Apple Crumb Tart with Maple Ice Milk

recipe
We like to use whole wheat pastry flour because it adds color and texture, but all-purpose flour also works.

Yield:

10 servings (serving size: 1 tart slice and 2/3 cup ice cream)

Recipe from

Nutritional Information

Calories 326
Caloriesfromfat 31 %
Fat 11.1 g
Satfat 6.9 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 4.7 g
Carbohydrate 53.1 g
Fiber 2.3 g
Cholesterol 36 mg
Iron 1.5 mg
Sodium 181 mg
Calcium 139 mg

Ingredients

Crust:
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
2 teaspoons brown sugar
1/2 teaspoon baking powder
1/8 teaspoon sea salt
1/4 cup chilled butter, cut into small pieces
5 tablespoons ice water
Cooking spray
Filling:
6 cups sliced peeled Granny Smith apple (about 1 1/2 pounds)
1 tablespoon cornstarch
2 tablespoons brown sugar
2 tablespoons maple syrup
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
Topping:
1/4 cup whole wheat pastry flour
1/3 cup all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon baking powder
Dash of sea salt
2 tablespoons butter, melted

Preparation

Preheat oven to 375°.

To prepare crust, lightly spoon 1/2 cup whole wheat pastry flour and 1/2 cup all-purpose flour into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through 1/8 teaspoon salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time, tossing with a fork until moist and crumbly (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap. Cover and chill 5 minutes in freezer. Slightly overlap 2 sheets plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle (A). Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets plastic wrap; fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove remaining plastic wrap (B). Fold edges under; flute. Cover and refrigerate.

To prepare filling, place apple in a large bowl. Sprinkle with cornstarch; toss well to coat. Stir in brown sugar and next 3 ingredients (through cinnamon).

To prepare topping, lightly spoon 1/4 cup whole wheat pastry flour and 1/3 cup all-purpose flour into dry measuring cups; level with a knife. Combine flours, 3 tablespoons sugar, baking powder, and dash of salt; drizzle with melted butter. Toss with a fork just until combined (mixture will be lumpy).

Spread apple mixture in crust; sprinkle evenly with topping. Bake at 375° for 50 minutes or until fruit bubbles and topping is golden brown. Cool in pan to room temperature on wire rack.

Note: Nutritional analysis includes Maple Ice Milk.

Note:

December 2004
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