Recipe Image

Rustic Apple-Sweet Potato Tart

  • 35 m
  • 1 h 25 m
Diabetic Living Magazine
“Using a combo of green- and red-skin apples gives the filling in this apple-sweet potato tart a pleasing touch of color. Look for Granny Smith, Newtown Pippin and Golden Delicious, as well as McIntosh, Empire and Braeburn varieties.”


    • Pastry Dough
    • ¾ cup all-purpose flour
    • ½ cup whole-wheat flour
    • ¼ teaspoon salt
    • 2 tablespoons butter
    • 2 tablespoons canola oil
    • 3 to 4 tablespoons cold water
    • Tart
    • 1 medium green-skin apple, cored and thinly sliced (1 cup)
    • 1 medium red-skin apple, cored and thinly sliced (1 cup)
    • 1 cup sliced, peeled sweet potato (see Tip)
    • 2 teaspoons lemon juice
    • 3 tablespoons sugar or sugar substitute (see Tip) equivalent to 3 tablespoons sugar
    • 2 teaspoons all-purpose flour
    • ¾ teaspoon ground cinnamon
    • ½ teaspoon ground coriander
    • 2 teaspoons honey
    • 2 teaspoons water


  • 1 Prepare pastry dough: Stir together all-purpose flour, whole-wheat flour and salt in a medium bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in canola oil. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time until all of the flour mixture is moistened. Shape into a ball. Set aside.
  • 2 Prepare tart: Preheat oven to 375°F. Line a large baking sheet with foil; sprinkle foil lightly with flour. Place reserved dough on foil. Flatten slightly. Roll dough from center to edge into a 12-inch circle. Set aside.
  • 3 Combine green-skin apple slices, red-skin apple slices and sweet potato slices in a large bowl. Add lemon juice; toss gently to coat. Combine sugar, 2 teaspoons flour, cinnamon and coriander in a small bowl. Add to apple mixture; toss gently to coat.
  • 4 Mound apple mixture in center of pastry, leaving a 2-inch border around edge. Fold pastry up and over filling, pleating dough as necessary. Cover apple mixture only with a double thickness of foil (do not cover dough).
  • 5 Bake for 40 minutes. Remove foil. Bake for 10 to 15 minutes more or until apples and sweet potato are tender. Combine honey and the water in a small bowl; brush over apple mixture. Serve warm.
  • Tips: If desired, substitute a red-skin apple, cored and thinly sliced, for the sweet potato.
  • If using a sugar substitute, we recommend Splenda Granular or Sweet'N Low Bulk or Packets. Follow package directions to use product amount equivalent to 3 tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 138 calories, 21 g carb.
ALL RIGHTS RESERVED © 2019 Printed From 9/18/2019