Yield: 8 Servings
|1⅔ cup||Whole wheat pastry flour|
|2 tablespoons||Date sugar|
|4 tablespoons||Unsalted butter -- chilled|
|3 tablespoons||Safflower oil|
|1 tablespoon||Apple cider vinegar|
|3½ tablespoon||Ice water|
|2 cups||Sliced green apples|
|¼ cup||Apple juice or apple brandy|
|¼ cup||Dried currants or raisins|
|1 cup||Maple syrup|
|2 tablespoons||Arrowroot powder|
|1 tablespoon||Lemon juice|
|1 tablespoon||Lemon rind -- grated|
|½ cup||Ground almonds or walnuts|
1. Preheat oven to 375 degrees F. In a large mixing bowl, combine flour and date sugar. Make a well in center of dry ingredients and grate in butter and stir in oil. With fingers or a pastry mixer, combine butter and flour mixture until it is the texture of cornmeal. Do not overmix or butter will melt. Add egg white, vinegar, and enough of the ice water to form 8 small balls of dough. Wrap each in plastic wrap and refrigerate for 10 minutes.
2. In a saucepan over medium-high heat, combine cranberries, apples, apple juice, currants, and maple syrup. Cook, uncovered, until berries pop. In a small bowl combine arrowroot with lemon juice and add to cranberries along with cinnamon and lemon rind. Cook, stirring frequently, until mixture thickens. Remove from heat and let cool 10 minutes.
3. Lightly flour a counter or breadboard. Roll each ball of dough into a 6-inch circle and press into a 4-inch tart pan (preferably one with fluted edges). Fill two thirds full with cranberry filling and sprinkle with ground almonds. Bake for 20 minutes. Let cool before serving.
Makes 8 tarts.
Note: Crunchy date sugar adds a fruity taste to the whole wheat pastry dough, but if it is not available, substitute an equal amount of maple sugar or honey.
Recipe By : the California Culinary Academy From: Ladies Home Journal- August 1991 File