(Tart with stewed fruit - Our recipe)

tart with cooked fruit made with apples, pears and dried plums

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For the dough
220 g (8 oz) all purpose flour plus more for dusting
85 g (3 oz) sugar
1 teaspoon baking powder
1/2 teaspoon vanilla powder
5 tablespoons extra virgin olive oil
6 tablespoons cold milk
For the filling
800 g (1 3/4 lb) apples
800 g (1 3/4 oz) pears
60 g (2 oz) dried stoned plums
2 tablespoons sugar
Grated rind of a lemon
Half a lemon juice

Time:
preparation: 40 minutes
cooking: 50 minutes
Difficulty:
medium difficulty
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Making the tart shell.
Sift the flour, sugar, vanilla and baking powder over a working surface. Make a hole in the centre and add milk and olive oil. At the beginning incorporate the mixture with flour into the olive oil and milk with your fingers then knead very well and quickly until the mixture becomes homogeneous. Add other flour only if necessary. Gather the tart dough into a ball and put on to a sheet of cling film. Let it rest for about 30 minutes in a cool place.
Meanwhile peel and dice the apples and pears. Cut the plums into little pieces. Cook all the fruit in a pan after adding the lemon rind, lemon juice and sugars. Cook on a low heat for about 15 minutes, stirring now and then.
Preheat oven to 180°C (350°F). Roll out the tart dough on the lightly floured surface. Line the bottom and sides of a 11-inch tart pan (with a removable bottom) with waxed paper. Pat the tart dough into the bottom and up side of the pan. Prick the bottom of the tart with a fork and spoon the fruit. Level the surface.
Bake for 35-40 minutes.
Take out of pan after it has cooled.

Note

- This is a low-fat, low-calories and low-sugar cake. There is no butter, no eggs in the tart.
- You can preserve up to 3 days at room tempearture.
- Serve it at breakfast, as a snack or in a lunch or dinner party.