>Recipes
Apple Cranberry Tarts
Makes 8 servings
Time to Prepare: 0:15
Time to Cook: 0:30
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Ingredients
1 2/3 cup Wheat flour, white, all-purpose, enriched, bleached 2 tbls Sugars, granulated 4 tbls Butter, with salt Diet
3 tbls Oil, vegetable safflower, salad or cooking, oleic, (over 70%) 1 large Egg, white, raw, fresh 1 tbls Vinegar, cider 3 1/2 tbls Water 3/4 cup Cranberries, raw 2 cup Apples, Granny Smith 1/4 cup Apple juice, canned or bottled, unsweetened, without added ascorbic acid 1/4 cup Currants, zante, dried 1 cup Syrups, maple 2 tbls Arrowroot flour 1 tbls Lemon juice, raw 1/2 tsp Spices, cinnamon, ground 1 tbls Lemon peel, raw 1/2 cup Nuts, almonds
Directions
1. Preheat oven to 375F.
2. In a large mixing bowl, combine flour and sugar. Grate in butter and stir in oil.
3. With a pastry mixer, combine butter and flour mixture until it is the texture of cornmeal. Do not over mix or butter will melt.
4. 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.
5. In a saucepan over medium heat, combine cranberries, apples, apple juice, currants, and maple syrup.
6. Cook, uncovered, until berries pop. In a small bowl combine arrowroot with lemon juice and add to cranberries along with the cinnamon and lemon rind.
7. Cook, stirring frequently, until mixture thickens. Remove from the heat and let cool for 10 minutes.
8. Lightly flour a counter. Roll each ball of dough into a circle and press into a tart pan.
9. Fill each tart 2 /3 full with cranberry filling and sprinkle with ground almonds. Bake for 20 minutes and let cool before serving.
2. In a large mixing bowl, combine flour and sugar. Grate in butter and stir in oil.
3. With a pastry mixer, combine butter and flour mixture until it is the texture of cornmeal. Do not over mix or butter will melt.
4. 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.
5. In a saucepan over medium heat, combine cranberries, apples, apple juice, currants, and maple syrup.
6. Cook, uncovered, until berries pop. In a small bowl combine arrowroot with lemon juice and add to cranberries along with the cinnamon and lemon rind.
7. Cook, stirring frequently, until mixture thickens. Remove from the heat and let cool for 10 minutes.
8. Lightly flour a counter. Roll each ball of dough into a circle and press into a tart pan.
9. Fill each tart 2 /3 full with cranberry filling and sprinkle with ground almonds. Bake for 20 minutes and let cool before serving.
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