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FareShare Gazette Recipes -- July 2008 - A's


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Apple-Fennel Tart

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* Exported from MasterCook *

Apple-Fennel Tart

Recipe By : Low-Fat Italian Cookbook; Sunset Books; 1996
Serving Size : 12 Preparation Time :0:30
Categories : 11-07 Jul 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
75 grams dried currants -- (1/2 cup)
100 grams all-purpose flour
[3/4 cup plus 2 teaspoons]
40 grams regular rolled oats -- (3/4 cup)
55 grams butter or margarine -- (1/4 cup)
cut into chunks
1 large egg white
70 grams granulated sugar -- (1/3 cup)
5 milliliters ground cinnamon -- (1 teaspoon)
220 grams sliced apples -- (2 cups)
such as Newtown Pippin
[cut slices 1/4-inch/6 mm thick]
148 grams sliced fennel -- (1 1/2 cups)
[cut slices 1/4-inch/6 mm thick]
10 milliliters lemon juice -- (2 teaspoons)
Sifted powdered sugar
[about 30 milliliters/2 tablespoons]

Place the currants in a small bowl and add enough water to cover. Let stand
until currants are softened (about 10 minutes), stirring occasionally.
Drain well; set aside.

In a food processor, combine 95 grams (3/4 cup) of the flour, the oats and
the butter. Whirl until the mixture resembles fine crumbs. Add the egg
white; whirl until the dough holds together. Press the dough evenly over
the bottom and sides of a 20 centimeter (8-inch) tart pan with a removable

In a large bowl, mix the remaining 5 grams (2 teaspoons) of flour, the
granulated sugar, cinnamon and currants. Add the apples, fennel and lemon
juice; mix well. Pour the fruit mixture into the prepared tart pan; pat to
make level.

Bake on the lowest rack of a 220C (425F) oven until the top of the filling
begins to brown (about 45 minutes). Drape the tart with foil; continue to
bake until the juices begin to bubble (about 30 more minutes).

Remove pan rim; slide a wide spatula under the hot tart to release the
crust (leave the tart in place).

Serve warm or cool; dust with powdered sugar before serving.

Makes 6 servings.

Preparation time: 30 minutes. Cooking time: about 1 1/4 hours.

From Low-Fat Italian Cookbook; Sunset Books; 1996.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 9 July 2008.

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 120 Calories; 4g Fat (28.2% calories from 
fat); 2g Protein; 21g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 50mg 
Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1/2 Other 

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