- 2 medium cooking apples, peeled, cored, and chopped
- 2/3 cup fresh or frozen blueberries
- 1 tablespoon heat-stable granular sugar substitute
- 1/2 teaspoon apple pie spice or ground allspice
- 1 1/3 cups whole wheat pastry flour
- 1/4 teaspoon kosher salt
- 1/3 cup extra-virgin olive oil
- 3 tablespoons low-fat milk
- In a medium bowl combine apples, blueberries, sugar substitute, and the 1/4 teaspoon apple pie spice; set aside.
- In another medium bowl stir together whole wheat pastry flour, kosher salt, and the 1/8 teaspoon apple pie spice. Add oil and milk all at once to flour mixture. Stir lightly with a fork until dough comes together. Divide dough into 6 portions. Using six 3 1/2- to 4-inch individual tart pans with removable bottoms, press one dough portion on the bottom and up the side of each tart pan. Divide fruit mixture among pastry-lined pans. Place tart pans on a large baking sheet. Place a large piece of foil over tart pans; press down lightly around the edges to seal.
- Bake in a 375 degrees F oven for 20 minutes; remove foil. Bake about 20 minutes more or until fruit is tender. Let cool in tart pans on a wire rack for 15 minutes. Carefully remove sides of tart pans. Serve warm or cool.