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Where EAST meets the Northwest

ELEGANT & EASY. Tarts are a perfect festive end to any dinner party, and they make a lovely gift for a neighbor. This Orange and Raspberry Tart uses a simple olive-oil cake as the base, which is then topped with fresh berries. (Melissa díArabian via AP)

From The Asian Reporter, V27, #24 (December 18, 2017), page 10.

A berry tart in under an hour, using an olive-oil cake base

By Melissa díArabian

The Associated Press

During the holidays, we could all use a fantastic tart recipe in our hip pockets. Tarts are a perfect festive end to any dinner party, and they make a lovely gift for a neighbor. If the thought of making homemade crust intimidates you, or if you just prefer not to take in so many fat calories densely packed into a sheet of pastry, stick with me.

The tart Iím talking about today uses a simple olive-oil cake as the base, which is then topped with fresh berries. I took inspiration from a fruit-topped sponge cake and turned the idea into a recipe that could be made start-to-finish in about an hour, with much of that time spent baking or cooling. I whipped up a speedy orange olive-oil cake (technically speaking, itís a quick bread, but thatís our secret!) and made that the base, which works well with either regular flour or most gluten-free flours I have tried.

I used a pie pan with a raised center, a worthy minimal investment if you do any amount of baking. Buy one and youíll find a thousand uses for it. But if you donít have the special pie mold, use a regular tart or pie pan, and your results will be equally delicious. To create the pretty filling, I tossed a couple of cups of berries in a little orange marmalade thinned with hot water. Place the syrupy berries on the cake ó maybe take an extra minute or two to arrange them nicely for a bakery-made look ó and sprinkle on some powdered sugar to serve.

The cake itself has a mere 1/3 cup of sugar in the recipe, letting the raspberry topping offer most of the sweetness. The result is a gorgeous dessert or afternoon tea accompaniment that feels more indulgent than it actually is.

Food Network star Melissa díArabian is an expert on healthy eating on a budget. She is the author of the cookbook, Supermarket Healthy.

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Orange and Raspberry Tart

Servings: 8

Start to finish: 1 hour, including baking and cooling time


1 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Pinch cinnamon

1 egg

1/3 cup granulated sugar

1/3 cup olive oil

1/2 teaspoon vanilla extract

Zest of one orange, about 2 teaspoons

Juice of one orange, plus enough water to make 1/3 cup


About 2 cups fresh raspberries, or other berries or sliced fruit

2 tablespoons orange marmalade

2 tablespoons boiling water

Powdered sugar for dusting (optional)

Preheat the oven to 350ļ Fahrenheit.

In a medium bowl, sift the flour, baking powder and soda, salt, and cinnamon. Whisk dry ingredients together and set aside. In another medium bowl, whisk together the egg and sugar vigorously until mixture is pale yellow, about one minute. Whisk in the oil, extract, zest, and juice mixture and mix until well-blended. Scrape the wet ingredients into the dry ingredients with a rubber spatula and stir gently until combined, but do not overmix.

Line the bottom of an eight-inch pie pan with raised center with parchment paper (cut round to fit), and spray liberally with nonstick spray. (If raised center pie pan is unavailable, use a regular eight-inch tart or pie pan.) Pour the batter into the prepared pan and bake until the center springs back when gently pressed, about 25 to 30 minutes. Let the cake to cool for 15 minutes before gently unmolding and chilling it in the freezer for 15 minutes to cool completely. (Or, allow cake to cool at room temperature for another 30 minutes.) Meanwhile, place the orange marmalade and boiling water into a medium bowl and whisk until jam is loosened. Add the berries and stir to coat. Add an extra tablespoon of water if mixture is dry. Flip the cake over so the concave side is up. Use a toothpick, skewer, or fork to poke holes into the bottom of the cake. Spoon the raspberry mixture onto the cake and arrange the berries so they are pretty. Just before serving, garnish with a dusting of powdered sugar, if desired.

Nutrition information per serving: 215 calories (88 calories from fat); 10 g fat (1 g saturated, 0 g trans fats); 27 mg cholesterol; 163 mg sodium; 29 g carbohydrate; 3 g fiber; 14 g sugar; 3 g protein.

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