Cherry-Apple Tart with Baked Almond Crust

Cherry-Apple Tart with Baked Almond Crust

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From: Diabetic Living Magazine

Cherries and apples bake up into a thick and bubbly filling in this delicious dessert tart. The nutty crust, dessert topping and orange zest tie it all together.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • Baked Almond Crust
  • 1 cup all-purpose flour
  • ¼ cup ground toasted almonds
  • 2 teaspoons sugar (see Tip)
  • ¼ teaspoon salt
  • ¼ cup cut-up cold butter
  • 5 tablespoons water
  • Cherry-Apple Filling
  • ¼ cup sugar (see Tip)
  • 1 tablespoon cornstarch
  • 2 cups frozen pitted unsweetened tart red cherries, thawed
  • ½ cup chopped dried apple
  • 1 tablespoon light butter with canola oil
  • 1 teaspoon orange zest
  • 10 tablespoons frozen light whipped dessert topping, thawed
  • Orange zest (optional)

Preparation

  • Prep

  • Ready In

  1. Prepare crust: Preheat oven to 450°F. In a bowl stir together the flour, toasted almonds, sugar and salt. Using a pastry blender, cut in the butter until pieces are pea size. Sprinkle 1 tablespoon of water at a time, over part of the flour mixture; toss with a fork. Push moistened pastry to side of the bowl. Repeat moistening flour mixture with remaining water, using 1 tablespoon water at a time, until flour mixture is moistened. Shape into a ball.
  2. On a lightly floured surface, slightly flatten the dough. Using a rolling pin, roll dough from center to edge into an 11-inch circle. Transfer dough to an ungreased 9-inch round tart pan with a removable bottom. Ease pastry into tart pan, being careful not to stretch pastry. Press pastry into the fluted sides of the tart pan. Trim pastry even with edges of pan. Line pastry with a layer of heavy duty foil. Bake 8 minutes. Remove foil. Bake 3 to 4 minutes more or until dry and set. Cool in pan on wire rack.
  3. Meanwhile, prepare filling: In a medium saucepan combine sugar and cornstarch. Add the cherries, apple and butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in orange zest. Remove from heat.
  4. Spoon cherry mixture into baked tart crust, spreading evenly. Let filling cool completely. Cover surface with plastic wrap. Chill until ready to serve.
  5. Remove sides of tart pan. Cut into 10 wedges. Top each wedge with 1 tablespoon whipped dessert topping and, if desired, additional orange zest.
  • Tip: If you are using a sugar substitute, we recommend Splenda® Sugar Blend for the crust. Follow package directions to use product amount equivalent to 2 teaspoons sugar. We do not recommend using a sugar substitute for the filling. Nutrition Per Serving with Substitute: Same as below, except 166 cal., 24 g carb. (12 g sugars).

Nutrition information

  • Serving size: 1 wedge
  • Per serving: 168 calories; 7 g fat(4 g sat); 2 g fiber; 25 g carbohydrates; 2 g protein; 40 mcg folate; 13 mg cholesterol; 12 g sugars; 440 IU vitamin A; 2 mg vitamin C; 16 mg calcium; 1 mg iron; 107 mg sodium; 103 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ fat, ½ fruit, ½ other carbohydrate, ½ starch

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