This layered fruit tart is like a bread pudding, making it perfect for dessert or for brunch. It’s full of fruit so serve it up without the guilt. Apples have pectin, a soluble fiber that helps to prevent cholesterol buildup. —Susan E. Levy
Non-stick pan spray
unseasoned bread crumbs or panko bread crumbs
large egg whites
pinch of salt
fresh lemon juice
1 ½ cups
(about 5 large) mixed apples and pears, peeled and sliced into thin slivers
In This Recipe
Preheat the oven to 375°F. Spray a 9-inch round springform pan and lightly dust with bread crumbs or panko.
Beat the egg whites and half-and-half in a large mixing bowl. Beat in sugar, salt, spices, and lemon juice. Add the flour to the milk mixture 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 prepared pan.
Bake at 375°F for about 50 minutes, or until the top is well-browned. Cool in the pan for at least 15 minutes before unmolding. Serve warm or at room temperature.