Rustic Apple and Cherry Tart

This was dessert after the delicious Shrimp Po'Boy and Arugula Salad dinner.  I couldn't believe how delicious this is...considering it is made with whole wheat and has the smallest amount of sugar that I have ever used for dessert.

Rustic Apple and Cherry Tart

(from Elie Krieger/Food Network)

1/2 cup whole-wheat flour

1/2 cup all-purpose flour

2 tsp granulated sugar

1/8 tsp salt

4 Tbsp. cold unsalted butter, cut into small pieces

2 Tbsp buttermilk

3 Tbsp ice water

Filling:

3 medium Golden Delicious apples, unpeeled

1 Tbsp lemon juice

1/3 cup dried cherries

1 Tbsp plus 1 tsp cornstarch

3 Tbsp brown sugar

1/8 tsp ground cinnamon

Glaze:

1 tsp honey

1/4 tsp boiling water

1. To prepare the crust, put the flours, sugar and salt in the bowl of a food processor and pulse a few times to combine.  Add the butter and pulse 15-20 times, until you get a coarse texture.  Add buttermilk and water, pulse 5-7 more times to combine.  It should become a nice dough ball.  Pat the dough into a 4-inch round and wrap in plastic wrap.  Put the dough in the freezer for 10 minutes.

2. In the meantime, preheat the oven to 425F and prepare the filling.  Core and slice the apples into 1/8-1/4 inch slices.  Toss the apple slices with lemon juice, in a large bowl.  Add the dried cherries, sprinkle with cornstarch, brown sugar and cinnamon.  Toss the apples until evenly coated and set aside.

3. On a lightly floured surface, roll the chilled dough into a large circle about 12 inches in diameter.  Line a baking sheet with parchment paper.  Transfer the dough to a prepared baking sheet.  

4. Place the apple mixture in a mound in the center on the dough, leaving a 1-2 inch border.  Fold the border over the filling.  It will only cover the filling partially and does not need to be even.

5. Bake the tart at 425F for 15 minutes, and then reduce the oven temp to 350F, keeping the tart in the oven the entire time and bake for another 40 minutes, until the apples are tender and the crust is golden brown.

6. In a small bowl, stir together the honey and boiling water to make a glaze.  When the tart is done, remove from the oven and brush the honey glaze all over the top of the fruit.  Transfer to a plate and cool slightly.  Cut into 6 wedges and serve warm or at room temperature.

7. ENJOY!  You will not believe how yummy this is!