French Apple Tart

Level of Difficulty: way easier than it looks
Pots/Pans Used: 1 plus a food processor

Ingredients:

Dough
2 cups whole wheat flour
1/4 tsp salt
3/4 tsp stevia
12 TBL Earth Balance
1/2 cup ice water

Filling
3-4 Granny Smith apples
1/4 agave nectar
4 TBL Earth Balance
1/2 cup apricot preserves
2 TBL water

I saw this recipe a long time ago on Ina Garten's, The Barefoot Contessa. It looked SO DELICIOUS and really simple to create a healthier, vegan alternative. I excluded the boatload of sugar the recipe called for and used a whole wheat crust. It would be an awesome recipe to bring to a get together because its actually pretty easy to make but looks really impressive! Would be amazing with a scoop of ice cream.

In a food processor, combine the flour, salt and stevia. Pulse it a few times. Then add the 12 TBL of Earth Balance and pulse about 10 times. As you continue to pulse the mixture, pour in the ice water until the dough begins to come together (You may not need all the water). On a floured board, knead the dough quickly into a ball and wrap it in clear wrap. Let it refrigerate for at least an hour. In the meantime, you can peel, core and slice your apples. Preheat the oven to 400. When the dough is ready, roll it out on to a floured board into whatever shape you desire. Mine was sort of an oval. Place the dough on a piece of parchment paper on top of a baking sheet. Start assembling the apples, leaving 1-2 inches for a crust. You can make overlapping diagonals, circles or whatever pattern you want. Fold the edges of the dough on top of the apples to create a crust. Brush the agave on top of the apples and place dabs of the remaining earth balance all over the tops of the apples. Bake in the oven for 45 minutes or until the crust and apples begin to brown on the edges. In a small saucepan, heat the apricot preserves and 2 TBL of water over low heat. Brush it over the apple tart. You probably wont use all of it. Serve hot or cold... nom nom nom