Fall Tart

Fall Tart

An apple, pear, and cranberry tart.

6 servings
Preparation 15 min
Cooking 45 min

Standing 15 min

340 calories per serving 


200 g puff pastry dough   1/2 box
  parchment paper, to line the sheet    
1/4 cup white flour (all purpose)   30 g
1/4 cup brown sugar   50 g
1 tsp ground cardamom   3 g
3 apples, Cortland or Lobo   550 g
3 pears, firm-ripe   460 g
1 cup cranberries   100 g
1 tbsp butter, unsalted   14 g
6 scoops vanilla ice cream [optional]   375 mL

Before you start

Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.


  1. Preheat the oven to 205°C/400°F. Butter a large baking sheet (about 30 x 38 cm) and line it with parchment paper.
  2. Combine the flour, brown sugar, and cardamom in a large bowl. Peel the apples, remove and discard the cores, then cut them into 5 mm thick segments. Peel the pears, remove and discard the cores, then cut them into slightly thicker segments (about 7 mm). Place the apple and pear pieces into the flour mixture as soon as they are ready in order to avoid darkening. Add the cranberrys, then toss gently to make sure the fruits are thoroughly coated.
  3. On a lightly floured board, roll out the puff pastry to a 33 cm square (approx.), using a rolling pin. Place the pastry on the prepared baking sheet. Arrange the fruit in the centre of the pastry leaving an uncovered frame of about 5 cm from the edges. Fold the pastry back over the fruit. Cut the butter into small pieces and add them on top.
  4. Cook the tart in the middle of the oven about 15 min. Lower the heat to 190°C/375°F, then continue to cook 30-35 min, until the fruits are tender and the pastry is crisp and golden.
  5. Take the tart out of the oven and set it aside to let it cool, about 15 min. Serve the tart luke-warm, with an optional scoop of vanilla ice cream on top of each serving.

Nutrition Facts Table

Nutrition Facts

per 1 serving (200g)


% DV*

* DV = Daily Value




15 g

23 %

Saturated 3 g
+ Trans 0.1 g

16 %


5 mg


90 mg

4 %


50 g

17 %


5 g

22 %


23 g


4 g

Vitamin A

2 %

Vitamin C

10 %


2 %


10 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: ¼ serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Low :
Source of :
Copper, Iron, Magnesium, Niacin, Omega-3, Omega-6, Potassium, Vitamin B1, Vitamin B2, Vitamin E, Vitamin K
Good source of :
Fibre, Folacin, Selenium
Excellent source of :

More info

This recipe is in the following categories: Fruits | Desserts | Halal | High Fibre | Kosher | Low Sodium | Source of Omega-3 | Vegetarian | Bake

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