Sometimes brunch gets you through the work week. And after one of the best but toughest scheduled weeks in a while (LA and back in 48 hours anyone?) I was looking forward to brunch and catching up with friends. I was asked to bring some fruit to a Sunday brunch gathering and decided to spice up a fruit salad with some granola and yogurt. I know. I know. I usually hate yogurt but I don’t mind making exceptions when it’s more of an add on and not the main ingredient. A bowl of yogurt? vom.
I love fruit tarts, especially from Pastiche, which we had on our wedding dessert table. And I thought why not for breakfast? Enter the granola crust. I thought for sure I’d mess this one up but no. It was gorgeous. I almost didn’t want to finish the recipe and there was a lot of celebration dancing going on in the kitchen before moving on to dicing up the fruit, etc.
Look at those ridges! They held up too, even en route to our fabulous brunch. This is a very light dish and added some extra color to the table. Don’t expect the beautiful presentation to last though – once you dig in, it’s a bit messy!
- 1.5 cups of rolled oats
- 1.5 cup of chopped pecans
- 1/2 cup of maple syrup
- 1 1/2 teaspoons of ground cinnamon
- 1 pinch of kosher salt
- 5 tbs of butter, melted (or substitute 1/3 c of melted coconut oil)
- 2 cups of plain Greek yogurt
- an orange
- 2 tbs honey
- assorted fruit (I used kiwi, mango, raspberries and pomegranate seeds)
Preheat the oven to 325 degrees. Start by making the granola crust. Mix all the granola ingredients in a bowl until evenly combined. Use the bottom of the tart pan to trace a circle of parchment paper to line the bottom of the tart pan. Smear a dab of butter to the bottom of the tart pan so the parchment paper stays in place. Grease the sides and top of the parchment well then lightly flour the greased areas and tap the excess flour out.
Fill the tart pan with the granola and using a measuring cup press the bottom layer of granola evenly and press it against the sides. You may have extra granola that you can bake up to sprinkle on top. If you do cook the extra granola make sure to remove it before the crust is ready because it will cook a lot faster than the crust.
Place the tart on a baking sheet and bake for 20 to 25 minutes until golden brown. Allow the tart to cool enough to handle with your hands, about 15 minutes. Then, carefully, remove the side of the tart pan but keep the bottom of the tart pan under the granola shell. Allow the granola shell to cool entirely.
Juice the orange and whisk into the yogurt, along with the honey. Whisk it good. Like really good. Get some air in there. Fill the shell with yogurt and top with cut fruit.
Recipe adapted from Honestly Yum.