Apple-Cranberry Gem Tarts

Recipe Ingredients

1 2/3 cups	104g / 3.7oz	Whole wheat pastry flour
2 tablespoons	30ml	Date sugar
4 tablespoons	60ml	Unsalted butter - chilled
3 tablespoons	45ml	Safflower oil
1		Egg white
1 tablespoon	15ml	Apple cider vinegar
3 1/2 tablespoons	52ml	Ice water
3/4 cup	69g / 2.4oz	Cranberries
2 cups	474ml	Sliced green apples
1/4 cup	59ml	Apple juice or apple brandy
1/4 cup	40g / 1.4oz	Dried currants or raisins
1 cup	328g / 11oz	Maple syrup
2 tablespoons	30ml	Arrowroot powder
1 tablespoon	15ml	Lemon juice
1/2 teaspoon	2.5ml	Cinnamon
1 tablespoon	15ml	Lemon rind - grated
1/2 cup	73g / 2.6oz	Ground almonds or walnuts

Recipe Instructions

Preheat oven to 375F. 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 over-mix 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.

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.

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.

Hints

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.

Source:
the California Culinary Academy

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