Cooked fruit tart
( Crostata con frutta cotta )

Pear-and-apple compote tart recipe

Preparation and cooking

• - Make tart shell mixing all the ingredients quickly until a smooth dough.
  There is another way to prepare tart dough with no eggs and butter. Follow the link below.
• - While your dough is resting, prepare tart filling.
  Peel and dice apples and pears.
  Cut plums into little pieces.
  Cook all your fruit in a pan after adding lemon rind and juice and sugars.
  Cook on a low heat, stirring now and then, about 15 minutes.
• - Baking your tart.
  Preheat oven to 180°C (350°F).
  Roll out your tart dough on a lightly floured surface.
  Line bottom and sides of a 8-inch tart pan (with a removable bottom) with waxed paper.
  Pat tart dough into the bottom and up side of your pan.
  Prick its bottom with a fork and spoon cooked fruit.
  Level its surface.
  Bake until its dough is golden, 35 to 40 minutes.

Just before serving

• - Take your tart out of pan after it has cooled.

Note

Tips

• - I suggest a 6-inch round pan in the recipe for this cake shell. In this specific case my choice is 8 inches. The reason is easily explained. I prefer a more limited thickness for this tart shell to taste better its filling.
• - You can preserve it up to 3 days at room tempearture.
• - Once cooked, fruit should remain soft but not liquid. If there were fruit vegetation liquid, you should crush some dry biscuit on the bottom of the dough before adding the fruit compote rather than to continue cooking the fruit itself.

Menu planning

• - Serve this cooked fruit tart at breakfast, as a snack in the afternoon or in a lunch or dinner menu for kids.

Useful links for this recipe

• - Here's the recipe for low fat and low calorie tart dough!

Healthy eating

• - This is a low-fat, low-calories and low-sugar cake. There is no butter and eggs in the tart.
  In fact this tart has very few calories, compared to other cakes.
  It is healthy because low in sugars. I'd recommend it for all ages and especially for kids: they should not be accustomed to an excess of sugar. Now sugar is told to be the sweet poison and nutritionists tend to bring its daily intake to 50 grams per day. A portion of this cake has approximately 23 grams of sugar and then you shouldn't eat more than a serving per day.
  It's great for breakfast.
  Note also the absence of butter. Nutritionists recommend a very moderate weekly use.
• - Fiber per serving: 4.1 grams

Loretta

What's the right wine for " Cooked fruit tart "?

Pair a sparkling sweet wine such as Asti Moscato (from Piedmont) to this compote tart.