fruit tart

This apple tart is pretty easy to make and it’s delicious! Not to mention it looks amazing. If you like things not too sweet you will love this crispy fruit tart. I make it with my easy oil crust, no butter, and very little sugar. I’ve tried it with different apples but granny smiths work the best. They are firm and easy to slice thinly. It takes three or four really big apples, about 1/2 pound each (I prefer four), and the glaze is just some apricot jam that’s warmed up a bit. I use St. Dalfour brand.

Most tarts use a crust with shortening or butter but mine is a much easier oil crust made with avocado oil but you can any flavorless vegetable oil of your choice.  You could actually press the entire crust into your pan but it’s hard to get an even thickness so I roll it between wax paper. Then it almost fits the pan and you can press it a little towards the edges and basically “cut & paste” the crust together. Try not to have any holes or cracks and also keep it inside the rim or it can burn. As it is, the edge of the crust gets really dark but it’s super crispy and delicious.

I make this tart in a 12-inch pizza pan and I have also used a pizza pan with holes and that works well too. Here it is right before baking:

I love this healthy dessert. Make it for a party and call it apple pizza. One thing about serving: The apples are cooked and soft so the best way to slice the tart is with a long knife using a rolling motion. The soft apples will try to stick to the knife so keep an eye on them. I tried using a pizza cutter (the wheel thingy?) – bad idea. It took some of the apples with it.

Be sure to slice the apples nice and thin – 1/8-inch thick. As for how to place the slices, be creative. I always do the perimeter first but you can do your own thing. I also tried making the crust using whole wheat flour but it would not come out crisp so all-purpose is the flour to use. Hey, the apples have fiber! ? Click here for the recipe. – Jenny Jones

What can I say? This is the most amazing, dramatic, show-stopping dessert ever! And if you think it looks good, wait until you taste it! Having a barbeque? Going to  potluck?  They’ll remember you forever if you bring this to the table. Fruit pizza is basically a giant sugar cookie (of course, my version is a little healthier than most because I use less butter). You bake and cool the cookie and while it’s cooling, you get all the fruit and glaze ready. Then you build your creation.

It’s perfect for summer parties but I make fruit pizza all year round. In the summer I use peaches, raspberries, blueberries, nectarines, strawberries, and cherries when they’re more affordable (this one has Queen Ann cherries and yellow grapes on the border). In the winter I use bananas, kiwi, papaya, grapes, mango, and whatever else I can find that’s soft and colorful. If you use bananas, make sure to coat them with lemon juice as soon as they’re sliced to prevent them from turning brown.

Creating the design is so much fun and I’ve never decorated two the same way. Always start with the border first as you create your own masterpiece. And trust me – it tastes just as good as it looks. To make your own fruit pizza, click here for the recipe. – Jenny Jones