This recipe came to me unbidden. Last winter, Alex and I often ate out in the mornings; he would order his greasy breakfast, while I’d opt for the “fruit bowl”, which I liked to refer to as the “fruit tartare”. I love tartares so much that my telling Alex I’d found a way to eat it in the morning became an inside joke!
One such morning, I woke up to find a beautiful fruit tartare—Alex’s masterpiece—in front of me.
I waited for summer to come back to make this recipe using fresh local strawberries and other fresh fruits.
So why not follow Alex’s example this weekend, and impress your partner, your loved ones, your kids, or your brunch guests with this simple recipe.
I bought my cookie cutters at the cooking supply store, Arès. They only cost a few bucks and are well worth it. However, if you don’t have any, use a previously washed can of tuna with both the bottom and top removed.
- ServesYields 2 tartares
- Prep time10 min
- Cook time-
- FreezingNe se congèle pas.
- 1/2 cup vanilla Greek yogurt + 1 tbsp
- 1 cup store-bought or homemade granola
- 1/2 cup fresh strawberries, finely diced
- 1/2 cup red grapes, diced
- 1/2 cup fresh raspberries
- 1 teaspoon honey
- In a bowl, combine 1/2 cup yogurt and the granola. Set aside.
- In another bowl, combine the strawberries, grapes, raspberries, honey, and 1 tbsp yogurt. Set aside.
- Place a cookie cutter (see tip) in the centre of a plate and pour in 1/4 of the granola mix. Press firmly on the granola. Top the layer of granola with half of the fruit mixture and cover with another 1/4 of the granola mix. Gently remove the cookie cutter and repeat for the second tartare.