Recipe - Apple-Cranberry Gem Tarts

1 2/3 cup Whole wheat pastry flour
2 tablespoon Date sugar
4 tablespoon Unsalted butter chilled
3 tablespoon Safflower oil
1 Egg white
1 tablespoon Apple cider vinegar
3 One half tablespoon Ice water
Three fourths cup Cranberries
2 cup Sliced green apples
One fourth cup Apple juice or apple brandy
One fourth cup Dried currants or raisins
1 cup Maple syrup
2 tablespoon Arrowroot powder
1 tablespoon Lemon juice
One half teaspoon Cinnamon
1 tablespoon Lemon rind grated
One half cup Ground almonds or walnuts

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 mediumhigh 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
6inch circle and press into a 4inch 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