A Fresh Fruit Tart for Breakfast...

Yesterday was a rather difficult day for me.  My mom is at Mayo Clinic and it looks like her cancer may be back.  She has battled it successfully twice before but this time things are a bit different.  She is scheduled for a full battery of tests to determine the scope, magnitude, and treatment options. She is a remarkable woman.  She is my biggest cheerleader.  She is a magnificent sounding board for my wildest ideas.  She is the air underneath my loftiest dreams.  She is my "Mom" in the purest sense of the word.

So how does this tie to my decision to have a fresh fruit tart for breakfast? 

Well, I am not an emotional eater.  In times of stress, anger, or anxiety I am incapable of swallowing without choking.  Even drinking water becomes difficult.  I know that not eating will not help me deal with the possible challenges that I will be facing in the next few days.

I knew that the only way that I would be distracted enough to eat a good breakfast would be if I made something that was extraordinarily good.
Something so flavorful and visually majestic that it would nourish my
body and sustain my soul.

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Such a big order called for something more than fruit filled
crepes, belgian waffles, eggs benedict, quiche or croissants.

When I entered the kitchen I discovered the perfect inspiration.    In the
middle of the kitchen table was a brand new set of three differently  sized
spring form pans.  I found them on sale a while ago and decided I would  
appreciate having more sizes to choose from than just the one my mother gave me when we were married 30 years ago.

For the base I made a simple creation that was a cross between a thick crepe and a thin sponge cake.  I simply pureed a banana with a splash of sugar free vanilla syrup, 1/4th cup egg substitute, and 1/4 cup of my homemade dry all purpose mix. 

This mix is similar to Bisquick but the flavor is so much better because I control all of the ingredients.  I use it to make just a few muffin, baking powder biscuits, or single serve desserts without much fuss, mess, or leftovers.  It also comes in handy for several other quick and easy treats.

I baked it in a spring form pan for 10 minutes in a 375* oven.  While it baked I sliced up some of my favorite fruits. I used a granny smith apple, plum,
nectarine, rainier cherries, and some frozen mixed assorted berries.
 
After the base was baked I layered in the fresh fruit and added the  berries to the center.  I then glazed it with a 1 cup of apple juice and 1 Tbl of raw honey in which I dissolved a packet of Knox gelatin.

I then returned the tart to the oven for another 10 minutes to warm and
lightly soften the fruit without cooking it as much as occurs when you bake
a pie.

I placed it in the center of platter and it looked like a beautiful spring flower. A healthy sized portion contained less than 160 calories because some of the apple juice ran out of the pan and I did not reduce the overall calorie count.

The gently warmed fruit was so comforting and soothing. The rest of the tart is in the refrigerator and  will probably be a wonderful snack or dessert later this weekend.

Too bad my mom is 3000 miles away.  She would have enjoyed my breakfast as much as I did.  I know she will be happy that I made such a delightful dish and we will both have a reason to smile and embrace the sweet bites of life
today.