste from fruits. It is an effortless dessert. Once you try preparing this crumb crust fruit tart, I am sure you will be making it again!.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
Crumb Crust:
Generous 3 cups (250 g) graham cracker crumbs
2 tablespoons (25 g) sugar
1/2 teaspoon ground cinnamon
6 tablespoons (75 g) butter or margarine, melted
Filling & Topping:
1/4 cup (25 g) cornstarch
2 tablespoons (25 g) sugar
1/2 teaspoon vanilla extract
Scant 2 cups (450 ml) milk
1 (1-lb., 456-g) can gooseberries
1 (8-3/4-oz., 248-g) can peach slices
1-1/2 teaspoons lemon-flavored gelatin
Directions
Grease a 9-inch (23-cm) flan tin with a removable bottom.
To make crumb crust, combine graham cracker crumbs, sugar, cinnamon and butter or margarine in a medium bowl.
Place crumb mixture in greased tin; press down slightly with the back of a spoon.
Refrigerate until firm.
To make filling and topping, blend cornstarch, sugar, vanilla and a little milk in a medium bowl.
Heat remaining milk in a medium saucepan; stir into cornstarch mixture.
Return to saucepan and bring to a boil, stirring constantly until thickened.
Cool, stirring occasionally to prevent a skin forming.
Drain gooseberries and reserve juice.
Drain peaches.
Spread cooled vanilla sauce over crumb crust; top with drained fruit as illustrated.
Prepare lemon-flavored gelatin using reserved gooseberry juice, according to package directions.
Cool slightly and pour over tart.
Refrigerate tart until firm then remove sides of flan tin and serve.
To make crumb crust, combine graham cracker crumbs, sugar, cinnamon and butter or margarine in a medium bowl.
Place crumb mixture in greased tin; press down slightly with the back of a spoon.
Refrigerate until firm.
To make filling and topping, blend cornstarch, sugar, vanilla and a little milk in a medium bowl.
Heat remaining milk in a medium saucepan; stir into cornstarch mixture.
Return to saucepan and bring to a boil, stirring constantly until thickened.
Cool, stirring occasionally to prevent a skin forming.
Drain gooseberries and reserve juice.
Drain peaches.
Spread cooled vanilla sauce over crumb crust; top with drained fruit as illustrated.
Prepare lemon-flavored gelatin using reserved gooseberry juice, according to package directions.
Cool slightly and pour over tart.
Refrigerate tart until firm then remove sides of flan tin and serve.
