Autumn..... Somehow as soon as the season arrives, we begin to crave pumpkin, stew, and APPLES! At our Autumn Harvest Dinner, we have been serving a great version of our RUSTIC APPLE TART for dessert. I have been adding Figs and Dried Cranberries for a gorgeous Fall flavor! At Dinner, we make individual tarts for two, but the large tart is a superb presentation. Many have asked for the recipe.... so here it is! Enjoy.
3/4 cup(s) whole-wheat flour
3/4 cup(s) all-purpose flour
2 tablespoon(s) sugar
1/4 teaspoon(s) salt
4 tablespoon(s) cold butter
1 tablespoon(s) canola oil
1/4 cup(s) cold
1 large egg
1 teaspoon(s) lemon juice
Filling and Glaze
1/4 cups almond flour (ground almonds)
1/4 cup whole-wheat flour
1/4 cup sugar
3 tablespoons sugar
3 cups apples, peeled and sliced
1 cup dried fruit (figs, cranberries, etc.)
2 teaspoons lemon juice
1 tablespoons water
1/3 cup plus 3 tablespoons fruit jam
To prepare crust: Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar, and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk, and 1 teaspoon lemon juice in a measuring cup. Add just enough of the egg yolk mixture to the flour mixture, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and coat with cooking spray.
To prepare filling and assemble tart: Combine whole-wheat flour, 1/4 cup sugar, and the almond flour in a food processor or blender..
Roll the dough into a rough 13- to 14-inch circle on a lightly floured surface, about 1/4 inch thick. Roll it back over the rolling pin, brush off excess flour, and transfer to the prepared baking sheet. Spread the almond mixture over the pastry, leaving a 2-inch border all around. Toss apples with the remaining 3 tablespoons sugar, 1/3 cup jam and 2 teaspoons lemon juice in a large bowl; spoon over the almond mixture. Fold the border up and over the filling, pleating as necessary. Blend the reserved egg white and 1 tablespoon water with a fork; brush lightly over the tart rim. Sprinkle with the remaining 1 teaspoon sugar.
Bake the tart for 15 minutes. Reduce oven temperature to 350°F and bake until the crust is golden and the juices are bubbling, 30 to 40 minutes. Leaving the tart on the parchment (or foil), carefully slide it onto a wire rack. Let cool.
Shortly before serving, melt remaining jam in a small saucepan over low heat; brush over the apples. Cut the tart into wedges.