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Warm Mango and Pineapple Tart

Makes six servings

Filling
2 mangoes, peeled and cut into small dice
2 cups small diced pineapple
1/2 cup honey, divided
1 vanilla bean, split in half lengthwise, beans scraped out

Crust
3 cups rolled oats

Preheat the oven to 350 degrees F (175 degrees C).

For the filling: In a mixing bowl, combine the mangoes and pineapple. In a small saucepan, heat the honey and vanilla bean to infuse the vanilla flavor into the honey, about two minutes. Remove honey from heat and add 1/4 cup to mangoes. Reserve on the side.

For the crust: In another mixing bowl, stir the oats and remaining 1/4 cup honey. Oats should stick together when pressed with fingers. 

Place six 4-inch pastry rings on a baking sheet and spray with cooking spray. Or spray an 8-inch cake pan with cooking spray.

Using about 2 tablespoons of oats per ring, press into the rings to form a bottom crust. Spoon 1/2 cup of mango mixture into the rings and press down to remove any excess air. Sprinkle 2 tablespoons of oats on top of mango to form the top crust.

If using cake pan, press half of the oats into the bottom of the pan. Pour mango on top of the oats. Press down to remove any excess air. Sprinkle the remaining oats on top of the mango to form the top crust.

Bake for 12 minutes or until oats are golden brown.

Per serving:
Calories 300; Protein 7 g; Total Fat 3 g; Saturated Fat 0.5 g; Carbohydrate 66 g; Dietary Fiber 6 g; Cholesterol 0 g; Sodium 5 mg