Several friends have asked for this recipe. It's a great way to "detox" from the sugar high of late December:

January (2017) De-Tox Fruit Tart
Allison Aldrich Smith

Prepare graham cracker crust:
12 graham crackers (I used Annie's Organic Honey Grahams this time)
6 Tbsp. melted butter
Either pulse crumbled graham crackers in a food processor or put them in a plastic or paper bag and roll over the bag with a rolling pin until all the crackers are evenly crushed.
In a bowl, mix in the melted butter.
Press into a pie plate or 10” tart pan. Use your fingers, or the back of a spatula or measuring cup.
Bake at 350F for 10-15 minutes until golden.

While graham cracker crust is baking, prepare pastry cream filling:
Mix dry ingredients:
2 Tbsp. flour
2 Tbsp. cornstarch
pinch of salt

In a separate bowl, mix:
2 eggs
2 cups light cream (or mix of whole milk and heavy cream)
1 Tbsp. honey

Put dry ingredients in saucepan over medium heat. Gradually add in the cream mixture whisking constantly. Whisk for 8-10 minutes until cream is thick enough to leave a path when the spoon is pulled through. Add 2 Tbsp. butter
2 tsp. vanilla

Allow to cool on stovetop. If not using immediately cover with plastic wrap in direct contact and refrigerate.
Put pastry cream in pie shell/tart pan.
Place seasonal fruit in artful pattern. Glaze with mix of clear fruit jelly and warm water (Good directions for fruit glaze here: Dessarts: How to Glaze a Fruit Tart).