By Mayo Clinic Staff&#13

Dietitian’s suggestion:

This fruit tart is a sweet yet minimal in included sugar.

Number of servings

Serves 8

  1. Balanced carb
  2. Reduced Sodium
  3. High Fiber


    For the filling:

  1. 1/2 cup dried cranberries
  2. 1/4 cup apple juice
  3. 1 teaspoon vanilla extract
  4. 1/4 teaspoon ground cinnamon
  5. 2 tablespoons cornstarch
  6. 4 substantial tart apples, cored, peeled and sliced
  7. For the crust:

  8. 1 1/4 cups full-wheat flour
  9. 2 teaspoons sugar
  10. 1 1/2 tablespoons unsalted butter, melted
  11. 1 1/2 tablespoons canola oil
  12. 1/4 cup ice water


In a smaller microwave-protected bowl, incorporate the cranberries and apple juice. Cook on high for 1 minute, then stir. Continue to heat for 30 seconds at a time — stirring following each and every interval — until the apple juice is quite incredibly hot. Deal with and set apart right until the mixture is shut to place temperature, about 1 hour. Stir in the vanilla and cinnamon. Established apart.

Warmth the oven to 375 F. In a significant bowl, mix the cornstarch and apple slices. Toss nicely to coat evenly. Insert the cranberries and juice combination. Blend properly. Set apart.

In a massive mixing bowl, whish collectively flour and sugar. Melt butter and include oil. Drizzle butter and oil about dry ingredients. Mixture will be crumbly. Incorporate the ice h2o 1 tablespoon at a time and combine with a fork until finally the dough begins to sort a rough mass.

Tape a large piece of aluminum foil to the countertop. Sprinkle it with flour. Area the dough in centre of the foil and flatten. Employing a rolling pin, roll the dough from the centre to the edges, earning a circle about 13 inches in diameter.

Location the fruit filling in the middle of the dough. Unfold the filling above the dough, leaving a 1- to 2-inch border. Fold the edges of the crust up and above the filling. The pastry won’t entirely protect the filling. It really should glimpse rustic.

Remove tape from the foil and countertop. Position a further piece of foil more than the tart to secure the uncovered fruit. Slide tart, bottom and top foil involved, on to a cookie sheet and bake about 30 minutes. Take away the leading foil and carry on baking until finally browned, about 10 minutes.

Reduce into 8 wedges and serve quickly.

Nutritional evaluation for every serving

Serving measurement: 1 wedge

  • Overall carbohydrate 36 g
  • Dietary fiber 5 g
  • Sodium 3 mg
  • Saturated excess fat 2 g
  • Whole unwanted fat 5 g
  • Trans fat Trace
  • Cholesterol 6 mg
  • Protein 3 g
  • Monounsaturated extra fat 2 g
  • Calories 193
  • Full sugars 17 g
  • Additional sugars 1 g
  • Potassium 178 mg