Total Time: 1 hour 30 minutes; 40 minutes active
Servings: 12

INGREDIENTS

Crust

• 1 cup pecans
• 1 cup rolled oats
• 3/4 cup whole wheat pastry flour
• 1/8 teaspoon salt
• 1/4 cup butter, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla

Filling

• 1 cup crème fraîche
• 1/2 cup powdered sugar
• 1/2 teaspoon fresh lemon zest
• 1/2 teaspoon vanilla
• 2 cups fresh blueberries, strawberries and raspberries
• 3/4 cup all-fruit apricot jam

METHOD

1. For the tartlet shells, preheat the oven to 350 F.
2. Lightly oil a 12-cup muffin pan and reserve.
3. In a food processor, pulse the pecans to finely chop. Add the oats, flour, and salt and process to mince the oats finely.
4. Stir together the butter, maple and vanilla and pour into the processor. Pulse the processor to mix well, then transfer the oat mixture to a large bowl.
5. Squeeze and knead the mixture, if needed, to make a dough. Chill for 30 minutes.
6. Use a tablespoon to scoop 2 rounded tablespoons into each muffin cup. Use your fingers to press the dough into the bottom and evenly up the sides about 3/4 of an inch. Bake for 20 minutes.
7. For the filling, with an electric mixer or a stand mixer, whip the crème fraîche with the powdered sugar, lemon zest, and vanilla. The mixture will become thick and fluffy, like whipped cream.
8. To assemble, spread the crème fraîche in the cooled shell. Distribute the berries over the cream pressing gently to embed them. Chill until set.
9. In a cup, whisk the apricot jam with a tablespoon of water, then brush lightly over the berries. Assemble these the day you plan to serve them, so the crust doesn't get soggy.

Nutritional Information
322 calories, 19 g. fat, 27 mg. cholesterol, 54 mg. sodium, 37 g. carbohydrate, 3 g. fiber, 3 g. protein