Apple Pie Tart

The Pacific Northwest is wet right now.  We had a record dry summer and now we are trying to make up for it.  I don’t mind the rain (quack, quack, waddle, waddle) but when you add in the dark and the cold it gets pretty dreary.  Today, I decided to make myself a treat.

I was recently reminded that a specific apple pie, discovered in a Pillsbury recipe pamphlet sometime in the 80’s, was a family favorite.  This pie was unique, including ingredients such as cornflakes.  The original recipe resulted in 460 calories, 16 grams of fat and 76 grams of carbohydrates for 1/8 of the pie.  Fiber or types of fat weren’t mentioned much in those days.  It also called for Pillsbury ready made pie crusts which I neglected to use.  Anyway, I have decided to give it go and try to make it a healthy dessert for one (or maybe two – always acceptable as a leftover).

A serving of corn flakes has only 0.8 grams of fiber.  I’m going with Kashi Simply Maize for 2 grams of insoluble fiber, half the sodium and 2 grams of protein in a ¾ cup serving.  Adding an apple packs another 5.1 grams of fiber into the filling.  We already know that whole-wheat flour has 4 grams of fiber and 4 grams of protein.  Interestingly, white flour still contains 4 grams of protein but next to nothing in regards to fiber.

Note:  I’ve been using Stevia, agave or honey for sweetening in my goal to avoid artificial and overly processed food items and continue to keep as low a glycemic index on the resulting dish as possible.  Today I received a sample of Nectresse from the makers of Splenda and as it’s processed similar to Stevia and all natural, I’m going to give it a try in this recipe.

Apple Pan Tart

For the Crust:

½ Cup whole wheat flour

¼ tsp salt

¼ tsp baking powder

¼ tsp vinegar (I used apple cider)

3 Tbsp mild olive oil

4 tsp ice water

For the Filling:

¼ cup Kashi Simply Maize or cornflakes

1 medium or 2 schoolboy size granny smith apples, cored, peeled and sliced thinly

1 packet Nectresse (or Stevia or 1 tsp of honey or agave)

sprinkle of cinnamon (or pumpkin pie spice)

1 T milk or egg white to brush the crust

First thing is to freeze the olive oil.  It does take a couple of hours so plan ahead.

Almost there:

Measure out the dry ingredients and add the frozen oil.

I used my mini food processor for this step but you could cut it in with a pastry cutter or two knives just like cold butter.  Blend the ingredients together until you have crumbles of evenly distributed oil to flour.

Add the water a little at a time just until the dough holds together.  Wrap in plastic wrap and refrigerate for at least 30 minutes.

Heat oven to 350 degrees.

Prepare a baking sheet with parchment paper or a Silpat.

Peel and slice the apple.  Divide the chilled dough into 2 portions and using a pinch of whole wheat flour to prevent sticking, roll each into about a 6 inch circle.  The dough is fragile and the oil melts fairly quickly if you handle it too much.  It probably would work best in little 3 or 4 inch tart pan and I’ll probably try that next time.  For now, I wanted to make a free form tart.

Place ½ of the cereal in the cent of each circle and spread flat.  Divide the apple slices between the 2 circles, add to the cereal and sprinkle with the sweetener and spice.  Fold up the edges of the dough to make a little cup.  Brush the crust with the milk or egg white and bake for about 20 minutes.

Quite tasty.  The crust was very flaky and the cereal becomes something of apple pudding like substance as it absorbs all the escaping apple juice.  I made myself a cup of tea and  topped one with a bit of Greek yogurt and a drizzle of maple syrup.  Sorry I didn’t get a picture of that.  I was too intent on eating!


About unveiledpdx

Retired Grandma with a passion for food.
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