French Apple Tart
What could be better than this delicious version of good old apple pie! Can be served warm with ice cream or sorbet for a wonderful dessert.
Crust:
½ cup whole wheat pastry flour
¾ cup oat flour
½ teaspoon cinnamon
¼ teaspoon salt
2 tablespoons brown sugar, or sugar substitute
1/3 cup butter or vegetable margarine, softened
1 egg, beaten
2 tablespoons milk
Mix dry ingredients together, then work in butter, egg and milk, tossing with a fork until the dough forms a ball. With lightly floured hands, press dough into the bottom and sides of a lightly greased 12-inch fluted tart pan.
Filling:
4 tablespoons butter or transfat-free margarine, melted
¼ cup brown sugar
1 egg, beaten
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon rum extract
1 teaspoon vanilla extract
1 tablespoon whole wheat pastry flour
5 medium apples, sectioned and sliced into ¼ inch pieces (do not peel)
½ cup slivered almonds, or chopped nuts (optional)
Raw sugar for topping
Mix filling ingredients together except nuts. Arrange apple slices in shell in a circular pattern. Sprinkle the nuts over the apples if desired. For an easier method, chop apples into smaller pieces before mixing with other ingredients and spoon into the shell, spreading evenly.
Preheat the oven to 350 degrees. Place the tart on a cookie sheet in the oven. Bake for 25 minutes, then sprinkle some raw sugar over the top of the tart. Return to the oven for another 10 minutes, until the sugar has caramelized.
Crust:
½ cup whole wheat pastry flour
¾ cup oat flour
½ teaspoon cinnamon
¼ teaspoon salt
2 tablespoons brown sugar, or sugar substitute
1/3 cup butter or vegetable margarine, softened
1 egg, beaten
2 tablespoons milk
Mix dry ingredients together, then work in butter, egg and milk, tossing with a fork until the dough forms a ball. With lightly floured hands, press dough into the bottom and sides of a lightly greased 12-inch fluted tart pan.
Filling:
4 tablespoons butter or transfat-free margarine, melted
¼ cup brown sugar
1 egg, beaten
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon rum extract
1 teaspoon vanilla extract
1 tablespoon whole wheat pastry flour
5 medium apples, sectioned and sliced into ¼ inch pieces (do not peel)
½ cup slivered almonds, or chopped nuts (optional)
Raw sugar for topping
Mix filling ingredients together except nuts. Arrange apple slices in shell in a circular pattern. Sprinkle the nuts over the apples if desired. For an easier method, chop apples into smaller pieces before mixing with other ingredients and spoon into the shell, spreading evenly.
Preheat the oven to 350 degrees. Place the tart on a cookie sheet in the oven. Bake for 25 minutes, then sprinkle some raw sugar over the top of the tart. Return to the oven for another 10 minutes, until the sugar has caramelized.