Fourth of July Flag Apple Tart
Instead of using cake mix to make a cake, we use whole wheat pastry flour to make a tart, and we fill up the tart with sliced apples, sprinkling with some sugar, after making this delicious and healthy apple tart, we decorate with fresh blueberries and strawberries. Definitely will impress everyone, and enjoy this delicious flag apple tart without guilt.
Yield
8 servingsPrep
20 minCook
30 minReady
100 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust | |||
| 1 ⅔ | cups |
whole-wheat pastry flour
|
|
| ½ | cup |
walnuts
lightly toasted in a pan for about 10 minutes, or in the oven under 350 F, about 20 minutes |
|
| ⅓ | cup |
brown sugar, light
packed |
*
|
| ¾ | teaspoon |
salt
|
|
| 5 | tablespoons |
butter, unsalted
cold, cut into small pieces |
|
| 4 | tablespoons |
canola oil
|
|
| 2 | tablespoons |
water
iced |
|
| For the filling | |||
| 4 | large |
Granny Smith apples
peeled and evenly sliced, about 1/4 inch thick |
*
|
| ¼ | cup |
apricot preserves (jam)
|
*
|
| For the topping | |||
| 1 | pint |
blueberries
fresh |
*
|
| 1 | pound |
strawberries
halved |
|
| ¼ | cup |
apricot preserves (jam)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust: | |||
| 394 | ml |
whole-wheat pastry flour
|
|
| 118 | ml |
walnuts
lightly toasted in a pan for about 10 minutes, or in the oven under 350 F, about 20 minutes |
|
| 79 | ml |
brown sugar, light
packed |
*
|
| 3.8 | ml |
salt
|
|
| 75 | ml |
butter, unsalted
cold, cut into small pieces |
|
| 6E+1 | ml |
canola oil
|
|
| 3E+1 | ml |
water
iced |
|
| For the filling: | |||
| 4 | large |
Granny Smith apples
peeled and evenly sliced, about 1/4 inch thick |
*
|
| 59 | ml |
apricot preserves (jam)
|
*
|
| For the topping: | |||
| 473 | ml |
blueberries
fresh |
*
|
| 453.6 | g |
strawberries
halved |
|
| 59 | ml |
apricot preserves (jam)
|
*
|
Directions
Preheat oven to 400℉ (200℃).
For the crust:
Coat a 11 by 8-inch rectangular tart pan with cooking spray or you can use 11-inch round tart pan..
Combine whole wheat pastry flour, walnuts, sugar and salt in a food processor; process until the nuts are finely ground.
Add butter one piece at a time, pulsing once or twice after each addition, until incorporated.
Add oil and ice water and pulse just until incorporated.
Turn the dough out into the prepared pan (it will be crumbly), spread evenly and press firmly into the bottom and all the way up the sides to form a crust.
Bake the crust until set and the edges are beginning to brown, about 15 minutes.
Let cool on a wire rack.
For the filling:
Spread apricot preserve evenly on top of the tart.
Arrange apple slices onto the tart.
Sprinkle some sugar on top.
Put in the oven, bake for 15 to 20 minutes. If the edges turn into too brown, half the baking, use foil paper to wrap the edges to prevent from burning.
Transfer onto a wire rack, let cool completely.
For the topping:
Wash blueberries and strawberries and drain well.
Pick even size blueberries and strawberries.
Decorate tart according to the flag, see pictures.
Brush fruits with apricot jam.
Let set for a hour.
Serve.
