Roasted Apple & Lentil Tart with Cranberries
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Lentils.org

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Roasted Apple & Lentil Tart with Cranberries

Prep Time: 15 Minutes

Total Time: 40 Minutes

Servings: 10 small tarts or 1 large

Try this recipe at Thanksgiving, and you're sure to be pulling it out once again at Christmas!

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 pkg (400 g) puff pastry (defrosted)

    1 egg, whisked

    2 Tbsp (30 mL) bread crumbs

    1 medium sized gala apple, cored and thinly sliced (skin on)

    1/2 cup (125 mL) cooked green lentils

    1/4 cup (60 mL) dried cranberries (soaked in hot water for 10 min & drained)

    1/3 cup pecan halves

    1 Tbsp (15 mL) brown sugar

    1/2 tsp (3 mL) ground cinnamon

    1 Tbsp (15 mL) salted butter, melted

    2 Tbsp (30 mL) honey (to drizzle on baked tarts before serving)

Directions

  1. Preheat the oven to 450°F. Cut the puff pastry in half. Roll each half to a thickness of 1/8” on a lightly floured surface and place on a baking sheet that is covered in foil.
  2. Lightly brush egg around the 1” border of each rolled pastry. Sprinkle 1 Tbsp of bread crumbs evenly in the limits of the border of each of the tarts (the crumbs will absorb some of the moisture from the topping, preventing a soggy base).
  3. In a medium bowl, combine the apples, lentils, cranberries, pecans, brown sugar, and cinnamon. Add the melted butter and mix.
  4. Divide the mixture evenly between the two tarts (evenly dispersing the topping). Bake the tarts for approximately 25 minutes.
  5. Drizzle with honey, cut, and enjoy!

Nutritional Information

  • Serving Size: 1 piece
  • Per serving:
  • Calories 290
  • Total Fat 17 g
  • Saturated Fat 3 g
  • Cholesterol 25 mg
  • Carbohydrates 31 g
  • Dietary Fibre 2 g
  • Sugar 9 g
  • Protein 5 g
  • Sodium 130 mg
  • Potassium 86 mg
  • Folate 41 mcg

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