I had decided to go on a diet, but I couldn’t do it; unfortunately, I am very fond of sweets, and the temptation is strong!
I had some apples in the pantry to use up, so I decided to make something sweet by adding some whole wheat flour, rich in more fibers to feel less guilty.
The whole wheat tart with apples, raisins, and pine nuts is a somewhat rustic but healthy and wholesome dessert; it is very tasty and perfect for breakfast or snack for both adults and children.
A seemingly autumnal dessert, but suitable for any season for those who love apples like me!
You can naturally customize and fill it with other fruits according to the season or what you like best.
For this simple tart, I prepared a rustic pastry shell using whole wheat flour, olive oil, eggs, sugar, and grated lemon, completing it with a delicious filling of apple slices, raisins, pine nuts, cinnamon, and orange marmalade for a rich taste and aroma.
It is butter-free, making it perfect for those who are lactose intolerant.
I can’t say it’s a light dessert, but compared to other sweets, it has a few fewer calories, so perhaps a second helping is justified.
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- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the tart
- 1.5 cups whole wheat flour
- 1.25 cups all-purpose flour
- 0.65 cups sugar
- 2 eggs (large)
- 3.5 tbsp olive oil (fruity or seed)
- 1 lemon zest (or grated orange)
- Half teaspoon baking powder
- 3 apples (yellow or red)
- 2 tablespoons raisins
- 2 tablespoons pine nuts
- 2 teaspoons cinnamon powder
- Half lemon zest (grated)
- 2 tablespoons lemon juice
- 2 tablespoons orange marmalade (plenty)
Tools
- 1 Bowl
- 1 Stand Mixer
- 1 Rolling Pin
- 1 Pan
- 1 Oven
Tart Steps
In a bowl or in the stand mixer bowl, mix the eggs with the sugar and oil, add the grated zest and then pour in the sifted flours and baking powder.
Work the dough well with the stand mixer or with your hands until you get a firm and homogeneous dough.
No need to rest, you can roll out the dough immediately with the rolling pin and line an aluminum tart pan, of 10-11 inches, using some flour dusting.
With a fork, prick the tart base and cut off the excess dough from the edges.In the meantime, turn on the oven to 356°F (180°C) fan.
Peel the apples, remove the core and slice them, put them in a bowl, add the raisins, pine nuts, zest, and juice of lemon or orange, the cinnamon, and a generous tablespoon of orange marmalade or peach jam.
Mix and blend the ingredients well, if you prefer, you can add sugar; I didn’t add any because the apples were sweet enough.
Spread a tablespoon of marmalade on the base of the whole wheat dough, arrange the apple slices, then roll out the remaining dough and cut out strips or braids and place them on the filling.
Brush the strips with a bit of marmalade and place the pan in the oven.
Bake the tart in a preheated oven at 356°F (180°C) fan, for 15 minutes on the lower part of the oven and another 15 minutes on the middle rack, if using a static oven, check the tart to see if it needs a few more minutes of baking.
Baking times may vary based on your appliance’s power and brand.
Remove the tart from the oven when it is well-cooked and golden.
Storage and Tips
The tart keeps fresh for about 2-3 days under a glass dome.
You can also add chocolate chips or other nuts according to your tastes.
FAQ (Questions and Answers)
Can I fill the tart with something else?
Yes, you can replace the apples with pears or other fruits like strawberries or blueberries, removing the cinnamon and nuts.
Can I use butter instead of oil?
If you prefer, you can substitute oil with 70 g of butter.
Can I use custard instead of marmalade?
Yes, you can use lemon custard or orange custard
Can I use a dough without whole wheat flour?
Certainly, you can use any type of dough with all-purpose flour.
