Cranberry/Apple Crunch Tart

pbMakes 6 servings/b/p
h2 Chef's Note /h2
pWhen 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. When raspberries are in season, I use them in place of the cranberries. The crust does NOT have to be blind baked! /p
pFor this recipe, you will need a 9-10 inch removable bottom fluted tart pan sprayed or well buttered./p
pbFor the crust/b/p
li2/3 cup flour/li
li1/3 cup toasted walnuts (you can substitute pecans)
li1 pinch salt/li
li1/4 tsp cinnamon/li
li1/4 tsp. ground ginger/li
li1/2 tsp. baking powder/li
li4 tbsp butter 1 large egg/li
pbFor the filling/b/p
li3 large eggs/li
li1/3 cup sour cream/li
li1-2 tbsp brandy (Optional)/li
li1 tbsp Trop 50 orange juice/li
li1 tsp vanilla extract/li
li1 tsp ground cinnamon plus 1 tsp to sprinkle over the top of the tart/li
li1 tbsp butter to dot top of tart/li
li1-2 Medium eating apples (Jazz, Pink Cripps, Granny Smith, Braeburn, etc.)/li
li1/2 cup fresh or frozen cranberries (Raspberries in season)/li
pbFor the topping/b/p
li1/2 cup chopped walnuts (or pecans)/li
li2 tbsp butter/li
li1/4 cup granulated sugar substitute/li
li1 tsp ground cinnamon/li
pbFor the crust/b/p
liIn 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./li
liAdd the egg and pulse until mixture forms a ball on the blade./li
liRemove 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./li
liRoll out the crust on flowered surface to about a 14 in circle./li
liUsing your fingers fit into tart pan. This dough is fragile and will break. Not to worry just piece it together with your fingers/li
liRefrigerate for 15-20 minutes before filling,/li
pbFor the filling/b/p
liCombine 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./li
liRemove the crust from the refrigerator and distribute the cranberries evenly as you can across the bottom of the crust./li
liPeel 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./li
pbFor the topping/b/p
liCombine the chopped nuts, butter and sugar substitute. Sprinkle over the tart./li
liBake at 350° for 26-30 minutes until the custard is set and the apples and nuts are a light golden color./li
liAllow to cool completely before removing from the tart pan./li
h2Nutritional Information/h2
p12g Net Carbohydrate per serving /p
piSource: a href=""Ward Alper, The Decadent Diabetic/i/a/p


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