Whole Wheat Pocket Tarts w/Apple filling

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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 159.9
  • Total Fat: 6.8 g
  • Cholesterol: 9.5 mg
  • Sodium: 151.4 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.1 g

View full nutritional breakdown of Whole Wheat Pocket Tarts w/Apple filling calories by ingredient
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Introduction

Adapted from chef Alton Brown's recipe on Food Network. Any filling can be substitued for the apples and calories should be adjusted accordingly. Fillings should be precooked. Just the dough is 130 Calories per serving. Adapted from chef Alton Brown's recipe on Food Network. Any filling can be substitued for the apples and calories should be adjusted accordingly. Fillings should be precooked. Just the dough is 130 Calories per serving.
Number of Servings: 13

Ingredients

    9.5 oz Whole Wheat Pastry Flour (about 2 cups)
    2 tsp baking powder
    3/4 tsp kosher salt
    4 TB coconut oil, softened (I prefer EV, cold pressed organic)
    2 TB Butter, salted
    3/4 cup coconut milk, unsweetened
    1 egg, 2 TB water (for sealing tarts)

    Optional Apple Filling:
    2 TB real maple syrup
    2 TB agave nectar
    2 cups apples (about 3 medium) pealed, cored, chopped
    1 tsp cinnamon
    1/4 tsp ground cloves
    3 TB water



Tips

Make only enough tarts at a time as you can fit in the oven. Cover remaining dough with plastic wrap to prevent drying.


Directions

In large bowl whisk or sift together flour, baking powder and salt. Add coconut oil and butter and combine with fingers until crumbly. Add coconut milk all at once and mix with spatula until dough comes together. Lightly flour hands and cleaned countertop with flour and turn out dough. Knead 10-20 times. Roll out dough to 1/3 inch thick. Cut into rounds using a 2-1/2 in biscuit cutter. Whisk egg and water in separate bowl. Roll each round as thin as possible till around 5 to 6 inches in diameter. Place 2 TB filling on round. "Paint edges with egg wash, fold over to meet edges. Gently press to disperse filling toward the edges, making the tart a little flat. Brush tops with egg wash and lightly sprinkle with sugar if desired. Poke tops with fork to vent (2-3 times) Finish edges with a fork. Place on parchment lined baking sheet. Bake at 350 degrees F for 25-30 minutes or till golden brown.

Filling:
Stew apples, syrups, water and spices until soft. Let cool.

Serving Size: Makes approximately 13 tarts

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