By Mayo Clinic Staff

Dietitian's tip:

This fruit tart is a sweet yet low in added sugar.

To make this plant based, use syrup or vegan butter.

Number of servings

Serves 8
  1. DASH diet
  2. Low-sodium
  3. Heart-healthy
  4. Weight management
  5. Plant-based
  6. Meatless
  7. Healthy-carb
  8. Diabetes meal plan
  9. Kidney diet
  10. 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 large tart apples, cored, peeled and sliced
  7. For the crust:

  8. 1 1/4 cups whole-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 small microwave-safe bowl, combine the cranberries and apple juice. Cook on high for 1 minute, then stir. Continue to 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. Stir in the vanilla and cinnamon. Set aside.

Heat the oven to 375 F. In a large bowl, combine the cornstarch and apple slices. Toss well to coat evenly. Add the cranberries and juice mixture. Mix well. Set aside.

In a large mixing bowl, whish together flour and sugar. Melt butter and add oil. Drizzle butter and oil over dry ingredients. Mixture will be 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 completely cover the filling. It should look rustic.

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.

Nutritional analysis per serving

Serving size: 1 wedge

  • Total carbohydrate 36 g
  • Dietary fiber 5 g
  • Sodium 3 mg
  • Saturated fat 2 g
  • Total fat 5 g
  • Trans fat Trace
  • Cholesterol 6 mg
  • Protein 3 g
  • Monounsaturated fat 2 g
  • Calories 193
  • Total sugars 17 g
  • Added sugars 1 g
  • Potassium 178 mg
July 28, 2022