| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
New, Vegtime7 |
10 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Unbleached flour |
| 1 |
pn |
Salt |
| 1 1/2 |
tb |
Brown sugar |
| 6 |
tb |
Butter; chilled |
| 3 |
tb |
Cold water |
| 4 |
md |
Tart apples |
|
|
Such as Granny Smith |
|
|
Peeled and sliced 1/4-inch thick |
| 3/4 |
c |
Fresh cranberries; rinsed |
| 3 |
tb |
Unbleached flour |
| 2/3 |
c |
Granulated sugar |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
c |
Rolled oats |
| 6 |
tb |
Unbleached flour |
| 1/3 |
c |
Packed light brown sugar |
| 3 |
tb |
Butter; melted |
| 10 |
|
SERVINGS LACTO |
INSTRUCTIONS
CRUST
APPLE FILLING
CRUMB TOPPING
A delectable variation on apple pie, this tart also can be made with
pears or peaches. Whatever fruit you use, it's sure to become a
holiday favorite. The oatmeal in the crumb topping gives the dessert
extra crunch.
Crust: In food processor, combine flour, salt and brown sugar.
Process for 30 seconds. With machine running, add butter through feed
tube, then water and continue processing until dough forms a ball,
about 20 seconds. Wrap dough in plastic and chill for at least 30
minutes.
Preheat oven to 375 degrees.
Using your fingers, press dough into bottom and sides of 10-inch tart
pan with removable bottom. Cover and refrigerate until ready to use.
Filling: In large bowl, toss apples and cranberries with flour. Stir
in sugar and cinnamon. Spoon filling into pastry shell.
Topping: In medium bowl, combine oats, flour and brown sugar. Add
butter; crumble mixture with fingers. Sprinkle topping mixture over
apples.
Bake until topping is golden and apples are tender, about 40 minutes.
Transfer to wire rack to cool. Remove side of pan, slice into wedges
and serve.
PER WEDGE: 190 CAL.; 1G PROT.; 10 G TOTAL FAT (4G SAT. FAT); 23G
CARB.; 10MG CHOL.; 147MG SOD.; 2G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 58
Converted by MM_Buster v2.0l.
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