Whitney Miller’s Fresh Fruit & Granola Tarts
One of my favorite pairings is pecans and oats. The hearty and crunchy textures make for endless recipe combinations. There are oatmeal chocolate chip-pecan cookies, oatmeal topped with fruit and pecans and more — but by far, my favorite remains my fresh fruit and granola tarts. Hearty oats, crunchy pecans, sticky maple syrup and more are combined and baked in individual tart pans. The tarts are delicate and satisfying. Perfect for breakfast or brunch.
Top the tarts with fresh berries and yogurt, apples and peanut butter, or strawberries and Nutella. Enjoy on National Pecan Day (April 14) and then again on Easter morning. Your family and friends will love the presentations of these on the table.
- 2 cups old-fashioned rolled oats
- 6 Tablespoons light brown sugar
- 6 Tablespoons chopped pecans
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 Tablespoons cane syrup or maple syrup
- 4 Tablespoons (1/2 stick) unsalted butter, melted
- 2 cups strawberries, sliced
- 1 1/3 cup blueberries
- 2 large bananas, sliced
- 1 ½ cups whole-milk plain yogurt
- 1 Tablespoon grated orange zest
Preheat oven to 325 degrees F.
Combine the oats, brown sugar, pecans, cinnamon, salt, syrup and butter in a medium bowl. Divide the mixture evenly among six 4 ½-inch tart pans with removable bottoms. Press the mixture into the bottom (but not the sides,) of the tart pans. Bake for 10 minutes. Remove from the oven and using the back of a spoon, press some of the granola into the sides of the tart pans. Return to the oven to bake for 3 to 5 minutes to set the crust.
Let the tart shells rest for 3 to 4 minutes. Then, using an oven mitt to protect the hand holding the tart pan, carefully remove the tart shells from the pans and place on a rack to cool.
Toss together the strawberries, blueberries and bananas in a medium bowl.
To serve, place each tart shell on a small plate. Spoon the fruit mixture into the shells. Top each with a ¼ cup yogurt. Drizzle with honey, if desired. Serve garnished with orange zest.
Makes 6 tarts
When she was just 22, Whitney Miller won the first U.S. season of the Fox show MasterChef. She is the author of Modern Hospitality: Simple Recipes with Southern Charm. While working on her second cookbook, she frequently travels around the U.S. and as far away as China to conduct cooking demonstrations and culinary classes. For more, visit whitneymiller.net, connect with Whitney MillerH on Facebook and follow her on Twitter @whitneymillerH.