Fall Tart

11 Reviews
100% would make this recipe again

An apple, pear, and cranberry tart.

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Preparation : 15 min Cooking : 45 min Standing : 15 min
340 calories/serving

Ingredients

200 g puff pastry dough 1/2 box
parchment paper, to line the sheet
1/4 cup white flour (all purpose) 30 g
1/4 cup brown sugar 50 g
1 tsp ground cardamom 3 g
3 apples, Cortland or Lobo 550 g
3 pears, firm-ripe 460 g
1 cup cranberries 100 g
1 tbsp butter, unsalted 14 g
6 scoops vanilla ice cream [optional] 375 mL

Before you start

Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.

Method

  1. Preheat the oven to 205°C/400°F. Butter a large baking sheet (about 30 x 38 cm) and line it with parchment paper.
  2. Combine the flour, brown sugar, and cardamom in a large bowl. Peel the apples, remove and discard the cores, then cut them into 5 mm thick segments. Peel the pears, remove and discard the cores, then cut them into slightly thicker segments (about 7 mm). Place the apple and pear pieces into the flour mixture as soon as they are ready in order to avoid darkening. Add the cranberrys, then toss gently to make sure the fruits are thoroughly coated.
  3. On a lightly floured board, roll out the puff pastry to a 33 cm square (approx.), using a rolling pin. Place the pastry on the prepared baking sheet. Arrange the fruit in the centre of the pastry leaving an uncovered frame of about 5 cm from the edges. Fold the pastry back over the fruit. Cut the butter into small pieces and add them on top.
  4. Cook the tart in the middle of the oven about 15 min. Lower the heat to 190°C/375°F, then continue to cook 30-35 min, until the fruits are tender and the pastry is crisp and golden.
  5. Take the tart out of the oven and set it aside to let it cool, about 15 min. Serve the tart luke-warm, with an optional scoop of vanilla ice cream on top of each serving.

Nutrition Facts Table

per 1 serving (200 g)

Amount

% Daily Value

Calories

340

Fat

15 g

23 %

Saturated 3.1 g
+ Trans 0.1 g

16 %

Cholesterol

10 mg

Sodium

90 mg

4 %

Carbohydrate

50 g

17 %

Fibre

5 g

22 %

Sugars

23 g

Net Carbs

45 g

Protein

4 g

Vitamin A

3 %

Vitamin C

9 %

Calcium

2 %

Iron

12 %
More info

Claims

This recipe is :
Excellent source of  :
Manganese
Good source of  :
Fibre, Folacin, Selenium
Source of  :
Copper, Iron, Magnesium, Niacin, Omega-3, Omega-6, Potassium, Vitamin B1, Vitamin B2, Vitamin E, Vitamin K
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 1
Fats ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

11 Reviews (11 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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