Rustic Fall Fruit Tart

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READY IN: 1hr 10mins

INGREDIENTS

  • 2teaspoons extra light olive oil
  • 2tablespoons unseasoned panko breadcrumbs
  • 4largeegg whites
  • 1⁄4 cupvanilla yogurt
  • 2⁄3 cupgranulated sugar
  • 1pinchsalt
  • 1⁄2 teaspoonground ginger
  • 1⁄2 teaspooncinnamon
  • 2tablespoonsfresh lemon juice
  • 1 1⁄2 cupsall-purpose flour
  • 1⁄2 cupdried cranberries
  • 6cups apples and pears, peeled and sliced into thin slivers(about 5 large)

    • NUTRITION INFO

    Serving Size: 1 (132) g

    Servings Per Recipe:12

    Calories: 169.5

    Calories from Fat 11 g 7 %

    Total Fat 1.3 g 1 %

    Saturated Fat 0.3 g 1 %

    Cholesterol 0.7 mg 0 %

    Sodium 43.1 mg 1 %

    Total Carbohydrate37.4 g 12 %

    Dietary Fiber 3.2 g 12 %

    Sugars 19.6 g 78 %

    Protein 3.5 g 6 %

    DIRECTIONS

  • Preheat the oven to 375*.Brush oil onto a 9-inch round springform pan to coat, and lightly dust with panko crumbs.
  • Beat the egg whites and yogurt in a large mixing bowl.Beat in sugar, salt, spices and lemon juice.
  • Fold in the flour and mix to form a thick cake batter.
  • Add the fruit to the batter and mix gently, just until the slices are evenly coated.Pour into the prepared pan.
  • Bake for about 50 minutes, or until the top is well-browned.Cool in the pan for at least 20 minutes before removing. Serve warm or at room temperature.

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