Apple Cranberry Crunch Tart (I always think of this as WINTER HOLIDAY TART)
When apples, and cranberries are in season, I like to make as many desserts using them as I can. This is one of my personal favorites. The nuts add so much texture to the finished tart without adding many carbohydrates. I put the cranberries on the bottom of the tart both as a surprise to my guests and because they tend to “pop” open all over the tart if you do them on the top. I use this sweet crust below for all of the tart recipes. It does NOT have to be blind baked!
- 9-10 inch removable bottom fluted tart pan sprayed or well buttered.
- 2/3 cup flour
- 1/3 cup toasted walnuts (you can substitute pecans)
- 1/4 cup GRANULATED SUGAR SUBSTITUTE
- 1 pinch salt
- 1/4 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/2 tsp. baking powder
- 4 tbsp. Butter
- 1 large egg
- 3 large eggs
- 1/2 cup GRANULATED SUGAR SUBSTITUTE
- 1/3 cup sour cream
- 1-2 tbsp. brandy (Optional)
1 tbsp. Trop 50 orange juice
- 1 tsp. vanilla extract
- 1 tsp. ground cinnamon (plus 1 tsp. to sprinkle over the top of the tart)
- 1 tbsp. butter (to dot top of tart)
- 1-2 medium eating apples (Jazz, Pink Cripps, Granny Smith, Braeburn, etc.)
- 1/2 cup fresh or frozen cranberries
- 1/2 cup chopped walnuts (or pecans)
- 2 tbsp. Butter
- 1/4 cup granulated sugar substitute
- 1 tsp. ground cinnamon
- In a food processor with a steel blade, pulse all of the dry ingredients until very well combined and the almonds disappear into the mixture.
- Add cold butter and pulse until butter is well distributed in the flour mixture.
- Add the egg and pulse until mixture forms a ball on the blade.
- Remove dough pat into a disc about 5-6’’.
- Wrap disc in plastic wrap and refrigerate for at least ½ hour (but overnight will also work.)
- Roll out the crust on flowered surface to about a 14-in. Circle.
- Using your fingers, fit into tart pan.
Note: This dough is fragile and will break. Not to worry! Just piece it together with your fingers.
- Refrigerate for 15-20 minutes before filling.
- Combine all ingredients (EXCEPT the apples and cranberries) in a bowl.
- Using an electric mixer, beat slowly to combine and then increase the speed to thoroughly blend.
- Remove the crust from the refrigerator and distribute the cranberries evenly as you can across the bottom of the crust.
- Peel and slice the apples thinly and arrange in the slices in a lotus pattern around the tart shell.
- SLOWLY spoon the custard over the apples.
- Combine the chopped nuts, butter and sugar substitute. Sprinkle over the tart.
- Bake at 350° for 26-30 minutes until the custard is set and the apples and nuts are a light golden color.
- Allow to cool completely before removing from the tart pan.
Net Carbohydrates: 11 grams