Fresh Fruit Tart With Banana-‘cream’ Filling~

FILLING
1/3 c Orange juice 3 To 4 Plums, sliced
2/3 Envelope Plain gelatin 1 c Red raspberries
5 lg Ripe bananas 1/2 c Blackberries or black
Juice of 1/2 lemon (about 1 -raspberries
-1/2 tbs)

-GLAZE-
1/3 c Frozen apple-juice 6 lg Strawberries, washed,
-concentrate -hulled, minced
2 tb Honey

Prep time: 40 mins. Cooking time: 20 mins.;chill 3 hours.

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 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
1/2 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, puree banana slices
with gelatin. Slice the remaining banana and arrange along bottom of
baked, cooled pie shell. Pour pureed bananas into pie shell, covering
slices. Tap pie gently to settle contents. Cover with plastic wrap
and refrigerate until firm, about 1 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 of the pie. Fill center
of circle with alternating circles of red raspberries and
blackberries. Brush with glaze and refrigerate for at least 2 hours.
Serves 8.