Better fruit tart

Monica declared this her favorite dessert ever!

I pounded up 3 graham crackers, added 2 tablespoons of sugar and 1 tablespoon of coconut oil, and pressed it rather haphazardly in a tart pan. I baked it at 325 F for maybe 10-15 min to give it a bit of crunch, but it still crumbled all over when I served it. But for once, it was tastey! I made a package of lemon Jello Pudding mix with skim milk and poured it on top of the cooled crust. Topped with berries (Monica did that part, actually), and I recommended warming up some jelly (apricot is a classic to use), and brushing it on top of the fruit to help it maintain its juiciness and shine. Everyone loved it, LPL or not! I couldn't cut a clean, nice looking piece, but it didn't matter, it was still delicious.

Rustic Apple Tarts

I've been at a loss for a long time about the best option for a pie crust. They often stuck horribly to the pie pan and were dense and chewy. Yuck. Which is a shame, as a fruit-based dessert is such an obvious answer for LPLD. So maybe the answer is to free the pie from the pan? I made these rustic apple tarts and instead of butter I used half coconut oil, and half MCT oil. Not perfect for LPL, but they were certainly delicious! Lighter crust, one actually worth eating. I skipped the butter entirely in the filling, and used just egg white for making the pastry extra golden - turned out great. Don't forget the dusting of flour before you put the apples in, it really made a difference - the ones I forgot to dust ended up leaking apple juice and burning on the edges from it. Still tasty, but not quite as pretty.