Rustic Apple-Cranberry Tart - 36g Carbs, 4g Fiber
{I made this with pears instead of apple…it was yummy!
Take care, Gloria}
From The Mayo Clinic
Dietitian’s tip:
Any tart baking apple — such as Granny Smith, R.I. Greening
or Northern Spy — works well in this rustic tart. Serve the
tart with a scoop of fat-free frozen yogurt or a dollop of
light or fat-free whipped topping.
Low sodium = no more than 140 mg of sodium per serving
Serves: 8
For the filling
1/2 cup dried cranberries
1/4 cup apple juice
2 Tbsp cornstarch
4 large tart apples, cored, peeled and sliced
1 tsp vanilla extract
1/4 tsp ground cinnamon
2 tsp sugar
For the crust
1 1/4 cups whole-wheat (whole-meal) flour
2 tsp sugar
3 Tbsp trans-free margarine
1/4 cup ice water
Preheat the oven to 375 F.
In a small microwave-safe bowl, combine the cranberries and apple
juice. Cook on high for 1 minute, then stir. Heat for 30 seconds
at a time — stirring after each interval — until the apple juice
is very hot. Cover and set aside until the mixture is close to
room temperature, about 1 hour.
In a large bowl, combine the cornstarch and apple slices. Toss
well to coat evenly. Add the cranberries and juice. Mix well.
Stir in the vanilla and cinnamon. Set aside.
To prepare the crust, add flour and sugar in a large mixing bowl.
Using a fork or pastry cutter, cut in the margarine until the
mixture is crumbly. Add the ice water 1 tablespoon at a time
and mix with a fork until the dough begins to form a rough mass.
Tape a large piece of aluminum foil to the countertop. Sprinkle
it with flour. Place the dough in center of the foil and flatten.
Using a rolling pin, roll the dough from the center to the edges,
making a circle about 13 inches in diameter. Place the fruit
filling in the center of the dough. Spread the filling over the
dough, leaving a 1- to 2-inch border. Fold the edges of the crust
up and over the filling. The pastry won’t cover all of the
filling — it should look rustic. Sprinkle with 2 teaspoons sugar.
Remove tape from the foil and countertop. Place another piece of
foil over the tart to protect the exposed fruit. Slide tart,
bottom and top foil included, onto a cookie sheet and bake about
30 minutes. Remove the top foil and continue baking until browned,
about 10 minutes. Cut into 8 wedges and serve immediately.
Serving size: 1 wedge
Nutritional Analysis per Serving:
189 Calories, 0 Cholesterol, 3g Protein, 52mg Sodium, 36g Carbs,
4g Fiber, 5g Total fat, 173mg Potassium, 1g Saturated fat,
14g Calcium, 2g Monounsaturated fat
Mayo Clinic Healthy Weight Pyramid Servings:
1 Fruits, 1 Carb, 1 Fats
Diabetes Meal Plan Exchanges:
1 Starches, 1 Fruits, 1 Fats
Dash Eating Plan Servings:
1 Grains and grain products, 1 Fruits, 1 Fats and oils