Side Pannel
Apple-Cranberry Lattice Tart
Apple-Cranberry Lattice Tart
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- -----------------------------------PASTRY-----------------------------------
- 1/2 c Lard; chilled
- 2 c White wheat flour
- 2 ts Granulated white sugar
- 1/2 ts Salt
- 1/4 c Vezetable shortening chilled
- 2 Eggs
- 1 1/2 ts Red wine vinegar
- 3 tb Cold water
Directions
APPLE-CRANBERRY FILLING
1/4 c Halved walnuts
1 Orange
2 lg Apples
1 c Cranberries; chilled
1/2 c Raisins
1 c Granulated white sugar; plus
1 tb Granulated white sugar
1/2 c Firmly packed dark brown
-sugar
1 tb Instant tapioca
1/2 ts Cinnamon
1/8 ts Ground cloves
For the pastry, cut the lard into 1/2-inch pieces. If making the dough by
hand, put the flour, sugar, and salt in a bowl. Cut the lard and shortening
into the dry ingredients with a pastry blender, or work quickly with
fingertips until mixture resembles a coarse meal with some pea-sized pieces
remaining. Lightly beat 1 egg with the vinegar and 1 tablespoon of the cold
water and add it to the bowl, tossing with a fork. Add water, a tablespoon
at a time, until dough just holds together. If using a food processor, put
lard, flour, sugar, salt, and shortening into the workbowl fitted with the
metal blade and process until mixture resembles a coarse meal. Lightly beat
1 egg with the vinegar and 1 tablespoon cold water. Add the egg mixture and
pulse until dough holds together. Divide the dough into two equal discs.
Wrap in plastic and refrigerate for 1 hour. (Can refrigerate overnight, or
wrap in plastic and freeze up to 1 month.)
For the filling, chop and set walnuts aside. Grate 2 teaspoons orange zest
into a large bowl and squeeze in 2 tablespoons orange juice. Peel and grate
apples into the bowl. Stir in cranberries, raisins, 1 cup sugar, brown
sugar, tapioca, cinnamon, and cloves.
Butter a 9-inch fluted tart pan with a removable bottom. In a small bowl,
lightly beat the remaining egg with 1 tablespoon cold water. On a lightly
floured work surface, roll out one disc of dough to an 11-inch circle and
ease it into the tart pan. Trim the edge, leaving a 1/2-inch border, and
brush edge of crust with egg. Pour filling into the crust and pack it
evenly with the back of a spoon.
Roll out the remaining dough to an 11-inch square. With a sharp knife or
serrated pastry wheel, cut dough into 10 3/4-inch-wide strips. To form the
lattice, put 5 strips horizontally across the top of the tart at 1-inch
intervals. Working carefully, weave 5 vertical strips over and under the
horizontal strips, taking care not to break the strips as you work. Trim
and flute the edge. Brush the pastry with egg. Sprinkle walnuts in the
spaces between the latticework and dust the top of the pie with the
remaining tablespoon granulated sugar. Adjust oven rack to middle position
and heat oven to 4250F. Put the pie on a foil-lined baking sheet and bake
15 minutes. Reduce heat to 3500F and bake until crust is golden and filling
is bubbling, about 35 minutes. Serve at room temperature.
1/4 c Halved walnuts
1 Orange
2 lg Apples
1 c Cranberries; chilled
1/2 c Raisins
1 c Granulated white sugar; plus
1 tb Granulated white sugar
1/2 c Firmly packed dark brown
-sugar
1 tb Instant tapioca
1/2 ts Cinnamon
1/8 ts Ground cloves
For the pastry, cut the lard into 1/2-inch pieces. If making the dough by
hand, put the flour, sugar, and salt in a bowl. Cut the lard and shortening
into the dry ingredients with a pastry blender, or work quickly with
fingertips until mixture resembles a coarse meal with some pea-sized pieces
remaining. Lightly beat 1 egg with the vinegar and 1 tablespoon of the cold
water and add it to the bowl, tossing with a fork. Add water, a tablespoon
at a time, until dough just holds together. If using a food processor, put
lard, flour, sugar, salt, and shortening into the workbowl fitted with the
metal blade and process until mixture resembles a coarse meal. Lightly beat
1 egg with the vinegar and 1 tablespoon cold water. Add the egg mixture and
pulse until dough holds together. Divide the dough into two equal discs.
Wrap in plastic and refrigerate for 1 hour. (Can refrigerate overnight, or
wrap in plastic and freeze up to 1 month.)
For the filling, chop and set walnuts aside. Grate 2 teaspoons orange zest
into a large bowl and squeeze in 2 tablespoons orange juice. Peel and grate
apples into the bowl. Stir in cranberries, raisins, 1 cup sugar, brown
sugar, tapioca, cinnamon, and cloves.
Butter a 9-inch fluted tart pan with a removable bottom. In a small bowl,
lightly beat the remaining egg with 1 tablespoon cold water. On a lightly
floured work surface, roll out one disc of dough to an 11-inch circle and
ease it into the tart pan. Trim the edge, leaving a 1/2-inch border, and
brush edge of crust with egg. Pour filling into the crust and pack it
evenly with the back of a spoon.
Roll out the remaining dough to an 11-inch square. With a sharp knife or
serrated pastry wheel, cut dough into 10 3/4-inch-wide strips. To form the
lattice, put 5 strips horizontally across the top of the tart at 1-inch
intervals. Working carefully, weave 5 vertical strips over and under the
horizontal strips, taking care not to break the strips as you work. Trim
and flute the edge. Brush the pastry with egg. Sprinkle walnuts in the
spaces between the latticework and dust the top of the pie with the
remaining tablespoon granulated sugar. Adjust oven rack to middle position
and heat oven to 4250F. Put the pie on a foil-lined baking sheet and bake
15 minutes. Reduce heat to 3500F and bake until crust is golden and filling
is bubbling, about 35 minutes. Serve at room temperature.
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