Using a combo of green- and red-skin apples gives the filling in this apple-sweet potato tart a pleasing touch of color. Look for Granny Smith, Newtown Pippin and Golden Delicious, as well as McIntosh, Empire and Braeburn varieties.
Nutrition per serving may change if servings are adjusted.
¾ cup all-purpose flour
½ cup whole-wheat flour
¼ teaspoon salt
2 tablespoons butter
2 tablespoons canola oil
3 to 4 tablespoons cold water
1 medium green-skin apple, cored and thinly sliced (1 cup)
1 medium red-skin apple, cored and thinly sliced (1 cup)
1 cup sliced, peeled sweet potato (see Tip)
2 teaspoons lemon juice
3 tablespoons sugar or sugar substitute (see Tip) equivalent to 3 tablespoons sugar
2 teaspoons all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon ground coriander
2 teaspoons honey
2 teaspoons water
Prepare pastry dough: Stir together all-purpose flour, whole-wheat flour and salt in a medium bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in canola oil. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time until all of the flour mixture is moistened. Shape into a ball. Set aside.
Prepare tart: Preheat oven to 375°F. Line a large baking sheet with foil; sprinkle foil lightly with flour. Place reserved dough on foil. Flatten slightly. Roll dough from center to edge into a 12-inch circle. Set aside.
Combine green-skin apple slices, red-skin apple slices and sweet potato slices in a large bowl. Add lemon juice; toss gently to coat. Combine sugar, 2 teaspoons flour, cinnamon and coriander in a small bowl. Add to apple mixture; toss gently to coat.
Mound apple mixture in center of pastry, leaving a 2-inch border around edge. Fold pastry up and over filling, pleating dough as necessary. Cover apple mixture only with a double thickness of foil (do not cover dough).
Bake for 40 minutes. Remove foil. Bake for 10 to 15 minutes more or until apples and sweet potato are tender. Combine honey and the water in a small bowl; brush over apple mixture. Serve warm.
Tips: If desired, substitute a red-skin apple, cored and thinly sliced, for the sweet potato.
If using a sugar substitute, we recommend Splenda Granular or Sweet'N Low Bulk or Packets. Follow package directions to use product amount equivalent to 3 tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 138 calories, 21 g carb.