Low Fat Blackberry and Apple Tart

Recently, my daughters and I had a successful morning picking fruit at a local farm. We were lucky enough to get what must have been the last of the raspberries, but we focused most of our efforts on the blackberries—huge, glistening blackberries that looked about ready to drop from the branch without our help. It wasn’t long before we stripped some bushes of their fruit. Not content with our flat of blackberries, we visited the farm’s orchard, where many of the early season’s apples were ripe for picking. We managed to fill our basket with nearly eight pounds of rosy red William’s Pride. It’s a good job my kids like applesauce.

But what else could we do with our stash? Well, the raspberries pretty much disappeared before they made it home, so it was just a matter of figuring out what to do with some of the blackberries and apples, other than simply enjoying them raw. The first thing that came to mind was blackberry and apple pie, only I wanted to make a lower-fat version. So using my usual pie-crust substitute, phyllo dough, I made more of a blackberry and apple tart.

More Low Fat Fruit-Based Desserts

• Peach Blackberry Crisp
• Peach Tarts
• Pear Cranberry Strudel
• Lemon Blackberry Parfaits
• Broiled Nectarines with Sour Cream and Brown Sugar
• Cherry Turnovers

_{Photo © 2006 Fiona Haynes, licensed to About.com, Inc.}