Total time: 50 minutes plus cooling and freezing
Makes 8 servings
8 whole graham crackers
2 Tbsp. whole natural almonds
1 Tbsp. sugar
1 Tbsp. canola oil
1 Tbsp. honey
1 ½ cups light vanilla ice cream (such as slow- or double- churned)
1 ½ cups mango or passion fruit sorbet
3 ripe nectarines, each pitted and cut into 8 wedges
2 ripe plums, each pitted and cut into 8 wedges
1 cup raspberries
1. Preheat oven to 350°F. In food processor with knife blade attached, pulse graham crackers until fine crumbs form. Add almonds and sugar; pulse until almonds are finely chopped. In cup, mix oil, honey and 2 teaspoons water; drizzle over crumb mixture. Pulse until crumbs are evenly moistened. Press crumb mixture onto bottom and up sides of 9-inch round tart pan with removable bottom.
2. Bake tart shell crust 8 to 10 minutes, or until set and lightly browned at edges. Cool completely in pan on wire rack.
3. Remove ice cream and sorbet from freezer; let stand at room temperature 10 minutes, or until slightly softened. Spoon ice cream and sorbet alternately into tart shell, pressing with back of spoon to smooth; cover and freeze at least 4 hours or overnight, or until firm.
4. Carefully remove sides of pan and place tart on round platter. Arrange circle of nectarine wedges 1 inch from edge of tart then circle of plum wedges inside nectarines. Mound raspberries in center of tart. Serve immediately.
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For more summer recipes, hop around to the other blogs participating in this month’s Third Thursday Thoughts! to find a list. (Check it throughout the day as more recipes are added!)
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