Fruit Tart Cake Recipes For Dessert
Cherry Tart Recipe Ingredients:
3, 15 ounce each cans apricot, halves in light syrup, drained and chopped
1 medium apple, seeded and chopped coarsely
1/3 cup dried cherries, chopped coarsely
1 1/3 cup whole-wheat pastry flour
1 tablespoon crystallized ginger, chopped finely
2 tablespoon fresh orange juice
2 teaspoon fresh orange peel, shredded finely
1/3 cup shortening
1 tablespoon cornstarch
¼ teaspoon ginger, ground
¼ teaspoon cinnamon, ground
¼ teaspoon salt
2 tablespoon sugar, granulated
1 tablespoon sugar, granulated
Water, tap water for boiling
5 tablespoon water, cold water, divided
- Preheat the oven to 375 degree Fahrenheit. In a small bowl place the dried cherries. Cover the cherries with enough water and let it stand for 20 to 25 minutes. Drain water and set the cherries aside.
- Combine 1 1/3 cups whole pastry flour along with ¼ teaspoon ground cinnamon, ¼ teaspoon salt, ¼ teaspoon ground ginger and 1 tablespoon sugar in a medium bowl. With the help of a pastry blender cut in the 1/3 cup shortening in pea size pieces. Over a part of the flour mixture, sprinkle cold water and toss the flour with a fork. Leave this moistened dough in one corner of the bowl. Similarly using 1 tablespoon cold water at a time repeat moistening the flour mixture in parts until all the flour is moistened. You may need 4 to 5 tablespoons of cold water to moisten all the flour mixture. Form this moistened dough into a ball and divide the ball into 8 portions.
- Take 4 inch or 4×2 inch round tart pans with removable bottoms and lightly coat them with non stick cooking spray. Press one portion over one tart bottom and flute sides of the prepared tart pans.
- Stir together cornstarch with sugar to prepare the tart filling. To this mixture add drained cherries, apricots, orange juice, orange peels and crystallized ginger. Toss gently to coat all the ingredients well.
- Evenly divide chopped apple among all the pastry shells. Cover the apples with the tart filling and place the tart pans in the preheated oven to bake. Bake until the tart filling appears bubbly across the surface or for about 40 to 45 minutes. For the last 10 minutes of baking cover the tats with a foil to avoid over browning or to prevent burning. Serve the tars hot. If desired, you may even cool the tarts before serving. This recipe makes 16 servings.
- Apricot-cherry tart is a low calorie low fat recipe as it provides only 130 calories and 4 gm total fat per serving.
- To make this recipe diabetes friendly use granulated natural or artificial sweetener in place of table sugar.