Rustic Apple-Sweet Potato Tart

Ingredients:

• 1   recipe Whole Wheat Pastry (see recipe below)
• 1   medium green-skin apple (such as Granny Smith, Newtown Pippin, or Golden Delicious), cored and thinly sliced (1 cup)
• 1   medium red-skin apple (such as McIntosh, Empire, or Braeburn), cored and thinly sliced (1 cup)
• 1   cup sliced, peeled sweet potato*
• 2   teaspoons lemon juice
• 3   tablespoons sugar or sugar substitute** equivalent to 3 tablespoons sugar
• 2   teaspoons all-purpose flour
• 3/4  teaspoon ground cinnamon
• 1/2  teaspoon ground coriander
• 2   teaspoons honey
• 2   teaspoons water

Whole Wheat Pastry:

• 3/4  cup all-purpose flour
• 1/2  cup whole wheat flour
• 1/4  teaspoon salt
• 2   tablespoons butter
• 2   tablespoons canola oil
• 3 - 4   tablespoons cold water

Directions:

1. Preheat oven to 375 degrees F. Line a large baking sheet with foil; sprinkle foil lightly with flour. Place Whole Wheat Pastry dough on foil. Flatten slightly. Roll dough from center to edge into a 12-inch circle. Set aside.

2. In a large bowl, combine apples and sweet potato. Add lemon juice; toss gently to coat. In a small bowl, combine sugar, 2 teaspoons flour, cinnamon, and coriander. Add to apple mixture; toss gently to coat.

3. Mound apple mixture in center of pastry, leaving a 2-inch border around edge. Fold pastry up and over filling, pleating dough as necessary. Cover apple mixture only with a double thickness of foil (do not cover dough).

4. Bake for 40 minutes. Remove foil. Bake for 10 to 15 minutes more or until apples and sweet potato are tender. In a small bowl, combine honey and the water; brush over apple mixture. Serve warm.

 

Whole Wheat Pastry:

 

1. In a medium bowl, stir together flours and 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in canola oil. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time until all of the flour mixture is moistened. Shape into a ball.

Tip

• *Test Kitchen Tip: If desired, substitute a red-skin apple, cored and thinly sliced, for the sweet potato.
  

Tip**Sugar Substitutes:  

 

Choose from Splenda granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 3 tablespoons sugar.

Source: recipe.com