Glazed Fruit Tart With Coconut Crust

Oxmoor House
8 servings


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2 large egg whites
2 teaspoons brown sugar
1 1/2 cups crushed bite-size shredded whole wheat cereal biscuits (about 1 cup whole biscuits)
1 1/4 cups flaked sweetened coconut
Cooking spray
2 kiwifruit, peeled and sliced crosswise
1/2 cup apricot all-fruit spread
2 cups sliced unpeeled fresh nectarine (about 3 nectarines)
2 cups sliced fresh strawberries


Prep: 12 Minutes
Cook: 15 Minutes

Combine egg whites and brown sugar in a small bowl, stirring well. Stir in cereal and coconut; fluff with a fork until thoroughly coated. Lightly press cereal mixture in bottom and 1/2 inch up sides of a 10- inch springform pan coated with cooking spray.

Bake at 350° for 15 minutes or until edges begin to brown. Cool completely.

Remove sides of pan, and place crust on a serving plate. Arrange kiwifruit around outer edge of crust. Place fruit spread in a large bowl; stir until smooth. Add nectarines and strawberries; stir gently until fruit is thoroughly coated. Mound fruit in center of tart, and arrange attractively. Cut tart into wedges, and serve immediately.

Created date

January 2010

Nutritional Information

Calories 199
Fat 5.8 g
Satfat 4.6 g
Protein 3.0 g
Carbohydrate 36.6 g
Fiber 4.3 g
Cholesterol 0 mg
Iron 0.9 mg
Sodium 53 mg
Calcium 20 mg