Apple Cranberry Crunch Tart (I always think of this as WINTER HOLIDAY TART)

h2Chef’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. I use this sweet crust below for all of the tart recipes. It does NOT have to be blind baked! /p
h2Ingredients/h2
ul
li9-10 inch removable bottom fluted tart pan sprayed or well buttered.
li
pstrongCrust:/strong /p
li2/3 cup flour/li
li1/3 cup toasted walnuts (you can substitute pecans)/li
li1/4 cup GRANULATED SUGAR SUBSTITUTE/li
li1 pinch salt/li
li1/4 tsp. cinnamon/li
li1/4 tsp. ground ginger/li
li1/2 tsp. baking powder/li
li4 tbsp. Butter/li
li1 large egg/li
pstrongFilling:/strong/p
li3 large eggs/li
li1/2 cup GRANULATED SUGAR SUBSTITUTE/li
li1/3 cup sour cream/li
li1-2 tbsp. brandy (Optional)br /
Orbr /
1 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/li
pstrongTopping:/strong/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
/ul
h2Preparation/h2
ol
strongCrust:/strong /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./li
liAdd 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’’./li
liWrap 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.br /
strongNote: This dough is fragile and will break. Not to worry! Just piece it together with your fingers./strong/li
liRefrigerate for 15-20 minutes before filling./li
pstrongFilling:/strong /p
liCombine all ingredients (EXCEPT the apples and cranberries) in a bowl./li
liUsing 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./li
liSLOWLY spoon the custard over the apples./li
pstrongTopping:/strong /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
/ol
h2Nutrition Information/h2
p8 Servingsbr /
Net Carbohydrates: 11 grams/p
piSource:a href="http://www.thedecadentdiabetic.com/" Ward Alper, The Decadent Diabetic/ai/p