SIMPLE FRUIT TART

Au revoir to strawberries and bonjour to raspberries. A tart of the two seemed most appropriate.

The crust is made from toasted walnuts and graham cracker crumbs and the sweetness comes from maple syrup, so if you're diabetic or trying to stay away from sugary, floury, buttery things, this is the perfect tart for you. You can put any fruit you want on top. (Blueberries will be magnificent. Oo, and peaches.)

One more thing. Lillet + Club soda + raspberries + lime wedge + ice = The perfect summer cocktail. (You could also substitute the club soda with prosecco. Hmmm...)

FRUIT TART WITH WALNUT CRUST

Crust:

½ cup walnuts lightly toasted ( See tips )

1 cup graham cracker crumbs, preferably whole-wheat

1 large egg white

1 T melted butter

1 T canola or peanut oil

Pinch of salt

Filling:

8 oz. reduced-fat cream cheese

¼ cup reduced-fat sour cream

¼ cup plus 2 T pure maple syrup, grade B, divided

2 cups fresh fruit

PREPARATION:

1. To prepare crust: Preheat oven to 325

2. Coarsely chop walnuts in a food processor. Add graham cracker crumbs and process until the mixture looks like fine crumbs.

3. Whisk egg white in a medium bowl until frothy. Add the crumb mixture, butter, oil, and salt. Toss to combine. Press the mixture into the bottom and ½ inch up the sides of a 9-inch removable-bottom tart pan. Set the pan on a baking sheet. Bake until dry and slightly darker around the edges, about 8 minutes. Cool on a wire rack.

4. To prepare the filling: Beat cream cheese, sour cream, and ¼ cup maple syrup in a medium bowl with an electric mixer on low speed until smooth. When the crust has cooled, spread the filling evenly into it, being careful not to break up the delicate crust. Arrange the fruit on top of the filling, pressing lightly so they set in. Drizzle remaining 2 T maple syrup over the berries. Chill for at least 1 hour to firm up.