Recipe: Rustic Fruit Tart

October 16, 2015 Providence Health Team


Serves 12

This layered tart is like a bread pudding, making it perfect for dessert or for brunch. It’s full of fruit so serve it up without the guilt. Apples have pectin, a soluble fiber that helps to prevent cholesterol buildup.


  • Non-stick pan spray
  • 2 tablespoons unseasoned bread crumbs or panko bread crumbs
  • 4 large egg whites (½ cup egg substitute)
  • ¼ cup low-fat half-and-half
  • ⅔ cup granulated sugar
  • pinch of salt
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • 2 tablespoons fresh lemon juice
  • 1½ cups all-purpose flour
  • ½ cup dried cranberries
  • 6 cups (about 5 large) mixed apples and pears, peeled and sliced into thin slivers


  1. Preheat the oven to 375°F. Spray a 9-inch round springform pan and lightly dust with bread crumbs or panko.
  2. Beat the egg whites and half-and-half in a large mixing bowl.
  3. Beat in sugar, salt, spices, and lemon juice.
  4. Add the flour to the milk mixture and mix to form a thick cake batter.
  5. Add the fruit to the batter and mix gently just until the slices are evenly coated.
  6. Pour into prepared pan.
  7. Bake at 375°F for about 50 minutes, or until the top is well-browned.
  8. Cool in the pan for at least 15 minutes before unmolding.
  9. Serve warm or at room temperature.

Per serving: 168 calories, 3g protein, 39g carbohydrate, 3g fiber, 1g fat, 0g saturated fat, 0g mono fat, 0mg cholesterol, 40mg sodium

THE SEASONED COOK: Be sure to taste the fruit in advance to gauge the need for sugar. Substitute soft fruits such as plums or nectarines as well as various Asian pears and apples.

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