Recipes Included On This Page Apple-Fennel Tart Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Apple-Fennel Tart Recipe By : Low-Fat Italian Cookbook; Sunset Books; 1996 Serving Size : 12 Preparation Time :0:30 Categories : 11-07 Jul 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 75 grams dried currants -- (1/2 cup) 100 grams all-purpose flour [3/4 cup plus 2 teaspoons] 40 grams regular rolled oats -- (3/4 cup) 55 grams butter or margarine -- (1/4 cup) cut into chunks 1 large egg white 70 grams granulated sugar -- (1/3 cup) 5 milliliters ground cinnamon -- (1 teaspoon) 220 grams sliced apples -- (2 cups) such as Newtown Pippin [cut slices 1/4-inch/6 mm thick] 148 grams sliced fennel -- (1 1/2 cups) [cut slices 1/4-inch/6 mm thick] 10 milliliters lemon juice -- (2 teaspoons) Sifted powdered sugar [about 30 milliliters/2 tablespoons] Place the currants in a small bowl and add enough water to cover. Let stand until currants are softened (about 10 minutes), stirring occasionally. Drain well; set aside. In a food processor, combine 95 grams (3/4 cup) of the flour, the oats and the butter. Whirl until the mixture resembles fine crumbs. Add the egg white; whirl until the dough holds together. Press the dough evenly over the bottom and sides of a 20 centimeter (8-inch) tart pan with a removable rim. In a large bowl, mix the remaining 5 grams (2 teaspoons) of flour, the granulated sugar, cinnamon and currants. Add the apples, fennel and lemon juice; mix well. Pour the fruit mixture into the prepared tart pan; pat to make level. Bake on the lowest rack of a 220C (425F) oven until the top of the filling begins to brown (about 45 minutes). Drape the tart with foil; continue to bake until the juices begin to bubble (about 30 more minutes). Remove pan rim; slide a wide spatula under the hot tart to release the crust (leave the tart in place). Serve warm or cool; dust with powdered sugar before serving. Makes 6 servings. Preparation time: 30 minutes. Cooking time: about 1 1/4 hours. From Low-Fat Italian Cookbook; Sunset Books; 1996. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 July 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 4g Fat (28.2% calories from fat); 2g Protein; 21g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 50mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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