Rustic apple-cranberry tart
Nutrition Facts
Serving Size 1 wedge
Calories 193
| Amount Per Serving | ||
| Monounsaturated fat | 2 g | |
|---|---|---|
| Saturated fat | 2 g | |
| Total fat | 5 g | |
| Sodium | 3 mg | |
| Cholesterol | 6 mg | |
| Dietary fiber | 5 g | |
| Potassium | 178 mg | |
| Protein | 3 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
tart baking apples, such as granny smith or northern spy, work well in this rustic tart.
Ingredients
(Serves 8)- For the filling:
- 1/2 cup dried cranberries
- 1/4 cup apple juice
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 4 large tart apples, cored, peeled and sliced
- For the crust:
- 1 1/4 cups whole-wheat flour
- 2 teaspoons sugar
- 1 1/2 tablespoons unsalted butter, melted
- 1 1/2 tablespoons canola oil
- 1/4 cup ice water
Directions
- In a small microwave-safe bowl, combine the cranberries and apple juice. Cook on high for 1 minute, then stir. Continue to heat for 30 seconds at a time — stirring after each interval — until the apple juice is very hot. Cover and set aside until the mixture is close to room temperature, about 1 hour. Stir in the vanilla and cinnamon. Set aside.
- Heat the oven to 375 F. In a large bowl, combine the cornstarch and apple slices. Toss well to coat evenly. Add the cranberries and juice mixture. Mix well. Set aside.
- In a large mixing bowl, whish together flour and sugar. Melt butter and add oil. Drizzle butter and oil over dry ingredients. Mixture will be crumbly. Add the ice water 1 tablespoon at a time and mix with a fork until the dough begins to form a rough mass.
- Tape a large piece of aluminum foil to the countertop. Sprinkle it with flour. Place the dough in center of the foil and flatten. Using a rolling pin, roll the dough from the center to the edges, making a circle about 13 inches in diameter.
- Place the fruit filling in the center of the dough. Spread the filling over the dough, leaving a 1- to 2-inch border. Fold the edges of the crust up and over the filling. The pastry won't completely cover the filling. It should look rustic.
- Remove tape from the foil and countertop. Place another piece of foil over the tart to protect the exposed fruit. Slide tart, bottom and top foil included, onto a cookie sheet and bake about 30 minutes. Remove the top foil and continue baking until browned, about 10 minutes.
- Cut into 8 wedges and serve immediately.
Last Updated: July 28th, 2022