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Name: Apple-Cranberry Gem Tarts
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 tb Apple cider vinegar; 1/2 ts Cinnamon; 1/2 c Ground almonds or walnuts; 1 2/3 c Whole wheat pastry flour; 3/4 c Cranberries; 1/4 c Dried currants or raisins; 2 c Sliced green apples; 2 tb Arrowroot powder; 1 Egg white; 1 c Maple syrup; 3 tb Safflower oil; 1 tb Lemon rind -- grated; 1 tb Lemon juice; 3 1/2 tb Ice water; 2 tb Date sugar; 4 tb Unsalted butter -- chilled; 1/4 c Apple juice or apple brandy

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INGREDIENTS

1 tb Apple cider vinegar
1/2 ts Cinnamon
1/2 c Ground almonds or walnuts
1 2/3 c Whole wheat pastry flour
3/4 c Cranberries
1/4 c Dried currants or raisins
2 c Sliced green apples
2 tb Arrowroot powder
1 Egg white
1 c Maple syrup
3 tb Safflower oil
1 tb Lemon rind -- grated
1 tb Lemon juice
3 1/2 tb Ice water
2 tb Date sugar
4 tb Unsalted butter -- chilled
1/4 c Apple juice or apple brandy

Servings

INSTRUCTIONS

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Apple-Cranberry Gem Tarts

1 tb Apple cider vinegar
1/2 ts Cinnamon
1/2 c Ground almonds or walnuts
1 2/3 c Whole wheat pastry flour
3/4 c Cranberries
1/4 c Dried currants or raisins
2 c Sliced green apples
2 tb Arrowroot powder
1 Egg white
1 c Maple syrup
3 tb Safflower oil
1 tb Lemon rind -- grated
1 tb Lemon juice
3 1/2 tb Ice water
2 tb Date sugar
4 tb Unsalted butter -- chilled
1/4 c Apple juice or apple brandy

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (71g)
Recipe Makes: 8 Servings

Calories: 163
Calories from Fat: 50 (31%)

Amt Per Serving		% DV

	Total Fat 5.6g	7 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 4g
Cholesterol 0mg		0 %
Sodium 10.1mg		0 %
Potassium 156.2mg		4 %
Total Carbohydrate 26.3g		8 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 22.6g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 163

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