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Monday, May 18, 2009

RUSTIC APPLE-RAISIN TART WITH CRISPY, LOW-FAT OLIVE OIL PASTRY

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This is a traditional pastry for savory pies in some parts of Italy, and I have used it for several years. I was always impressed with the crisp texture and ease of handling of this dough, considering how little oil there is in it (2 tablespoons)! Since olive oil is my primary oil for cooking (being a tasty, monosaturated oil), I have been wanting to try it in a fruit pie. But, since being on the WW Core Plan for the last 7 weeks, I haven't been making very many desserts.

Yesterday, however, we were invited by some friends to come over for coffee, I had some apples that needed using, and we had some extra WW points leftover, so I offered to bring an apple tart. I was impressed with the almost buttery taste of it and our hosts gobbled it up with groans of pleasure. This will now be my choice for pastry for any free-form pie! (I have yet to try it as a regular 2-crust covered pie.) I may try it with half whole wheat pastry flour next time-- I'll let you know how it works!

The apple filling is moderately sweetened with agave nectar and raisins plumped in sherry, but you can alter that as you like. Enjoy!

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Printable Recipe for Pie and Pastry

Printable Recipe for Olive Oil Pastry only

BRYANNA'S RUSTIC APPLE-RAISIN TART WITH CRISPY, LOW-FAT OLIVE OIL PASTRY
Servings: 6
Yield: 1 freeform tart


This is a lovely, not-too-sweet treat. PS: If you would like a large tart, double the recipe, including the pastry and form the tart on a 14" pizza pan. Bake the large pie for 1 hour.


1 recipe Bryanna's Low-Fat, Crispy Olive Oil Pastry
(See recipe in Cooking Tips below)
Filling:
1/4 cup raisins (organic Thompson is what I used)
soaked in:
2-4 tablespoons medium sherry (enough to cover the raisins)
3 large apples, cored and thinly sliced (I don't peel them- it's up to you!)
(whichever variety you like-- I used what I had: 1 Cox's Orange Pippin, and 2 Galas)
1 tablespoon lemon juice
1/4 cup agave nectar
Spices:
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
a few gratings of nutmeg
1 pinch salt
3/4 tablespoon cornstarch
Optional:
You can add some grated lemon or orange zest, if you like
Finish:
soy milk or nut milk for brushing and a sprinkle of organic granulated sugar

Make the pastry as instructed in the recipe below. Place in a bowl covered with plastic wrap and refrigerate while you prepare the Fillling.

You need to soak the raisins and there are 2 ways to do this. 1.) place the raisins in a small microwave-proof bowl and cover with sherry. Cook in the microwave for 30 seconds, or as long as it takes to just come to a boil. Or, 2.) place the raisins and sherry in a small saucepan and bring just to a boil over high heat. Immediately remove from the heat. Either way, cover the bowl or pan and let sit while you go on to the next step.

Mix the sliced apples in a large bowl with the lemon juice, agave nectar, spices and salt. Add the plumped raisins and sherry, optional citrus zest (if using), and sprinkle with the cornstarch.

Combine well. Set aside. Preheat the oven to 400°F.

On a lightly-floured piece of baking parchment, roll the pastry dough out into a 13-14" circle (it doesn't have to be perfect, but avoid having any holes or very thin spots). Carefully transfer the dough circle to a 9-10" pie pan or small pizza pan, lightly sprayed with oil from a pump sprayer. Pile the apple filling in the middle of the pastry and bring the edges up around the filling, to make a freeform pie. Pleat the edges of the dough over the filling, leaving a 5" open circle in the center.

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Brush the pastry with soy or nut milk and sprinkle with a little organic granulated sugar.

Cover the fruit in the open circle (not the pastry) with a circle of foil cut to fit.

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Place the pie in the oven and immediately reduce the heat to 350°F.

Bake the pie for about 45 minutes. Remove the foil and poke the apples with a fork to see if they are tender. If they are, remove the foil. If the pastry not golden yet, bake another 5-10 minutes, or until golden.

Cool on a rack until just warm. Serve warm, if possible. Cut into 6 wedges to serve.

Nutrition Facts
Nutrition (per 1/6th):
235.6 calories; 18% calories from fat; 4.9g total fat; 0.0mg cholesterol; 285.0mg sodium; 204.6mg potassium; 47.9g carbohydrates; 3.6g fiber; 26.2g sugar; 44.3g net carbs; 2.7g protein; 4.4 points.

Cooking Tips
BRYANNA'S LOW-FAT, CRISPY OLIVE OIL PASTRY
This crispy pastry is very easy to handle and quite low in fat (about 1 tsp. of olive oil per serving). Perfect for rustic "freeform" tarts. If you want to make a larger tart, double the recipe and make it on a 14" pizza pan.

1 cup unbleached flour (NOT pastry flour)
1/2 tsp salt
2 Tbs extra-virgin olive oil
1/3 cup ice-cold water

Mix the flour and salt in a bowl. Cut in the cold olive oil briefly. Add the water and mix with a fork until it hold together. Handle as little as possible. Lightly form it into a ball and refrigerate, covered, for 30 minutes.

Preheat the oven to 400°F.

On a lightly-floured piece of baking parchment, roll the pastry dough out into a 13-14" circle (it doesn't have to be perfect, but avoid having any holes or very thin spots). Carefully transfer the dough circle to a 9-10" pie pan or small pizza pan, lightly sprayed with oil from a pump sprayer. Pile the filling in the middle of the pastry and bring the edges up around the filling, to make a freeform pie. Pleat the edges of the dough over the filling, leaving a 5" open circle in the center.

For a sweet pie, brush the pastry with soy or nut milk and sprinkle with a little organic granulated sugar. For a savory pie, brush or spray lightly with olive oil.

Cover the filling in the open circle (not the pastry) with a circle of foil cut to fit. Place the pie in the oven and immediately reduce the heat to 350°F.

Bake the pie for about 45 minutes. Remove the foil and poke the apples with a fork to see if they are tender. If they are, remove the foil. If the pastry not golden yet, bake another 5-10 minutes, or until golden.

Servings: 6
Yield: 1 crust

Nutrition Facts
Nutrition (per 1/6th):
115.6 calories; 36% calories from fat; 4.7g total fat; 0.0mg cholesterol; 235.8mg sodium; 22.3mg potassium; 15.9g carbohydrates; 0.6g fiber; 0.1g sugar; 15.3g net carbs; 2.2g protein; 2.6 points.

Enjoy!

4 comments:

Sarena Shasteen said...

There must be something in the air with apple pie! We are craving it here too! I am very interested in your pie crust. I will definitely try that out soon!

Kelly said...

Bryanna,

That is one gorgeous looking dessert. I love the look of a rustic tart, especially seeing the nutritional profile. Even though you're on a quest for weight loss there is always room for dessert and that certainly looks worth the calories.

Patrick said...

Dear Bryanna,
I made this recipe for the first time today, doubling the recipe and making two pies. I got rather busy towards the end of the baking, and missed the timer, and by the time I remembered the pies, they were in the oven 20 minutes over the time they should have come out. I thought they'd be a loss, but they were terrific, and everybody really loved them. Great with Granny Smith apples, and the pastry was excellent. I'll be using this a lot. Thanks for a great and beautifully written recipe.

Bryanna Clark Grogan said...

I'm so glad you enjoyed it, Patrick! I'll have to try it with Granny Smiths!