Loretta Sebastiani

Loretta Sebastiani
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Cooked fruit tart
( Crostata con frutta cotta )

Our original home cooking

This pear-and-apple compote tart is soft and taste. All this despite this dough is made without butter and eggs. Sugar is in limited quantities. In short, a healthy cake. Think of it: low fat/ low sugar/ low calorie tart. This is not bad considering everything that is now known on the gentle poison that is sugar.

difficulty: medium

time: preparation: 40 minutes
cooking: 50 minutes
total: 1 h 30 minutes

calories: 192 (kCal)

Ingredients / Serves 12

  • For tart dough
  • 220g (7 3/4 ounces) all-purpose flour plus more for dusting
  • 85g (3 ounces) granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla powder
  • 3 tablespoons plus 2 teaspoons extra virgin olive oil
  • 5 to 6 tablespoons cold low-fat milk
  • For tart filling
  • 800g (1 3/4 pound) apples
  • 800g (1 3/4 pound) pears
  • 60g (2 ounces) dried stoned plums
  • 2 tablespoons sugar
  • Grated rind of an organic lemon
  • Half a lemon juice
medium difficulty
preparation: 40 minutes
cooking: 50 minutes
total: 1 h 30 minutes
How many calories in a serving?
Calories: 192 (kcal) 10 % - 805 (kJ)
Protein: 2.6 (g) 6 % GDA
Total fat: 4.4 (g) 7 % GDA
Total carbohydrate: 37.3 (g) 14 % GDA
Sugars: 23.5 (g) 27 % GDA

Download free PDF version (196 download).

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.



  • - 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

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


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

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