From The Cleveland Clinic Healthy Heart and Lifestyle Guide and Cookbook
Fruit tarts are very easy to make and can vary as the seasons change. Use pears that are still semi-firm to ensure that they keep their shape when thinly sliced. You’ll find shaved semisweet chocolate in the aisle with other baking chocolates. The whole wheat crust adds a crunchy texture and extra fiber to any fruit tart.
Makes 8 servings
Filling
2 ounces fat-free cream cheese
1 teaspoon grated lemon zest
3 ½ tablespoons fresh lemon juice
1 tablespoon sugar substitute
¼ cup egg substitute
3 small or 2 large Anjou or Bartlett pears
½ teaspoon sugar
2 tablespoons shaved or grated semisweet chocolate
Whole Wheat Pie Crust (below)
1. Preheat over to 400ºF.
2. Roll out the dough as instructed in the recipe below. Place in a 10-inch tart pan with a removable bottom, pressing into the fluted rim. Trim any excess, then set in the freezer while you prepare the filling.
3. In a food processor, puree the cream cheese, lemon zest, 1 tablespoon of the lemon juice, the sugar substitute, and egg substitute until smooth. Spread evenly over the prepared tart shell.
4. Add 2 tablespoons of the lemon juice to a bowl of water. Peel and core the pears, placing the peeled fruit in the water to prevent browning. Thinly slice the pears. Form two concentric circles of the pear slices, overlapping slightly, on top of the cream cheese mixture. Sprinkle with the sugar and remaining ½ tablespoon lemon juice.
5. Bake for 20 to 25 minutes, until the crust browns, the filling is set, and the pear slices are tender. Cool, and just before serving top with shaved chocolate. Serve chilled or at room temperature.
Whole Wheat Pie Crust
¾ cup unbleached all-purpose flour, plus more for dusting
½ cup whole wheat pastry flour
1/8 teaspoon salt
5 tablespoon trans-fat-free vegetable shortening
In a mixing bowl, combine white and whole wheat flours with salt. Add shortening, and with pastry blender, cut fat into the flour or quickly use fingers to break up shortening and form a coarse meal. Sprinkle with ice water, 1 tablespoon at a time (up to 5 or 6 tablespoons). Mix with fork until moist dough forms. Roll dough into a 1/8-inch-thick round on floured piece of wax paper or pastry cloth. Roll it onto a rolling pin and then unroll it onto the pie pan. Freeze for 10 minutes before baking.
Per serving
160 calories (39% calories from fat)
7 g total fat (2 g saturated fat)
3 g protein
21 g carbohydrate
3 g dietary fiber
5 mg cholesterol
30 mg sodium
114 mg potassium
Note: If you don’t want to use chocolate shavings, melt ½ cup sugar-free jam or preserves with 1 tablespoon fresh lemon juice and 2 tablespoons sugar substitute. Simmer until the mixture begins to thicken, and brush over fruit to add shine and great taste.
The Cleveland Clinic Healthy Heart and Lifestyle Guide and Cookbook is available from Random House, Inc., or wherever books are sold.
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