Nutritional Info
- Amount Per Serving
- Calories: 221.2
- Total Fat: 7.3 g
- Cholesterol: 18.3 mg
- Sodium: 139.0 mg
- Total Carbs: 39.2 g
- Dietary Fiber: 3.4 g
- Protein: 2.5 g
View full nutritional breakdown of Apple Crumb Tart with Maple Ice Milk calories by ingredient
Apple Crumb Tart with Maple Ice Milk
This is a SparkPeople.com Recipe (what's this)
Introduction
We like to use whole wheat pastry flour because it adds color and texture, but all-purpose flour also works. We like to use whole wheat pastry flour because it adds color and texture, but all-purpose flour also works.Ingredients
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Crust:1/2 cup whole wheat pastry flour1/2 cup all-purpose flour2 teaspoons brown sugar1/2 teaspoon baking powder1/8 teaspoon sea salt1/4 cup chilled butter, cut into small pieces5 tablespoons ice waterCooking sprayFilling:6 cups sliced peeled Granny Smith apple (about 1 1/2 pounds)1 tablespoon cornstarch2 tablespoons brown sugar2 tablespoons maple syrup1 teaspoon lemon juice1/2 teaspoon ground cinnamonTopping:1/4 cup whole wheat pastry flour1/3 cup all-purpose flour3 tablespoons brown sugar1/4 teaspoon baking powderDash of sea salt2 tablespoons butter, meltedMaple Ice Milk
Directions
Preheat oven to 375°.
To prepare crust, lightly spoon 1/2 cup whole wheat pastry flour and 1/2 cup all-purpose flour into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through 1/8 teaspoon salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time, tossing with a fork until moist and crumbly (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap. Cover and chill 5 minutes in freezer. Slightly overlap 2 sheets plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle (A). Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets plastic wrap; fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove remaining plastic wrap (B). Fold edges under; flute. Cover and refrigerate.
To prepare filling, place apple in a large bowl. Sprinkle with cornstarch; toss well to coat. Stir in brown sugar and next 3 ingredients (through cinnamon).
To prepare topping, lightly spoon 1/4 cup whole wheat pastry flour and 1/3 cup all-purpose flour into dry measuring cups; level with a knife. Combine flours, 3 tablespoons sugar, baking powder, and dash of salt; drizzle with melted butter. Toss with a fork just until combined (mixture will be lumpy).
Spread apple mixture in crust; sprinkle evenly with topping. Bake at 375° for 50 minutes or until fruit bubbles and topping is golden brown. Cool in pan to room temperature on wire rack.
Note: Nutritional analysis includes Maple Ice Milk.
Yield: 10 servings (serving size: 1 tart slice and 2/3 cup ice cream)
Got a sweet tooth? Find Cooking Light’s most decadent desserts—lightened!
Recipe Copyright © Cooking Light Magazine
To prepare crust, lightly spoon 1/2 cup whole wheat pastry flour and 1/2 cup all-purpose flour into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through 1/8 teaspoon salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time, tossing with a fork until moist and crumbly (do not form a ball). Press mixture gently into a 4-inch circle on plastic wrap. Cover and chill 5 minutes in freezer. Slightly overlap 2 sheets plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle (A). Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets plastic wrap; fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan coated with cooking spray. Remove remaining plastic wrap (B). Fold edges under; flute. Cover and refrigerate.
To prepare filling, place apple in a large bowl. Sprinkle with cornstarch; toss well to coat. Stir in brown sugar and next 3 ingredients (through cinnamon).
To prepare topping, lightly spoon 1/4 cup whole wheat pastry flour and 1/3 cup all-purpose flour into dry measuring cups; level with a knife. Combine flours, 3 tablespoons sugar, baking powder, and dash of salt; drizzle with melted butter. Toss with a fork just until combined (mixture will be lumpy).
Spread apple mixture in crust; sprinkle evenly with topping. Bake at 375° for 50 minutes or until fruit bubbles and topping is golden brown. Cool in pan to room temperature on wire rack.
Note: Nutritional analysis includes Maple Ice Milk.
Yield: 10 servings (serving size: 1 tart slice and 2/3 cup ice cream)
Got a sweet tooth? Find Cooking Light’s most decadent desserts—lightened!
Recipe Copyright © Cooking Light Magazine
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Member Ratings For This Recipe
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From Scratch Desserts take time and alot of ingredients. I wasn't surprised to see this many ingredients for a dessert that sounds this good. It takes me 3 hours to make my 'famous Italian Cream cake' this by comparison looks easy. But what is maple ice milk? I expected to see a recipe for that too? - 1/9/08
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Very Good
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Good Lord! Too many ingredients?! Searching for them?! Very typical ingredients, all staples. Although a dough hook & good stand mixer would be easier. Haven't made it yet but sounds good & while not super-easy, easy enough. That's how you make pies! Maple ice milk? That's a bit unique, tho. - 1/6/08
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This sounds delicious and I might make it if I were going somewhere that I needed to bring a dish. I have to agree with a few others...making this and leaving it in my house would be much more likely to be a problem for me (damage control - don't make it and avoid temptation) - 1/5/08
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Leslie56, from what I can gather, we only get points for one recipe per day. If we look at more than that, we don't get any points ( we "earned" them from the first recipe.) I think that's a shame, but seems to be the way it goes. Also, if we can't get to e-mail daily, don't get points for others - 1/5/08
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I think we must have been alot thinner when we had to make all this stuff ourselves. I would definitely try this pie and would probably substitute low fat ice cream. I make crumb toppings cause they are less fat and cals then an additional crust and I like them better. - 1/5/08
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Very Good
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Incredible!
I LOVE to bake and cook. Lots of ingredients don't scare me, and I, too, substituted with nonfat/sugar free ice cream, Splenda and sugar free syrup.
This pie was DELICIOUS. YUM. I especially enjoyed the Maple Ice Milk. It was a surprising addition to a relatively traditional pie. - 1/5/08
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Making anything, especially baking, from scratch always has several ingredients. When looking at the list, it's not bad, really! I just know I'd eat most of it, so I have to work on damage control and skip it. But it sounds yummy! I'd forgotten about Ice Milk! Ahh memories! - 1/5/08
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Very Good
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I think you guys are making this too hard! Simply substitute a low fat/sugar ice cream instead. I'd also substitute Splenda for the sugars and use sugar free maple syrup. Other than that, it's no more difficult than a pie. My husband is diabetic and loves fruit cobblers. I will try this for him. - 1/5/08
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