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Author Notes: Many years ago, my aunt gave me a recipe for a fresh fruit tart that I have been making ever since. The apples looked and tasted good at our Farmers Market last Friday, so I began planning an updated version of my apple tart. The navel oranges on our tree have just ripened, so I wanted to incorporate them as well. This was our dessert last night at a family supper. Five of us had gathered to celebrate my husband's steps towards recovery from a recent heart attack. Life feels very sweet these days... Note: You will need a 9-inch tart pan with a removable bottom. —Lizthechef
- 1 cup organic whole wheat flour
- 1 pinch kosher salt
- 2 tablespoons organic cane sugar
- 1 stick unsalted butter, room temperature
- 1 tablespoon white vinegar
- In a medium-sized bowl, mix together the flour, salt and sugar.
- Using a fork, work in the butter. Add the vinegar. Mix until a ball of dough forms.
- Using your hands, press the crust into the tart pan and set aside.
- Preheat oven to 350 degrees while you assemble the filling.
- 3/4 cup organic cane sugar
- 2 tablespoons whole wheat flour
- 6 organic, medium-sized Granny Smith apples
- 1 teaspoon navel orange zest
- 1/4 cup freshly squeezed navel orange juice
- 2 tablespoons crystallized ginger, chopped
- 2 tablespoons orange marmalade
- 1 tablespoon Grand Marnier (optional)
- Peel, core and slice the apples. Place in a large bowl. Add the orange zest and juice. Mix well.
- Add the flour, sugar and ginger. Mix to coat fruit.
- Arrange the apples inside the crust. You will have two generous layers of fruit.
- Heat the marmalade slightly in a microwave. Add Grand Marnier and stir to combine. Using a pastry brush, gently glaze the tops of the fruit.
- Place tart pan on a sided sheet pan to catch spilled juices.
- Bake for one hour. Allow the tart to completely cool before removing the side of the pan.
- This recipe was entered in the contest for Your Best Late Winter Tart (Sweet or Savory)