Fruit Tart
Watch PCF Founder and Chairman Michael Milken and Executive Chef Beth Ginsberg cook up a delicious dessert for the holidays…..or for any occasion! Customize the fruit and sweetness to your taste.
Fresh fruits:
| 6 cups | fresh fruit (assorted berries, sliced stone fruit, or a combination) |
| 3/4 cup | organic corn starch or arrowroot |
| 1/2 cup | sugar/maple sugar/coconut sugar/date sugar |
| 1 tsp | vanilla extract |
| 1/4 tsp | cinnamon |
- Mix all ingredients together in a large bowl.
- Place in a 9-inch pie dish.
Topping:
| 2 cups | ground walnuts, almonds, pecans or hazelnuts (if you prefer, you can use the same amount of crushed oats with coconut) |
| 1/2 tsp | vanilla extract |
| 1 tbsp | orange juice |
| 1 tbsp | sugar/maple sugar/coconut sugar/date sugar (optional) |
| 1/2 tsp | orange zest |
| 1 tbsp | orange olive oil or mild-flavored extra virgin olive oil |
| 1/4 tsp | cinnamon |
- Mix all ingredients together in a large bowl.
- Place on top of fruit in the pie dish.
- Cover lightly with foil.
- Bake in a 350-degree oven for 1 hour.
- Remove foil. Bake another 20 minutes.
- Serve warm or cold.