Rustic Apple-Cranberry Tart-Mayo Clinic

Mayo Clinic Staff

Dietitian Tips:

This fruit tart is sweet and low in sugar.

Number of servings

For 8 people

  1. Healthy carbs
  2. Low sodium
  3. High fiber


    For filling:

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

  8. 11/4 cup whole grain flour
  9. 2 teaspoons of sugar
  10. 1 1/2 tablespoon unsalted butter, melted
  11. 1 1/2 tbsp rapeseed oil
  12. 1/4 cup ice water


Place cranberries and apple juice in a small microwave-safe bowl. Cook on high heat for 1 minute and stir. Continue heating for 30 seconds at a time until the apple juice becomes very hot (stir after each interval). Cover and set aside for about 1 hour until the mixture approaches room temperature. Add vanilla and cinnamon and stir. Save it.

Heat the oven to 375 degrees Fahrenheit. In a large bowl, combine cornstarch and apple slices. Mix well and apply evenly. Add a mixture of cranberries and juice. Mix well. Save it.

In a large mixing bowl, whisk the flour and sugar together. Melt the butter and add the oil. Sprinkle butter and oil over the dried ingredients. The mixture becomes brittle. Add 1 tablespoon of ice water at a time and mix with a fork until the dough begins to form a coarse mass.

Tape a large piece of aluminum foil to the countertop. Sprinkle with flour. Place the dough in the center of the foil and flatten it. Using a rolling pin, roll the dough from center to edge to make a circle with a diameter of about 13 inches.

Place the fruit filling in the center of the dough. Spread the filling throughout the fabric, leaving a 1-2 inch border. Fold the end of the crust up and fold it over the padding. Pastries do not completely cover the contents. It should look naive.

Remove the tape from the foil and countertop. Place another foil on top of the tart to protect the exposed fruit. Slide the tart, the foil contained in the bottom and top onto the cookie sheet and bake for about 30 minutes. Remove the top foil and continue baking for about 10 minutes until browned.

Cut into 8 wedges and serve immediately.

Nutritional analysis per serving

Serving size: 1 wedge

  • Total carbohydrates 36g
  • Dietary fiber 5 g
  • sodium 3mg
  • Saturated fat 2g
  • Total lipid 5 g
  • Trans fat trace
  • cholesterol 6mg
  • protein 3 g
  • One unsaturated fat 2g
  • calorie 193
  • Total sugar 17g
  • Add sugar 1g
  • potassium 178mg


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